Baked Beans | Baked Broccoli | Baked Potatoes with Broccoli/Cheese Sauce | Broccoli Parmesan | Broccoli Quiche | Broccoli Stir-Fry w/Garlic | Brussels Sprouts Medley | Cheesy Cabbage Casserole | Clever Corn Bake | Copper Pennies | Corn Casserole | Creamy Autumn Potatoes | Creamy Potato Bake | Dilled Zucchini | Eggplant Parmesan | Fried Green Tomatoes | Giant's Bake | Green Bean Casserole Deluxe | Green Beans w/Walnut Dressing | Mixed Vegetables w/Almonds | Pan-Fried Bananas | Parsnip Cakes | Potato-Asparagus Casserole | Potato Cakes - Scandanavian | Potatoes 'n Mushrooms in Sour Cream | Quick Potatoes | Red Beans and Rice | Red Rice | Scalloped Potatoes-Micro | Spicy Orange Beets | Stuffed Zucchini Squash | Twice-Baked Cottage-Style Potatoes | Twice-Baked Potatoes | Twice-Baked Sweet Potatoes | Winter Broccoli Casserole | Tips

Home
Vegetables
Pan-Fried Bananas

6 firm bananas
Salt
1/4 cup melted butter or margarine

Use all-yellow or slightly green-tipped, peeled bananas. Keep whole or cut crosswise into halves. Fry bananas slowly in butter or margarine until tender (easily pierced with a fork). Turn bananas until evenly browned. Sprinkle lightly with salt. Serve hot as a vegetable. Really good if you like bananas.