Pan-fried bananas are one of those little “cheat code” recipes—two bananas, a warm skillet, and suddenly you’ve got a caramel-like topping that tastes way fancier than the effort. The slices turn golden on the outside, soft in the middle, and the cinnamon-honey glaze is just amazing. I make these when pancakes feel plain, oatmeal needs help, or I want a quick dessert that doesn’t require baking.

The key is keeping the heat steady so the bananas brown instead of falling apart. Once you nail that, you’ll be spooning them over everything—ice cream, yogurt, French toast, even peanut butter toast—because they’re fast, cozy, and honestly hard to stop eating straight from the pan.

Why you’ll love this

• Done in under 10 minutes

• Makes a glossy caramel sauce that clings to every slice

• Perfect for pancakes, oatmeal, ice cream, yogurt, or a peanut butter sandwich

Ingredients

• 2 ripe bananas (yellow with a few brown spots is perfect)

• 1 tbsp butter (or neutral oil)

• 2 tbsp honey

• 1 tbsp packed light brown sugar

• 1/2 tsp ground cinnamon

• 1/8 tsp salt

• 1/2 tsp vanilla extract (optional, but great)

Instructions

1. Slice the bananas.
   Peel and slice into 1/2-inch rounds. Try to keep the slices similar so they cook evenly.

2. Make the caramel base.
   Set a nonstick skillet over medium heat. Add the butter. Once it melts, stir in the honey, brown sugar, cinnamon, and salt.
   Cook for 20–30 seconds, stirring, until the sugar looks melted and the mixture turns glossy.

3. Pan-fry the bananas.
   Add the banana slices in a single layer. Let them cook 2 minutes without messing with them (this is how you get that golden face).
   Flip gently and cook another 1–2 minutes, until browned and caramelized.

4. Finish and serve.
   Turn off the heat. If using vanilla, stir it in right at the end. Spoon everything (bananas + sauce) over whatever you’re serving.

If you can picture these on pancakes already, go ahead and pin the image below—future you will thank you.

What to Serve With Caramelized Bananas

• Pancakes, waffles, French toast

• Oatmeal or overnight oats

• Greek yogurt + granola

• Vanilla ice cream (classic)

• Peanut butter toast (dangerously good)

• A sandwich with peanut butter + marshmallow creme (yes, it works)

Tips for Perfect Caramelized Bananas

• Use medium heat. Brown sugar can burn fast on high heat. Medium gives you control.

• Don’t over-stir. Let the banana slices sit so they actually brown.

• Ripe matters. Very ripe bananas cook faster and can get soft quickly. Yellow with a few spots is the sweet spot.

• If the pan looks too dry: add a tiny splash of water (1–2 tsp) and stir—instant silky sauce.

If you’ve got 25 minutes and one piece of meat, you’ve got dinner. That’s the whole pitch of this air fryer pork tenderloin. You whisk a quick honey-Dijon rub, coat the pork, and let the air fryer handle the rest while you deal with literally anything else.

The flavor is simple but not boring: smoky paprika, garlic, a little sweetness, and that sharp Dijon edge that makes pork taste like more than “plain protein.” Slice it, serve it with whatever’s in your fridge, and you’re done.

Ingredients

• 1 1/2 pounds pork tenderloin (680 g)

• 3/4 teaspoon kosher salt (or 1/2 tsp fine salt)

• 1/2 teaspoon black pepper

• 2 tablespoons olive oil

• 2 teaspoons Dijon mustard

• 2 teaspoons honey

• 1 teaspoon garlic powder

• 1/2 teaspoon onion powder

• 1 teaspoon smoked paprika

• 1/4 teaspoon chili flakes or chili powder (optional)

• 1 teaspoon brown sugar

• 1 teaspoon cornstarch

• 1 teaspoon lemon juice (optional, for the sauce)

Instructions

1. Preheat the air fryer to 400°F (200°C) for 3–5 minutes.

2. Trim and season: Remove any silver skin from the tenderloin. Season all over with salt and pepper. Let it sit for 15 minutes (this helps the seasoning work into the meat).

3. Mix the coating: In a small bowl, whisk together olive oil, Dijon, honey, garlic powder, onion powder, smoked paprika, chili (if using), brown sugar, and cornstarch until smooth.

4. Coat the pork: Pat the tenderloin dry, then rub the mixture all over.

5. Air fry: Place pork in the basket and cook for 16–20 minutes, flipping halfway through.

6. Check temperature: Insert a thermometer into the thickest part. Remove when it reaches 142–145°F (61–63°C).

7. Rest: Transfer to a cutting board and rest 8–10 minutes.

8. Make the sauce (quick): Stir 1–2 tablespoons of the resting juices into a small bowl with 1 teaspoon Dijon + 1 teaspoon honey (and lemon juice if using). Spoon over sliced pork.

