Thai Fried Bananas

Peel the bananas and slice them lengthwise or into thick diagonal coins, depending on your preferred presentation. Set aside on a plate while you prepare the glaze ingredients.

Zest and juice the lime, keeping the zest and juice separate. Measure out the palm sugar, grating or crumbling it finely if it is in solid block form.

Melt the butter in a wide, heavy-bottomed skillet or wok over medium heat until it begins to foam. Swirl the pan to coat the surface evenly.

Add the palm sugar to the melted butter and stir continuously until the sugar dissolves and the mixture begins to bubble and turn a light amber caramel color.

Carefully place the banana slices in a single layer into the caramel mixture. Cook undisturbed for 2 minutes until the undersides are golden and caramelized.

Gently flip each banana piece using a spatula and cook the second side until equally golden and glazed with the caramel, being careful not to break the softened fruit.

Squeeze the lime juice over the bananas and sprinkle the lime zest into the pan, swirling gently to incorporate the citrus into the glaze for about 30 seconds.

Transfer the glazed bananas to a serving plate, drizzling any remaining caramel sauce from the pan over the top. Serve immediately while warm.