Prep the bananas: Peel and slice the bananas into 1/2-inch rounds. Keep the slices even so they cook at the same rate.

Make the coating: In a shallow bowl, mix the flour (or cornstarch), sugar, cinnamon, and a pinch of salt. Stir to combine.

Coat the slices: Lightly toss the banana rounds in the dry mixture until just coated. Shake off any excess so they don’t get gummy.

Heat the pan: Add oil to a nonstick skillet and warm over medium heat. You want a thin layer that lightly shimmers—hot but not smoking.

Cook the first side: Arrange the coated banana slices in a single layer. Pan-fry for 1–2 minutes until the edges turn lightly golden and crisp.

Flip gently: Use a thin spatula or tongs to flip. Cook another 1–2 minutes until the second side is golden and the centers are warm and soft.

Drain and finish: Transfer to a plate lined with a paper towel to remove extra oil. While warm, drizzle with honey or maple syrup and a tiny sprinkle of salt.

Add toppings (optional): For a dessert vibe, drizzle with melted chocolate or dust with powdered sugar. For crunch, add crushed nuts or toasted coconut.

Serve right away: These are best hot and fresh when the outside is at peak crispiness.