9. Slice and serve.

If this pork tenderloin made your dinner easier, save it for later—pin the image below to your Pinterest board so you can find it again anytime.

Serving Ideas

Serve with roasted potatoes, rice, green beans, broccoli, or a simple salad.

Storage & Reheating

• Fridge: Airtight container for up to 4 days.

• Reheat: Air fryer at 350°F (175°C) for 3–5 minutes, just until warmed through.

Recipe Details

• Prep Time: 5 minutes

• Cook Time: 16–20 minutes

• Total Time: ~30 minutes

• Servings: 4

Video Recipe

FAQs

What temperature should pork tenderloin be cooked to?
Pork tenderloin is best cooked to 145°F (63°C) in the thickest part, then rested for a few minutes before slicing. The temperature will usually rise slightly as it rests.

How long does pork tenderloin take in the air fryer?
Most 1 to 1½-pound pork tenderloins take 16–20 minutes at 400°F (200°C), flipping halfway through. Exact timing depends on thickness and your air fryer model.

Should I flip pork tenderloin in the air fryer?
Yes. Flipping halfway through helps it cook more evenly and prevents one side from browning more than the other.

Do I need to marinate pork tenderloin first?
Not necessarily. This recipe uses a quick honey-Dijon rub that adds flavor without a long wait. If you have time, letting it sit for 15–30 minutes after seasoning can boost flavor, but it’s not required.

Why did my pork tenderloin turn out dry?
The most common reason is overcooking. Pork tenderloin is lean, so it dries out quickly if it goes much past 145°F. Using a thermometer and resting before slicing makes a big difference.

Can I use pork loin instead of pork tenderloin?
Not for the same cook time. Pork loin is thicker and needs longer cooking at a lower temperature. Stick with tenderloin here, or expect to adjust both time and temperature.

Can I stack or crowd the pork in the basket?
No. Leave space around the tenderloin so the hot air can circulate. Crowding can lead to uneven cooking and slower browning.

Should I line the air fryer basket with foil or parchment?
You can, but it may reduce airflow. If you use parchment, make sure it’s air fryer-safe and doesn’t block vents. A light spray of oil on the basket also helps prevent sticking.

How do I know when it’s done without a thermometer?
A thermometer is strongly recommended for tenderloin. If you don’t have one, slice into the thickest part: it should be just slightly pink and the juices should run mostly clear.

What’s the best way to reheat pork tenderloin without drying it out?
Reheat gently: air fryer at 350°F (175°C) for 3–5 minutes or until warmed through. Avoid overheating—lean pork dries out fast.

Fermented pineapple jalapeño hot sauce sounds a little fancy, but it’s actually one of the easiest ways to make a small-batch, homemade hot sauce with big flavor. Fresh pineapple, garlic, onion, and jalapeños sit in a simple salt brine for a few days, pick up that tangy fermented kick, and then get blended into a smooth, bright green-gold sauce that’s both spicy and slightly sweet.

This fermented pineapple jalapeño hot sauce is great if you want something hotter than salsa but more interesting than plain sauce. The ferment does most of the work for you – you mix a brine, pack a jar, let it bubble on the counter, then blend with lime, vinegar, and warm spices. The result keeps beautifully in the fridge and tastes even better after a day or two.

Drizzle it over tacos, grilled chicken, shrimp, burgers, eggs, or pizza, or use it as a fiery dip for chips. Once you make a batch, it’s hard to go back to store-bought hot sauce.

Yields: about 2–2½ cups (500–600 ml) of sauce

Servings: 30–40
Fermenting jar: 1 quart / 1 liter glass jar
Storage jars: 2 x 250 ml bottles or small glass jars (see bottling step)

Ingredients

Brine

• 2 cups unchlorinated water (bottled, spring, or filtered) – 473 ml

• 1 tbsp kosher salt, sea salt, or pickling salt – 17 g

Fermentation Ingredients

• 2–3 garlic cloves, peeled

• ½ white onion

• 1 cup fresh pineapple, cut into chunks

• 4–5 fresh jalapeño peppers, stems removed, cut into chunks

After Fermentation

• 2 tbsp white vinegar

• 1 tbsp lime juice

• ½ tsp ground cumin

• ½ tsp ground coriander

Instructions

1. Make the brine

1. Add the water and salt to a jug or bowl.

2. Whisk until the salt is completely dissolved and the liquid looks clear.

   • Use non-iodized salt (kosher, sea, or pickling) so it doesn’t interfere with fermentation. 

