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Pan-fried bananas & oranges with coconut cream

I’m a huge fan of fruit and happily eat most fruits as they come. Sometimes it’s nice to do something a bit more special with fruit though and this recipe is definitely special. Panfried bananas and oranges lightly coated with cinnamon and maple syrup mmmm…, then top it off with some whipped coconut or vanilla cream – amazing!

If you have a troubling tummy like me some fruits are better to eat than others. Bananas and oranges and both on the good list – yesss! so this recipe works well for troubling tumms. What I like with this recipe is the combination of the cinnamon flavoured banana mixed with the citrus flavour of the orange and then topped off with some coconutty cream (or vanilla if you choose that option). It is just such nice mix of flavours and I love the way it looks on the plate too – perfect for a dinner party.

You do want to eat this dessert warm though as it is not half as good cold – believe me, I’ve tried it.
Luckily it’s very easy to make so it will not take you long to get it ready.

If you’ve not made whipped coconut cream, don’t worry, It’s very easy to make and if you make some extra you can store it in your fridge and have with other fruits and berries.


2 oranges

2 ripe, but firm bananas, sliced

1 tbsp butter or coconut oil

1 tsp pure maple syrum

1/8 tsp cinnamon

1/8 tsp vanilla extract

pinch of sea salt

Coconut Cream:

1 can full fat coconut milk or cream

1 tsp grated orange zest (optional)


Unsweetened coconut flakes

Chopped Macadamia nuts


Over medium heat, melt the butter and maple syrup in a frying pan. Add cinnamon, salt and vanilla extract, and stir to combine.

Place the sliced in half bananas in the pan and cook on medium heat for 2-4 minutes each side. Be sure to watch bananas as they caramelize to ensure they don’t brown.

Remove the bananas from the pan and add the sliced in half oranges. Cook for 2-3 minutes over medium heat.

Take the pan off the heat and remove the oranges.

While bananas and oranges are cooling, open your coconut cream. Gently pour out the coconut water that is separated and sitting on top of the coconut cream into a separate bowl.

Place the thick cream that remains in a mixing bowl and whip until peaks form (about 2-3 minutes on high if using a mixer), then stir in some orange zest.

You can also use normal whipping cream. I then add some vanilla extract and orange zest.

Place out your oranges on plates and lace one banana slice on each orange. Top them off with coconut cream, chopped macadamia nuts, and coconut flakes.