Glazed Honey Cinnamon Bananas

1 large or two small/medium bananas...
1 tablespoon of honey
1/2 teaspoon of vanilla
Non fat cooking spray
1/4 teaspoon of ground cinnamon, or to taste

1. Slice your banana. Try to make fairly thin slices, about 1/8 of an inch thick, but the uniformity of your slices is more important than the exact thickness. You may want to toss (or eat) the two smallest end pieces because they will cook too quickly.

2. Mix the honey and vanilla together in a small bowl or cup.

3. Place your skillet on medium heat and either coat with non stick cooking spray (I like to use a Butter flavored one)

4. Place the bananas in a single layer on the pre-heated skillet. Allow them to cook for about 2 minutes and turn one over. If it is nice and browned looking, the bananas are ready to flip. If it isn’t quite as tasty-looking as you’d like, allow them to continue cooking for 30-60 seconds before flipping them. I experimented with several different flipping tools and have found that a metal spatula or a simple fork work best.

5. Allow the bananas to cook an additional 1-2 minutes, checking on them periodically. On this side, you’re looking for ‘not quite browned enough’ because the bananas will continue cooking in the sauce for an additional minute or two.

6. When the second side is ‘not quite ready,’ add the honey/vanilla mixture and stir gently to coat all the bananas. Reduce heat to medium-low and allow the liquid to bubble until it has thickened. This should take anywhere from 1-3 minutes. You can leave the sauce as runny as you’d like, or reduce it a great deal. The choice is yours.

7. Remove from heat, sprinkle with cinnamon, and serve.