2. Pack the fermenting jar

1. Use a clean 1 quart / 1 liter glass jar.

2. Place the garlic cloves and the half onion at the bottom.

3. Add the pineapple and jalapeño chunks on top, packing them down gently with a spoon.

4. Leave about 1–1½ inches (2.5–4 cm) of empty space at the top (headspace).   

3. Weigh everything down & add brine

1. Place a fermentation weight on top of the vegetables and fruit to keep them under the liquid.

   • If you don’t have one, use a small clean glass or a zip-top bag filled with a bit of brine.

2. Pour the brine into the jar until everything is fully covered.

3. Tap the jar lightly on the counter to release air bubbles.

4. Make sure all solids are under the brine; add a little more brine if needed and discard any extra.

4. Ferment the mixture (3–5 days)

1. Close the jar with a fermenting lid or a regular lid screwed on lightly so gas can escape.

2. Set the jar at room temperature, away from direct sunlight.

3. Ferment for 3–5 days:

   • The brine may turn cloudy and you might see small bubbles – this is normal.

   • Start tasting a small piece on day 3. When it tastes pleasantly tangy and slightly sour, it’s ready.

5. Strain and reserve the brine

1. Place a fine mesh strainer over a bowl.

2. Pour the contents of the jar through the strainer.

3. Keep the brine in the bowl – you’ll use a little of it to adjust the sauce thickness.

4. Transfer the solids (pineapple, jalapeños, onion, garlic) to a blender.

6. Blend the hot sauce

1. Add the vinegar, lime juice, cumin, and coriander to the blender.

2. Blend until smooth.

3. Check the texture:

   • If it’s too thick, add 1–2 tablespoons of reserved brine and blend again.

   • If you like it thinner, keep adding brine a spoonful at a time until you’re happy.

4. Taste and adjust:

   • More tang: add a splash of vinegar or lime juice.

   • Slightly more salt: add a teaspoon of brine and blend again.

7. Bottle and store

1. Pour the finished sauce into clean glass bottles or jars –

   • 2 × 250 ml bottles or a similar total of small jars (about 500–600 ml).

   • Woozy hot sauce bottles, small mason jars, or swing-top bottles all work well.

2. Seal tightly and refrigerate.

3. Use within 2–3 weeks for the best flavor and quality.
   The flavor will usually improve after sitting in the fridge overnight.

If this becomes one of your go-to sauces, share the image below to your Pinterest board so it’s always easy to get back to.

Video Recipe

FAQ for Fermented Pineapple Jalapeño Hot Sauce

How long should I ferment the jalapeños and pineapple?

Most of the time, 3–5 days at room temperature is enough. By day 3 you should see some bubbles, the brine may look a bit cloudy, and the veggies will smell pleasantly sour and tangy. If you want a deeper, funkier flavor, let it go a day or two longer and taste as you go.

Does the jar need to go in the fridge while it ferments?

No. The jar should stay at room temperature during fermentation. The fridge is too cold and slows everything down. Once you’ve blended the sauce and bottled it, then it goes in the fridge for storage.

What kind of salt and water should I use?

Use non-iodized salt like kosher, sea, or pickling salt. Iodized table salt can interfere with fermentation and add off flavors. For the water, stick to filtered, bottled, or spring water so you’re not dealing with chlorine, which can also slow things down.

Is it normal for the brine to turn cloudy or for things to float?

Yes. A cloudy brine and a few bubbles are both good signs that fermentation is happening. Some pieces might try to float—this is why a weight is helpful. As long as everything stays mostly under the brine and you don’t see fuzzy mold, you’re on the right track.

How spicy is this hot sauce?

It has a medium heat with a nice balance of sweet pineapple and tangy ferment. Using 4–5 jalapeños keeps it lively but not extreme. For extra heat, leave in more seeds and membranes or add an extra pepper. For a milder batch, remove most of the seeds before fermenting.

Can I use canned pineapple instead of fresh?

Fresh pineapple gives the brightest, cleanest flavor, but canned pineapple in juice can work in a pinch. If you use canned, drain it well and choose one without added syrup so the sauce doesn’t turn overly sweet.

How long will the finished sauce last in the fridge?

Once blended and bottled, the hot sauce keeps well for about 2–3 weeks in the refrigerator. Always use a clean spoon or shake straight from a squeeze bottle, and if anything ever smells off or looks strange, it’s better to toss it and make a new batch.

Can I make the sauce thicker or creamier?

Yes. For a thicker sauce, start with very little brine when blending, then add it one spoonful at a time until you like the texture. Blending a bit longer also helps it turn smoother and more velvety. You can mention a “creamier version” in the notes if you’d like to give your readers that option.

What can I put this hot sauce on?

It’s great on tacos, grilled chicken, shrimp, burgers, eggs, rice bowls, and pizza. You can also stir a spoonful into mayo or sour cream to make a quick spicy dip or drizzle for fries and roasted veggies. Once it’s in your fridge, it tends to end up on just about everything.