Prepare the bananas: Peel the bananas and slice them into even 1/2-inch thick rounds. Try to keep the slices uniform so they cook evenly without breaking apart. Set aside on a plate while you prepare the pan.

Heat the pan: Place a non-stick skillet over medium heat and add the butter. Allow it to melt completely and begin to lightly bubble, making sure it does not burn. Swirl the pan so the butter coats the surface evenly.

Add sugar and cinnamon: Sprinkle the brown sugar and ground cinnamon into the melted butter. Stir gently for about 20–30 seconds until the sugar begins to dissolve and form a light, fragrant syrup. This creates the base of the caramel coating.

Cook the bananas: Carefully place the banana slices into the skillet in a single layer. Cook for about 2–3 minutes on the first side without moving them too much, allowing them to caramelize and develop a golden-brown surface. Flip each slice gently using a spatula and cook for another 2–3 minutes on the other side.

Add flavoring: Once the bananas are softened and lightly caramelized, drizzle in the vanilla extract and a pinch of salt. Stir or gently toss the bananas in the pan so they are evenly coated in the cinnamon-sugar mixture. If desired, add honey or maple syrup at this stage for extra sweetness and a slightly thicker glaze.

Finish and serve: Remove the pan from heat once the bananas are tender, glossy, and well coated. Serve immediately while warm. You can enjoy them on their own or spoon them over pancakes, waffles, oatmeal, yogurt, or ice cream for a richer dessert experience.