Peel firm but ripe bananas and place on a cutting board.

Cut bananas in half into two 3 or 4 inch long pieces, and then into thirds long-ways.

Preheat a large, flat cast iron pan with clarified butter.

Once clarified butter is preheated, place banana pieces down flat one at a time. Make sure not to overcrowd the pan or stack any pieces on top of each other, or they will not caramelize properly.

After about 2 or 3 minutes, carefully check with a spatula to see if the pieces are golden brown on the bottom. Once golden brown, carefully turn each piece to the other side.

After second side as caramelized to golden brown, remove pieces carefully with a spatula and place on a large plate.

Sprinkle with salt  and allow to cool 3-5 minutes before enjoying. I haven't had an issue with excess drip when using clarified butter, but if you experience this you could try placing them on a paper towel before serving.

Serve with sour cream, skyr, greek yogurt, or vanilla ice cream. For added sweetness, drizzle with honey or maple syrup.