Preheat the wood-fired oven:
Heat the oven to around 230–260°C or use the oven after cooking pizzas or another meal once it’s cooled a little. You’re aiming for a moderately hot zone with glowing embers and some flame—not full blast pizza heat.
Peel and slice the bananas into diagonal rounds (2cm thick)
In a small heatproof skillet or cast iron pan, add the butter and place in the oven for 30–60 seconds until melted and bubbling.
Caramelize:
Carefully remove the pan (using heat-safe gloves).
Stir in the sugar and cinnamon to the melted butter.
Lay the banana slices in a single layer in the skillet. Spoon the sauce over them.
Cook:
Return the skillet to the wood-fired oven.
Cook for 2–4 minutes, occasionally rotating the pan for even cooking. The bananas should soften slightly and the sauce will bubble and thicken into a golden caramel.
Watch closely to prevent burning—the sugar can caramelize quickly.
Serve:
Remove from the oven and let cool for 1 minute.
Serve warm on their own or over vanilla ice cream, waffles, or pancakes. Spoon the remaining caramel sauce over the top.
Add a splash of dark rum or a few drops of vanilla extract to the butter mixture before baking for a richer flavor.
For crunch, sprinkle toasted nuts or granola on top before serving
