Air Fryer Caramelized Bananas with Brown Sugar and Pecans

I make this dish at serving time for two people and sprinkle it with salt and pecans while the syrup is still hot. Sliced bananas are soft and covered with a brown sugar syrup. A sheet of parchment paper under the banana slices helps catch some of the syrup for half servings on the side at the table.

Select firm-but-ripe bananas with very few spots. Do not use too-ripe or heavily spotted bananas, as they may fall apart in the air fryer. Do not use very green bananas, as they lack sweetness to pair well with glaze. Slice bananas in half lengthwise, leaving gaps between slices, and lay bananas flat-side down in liner.

Mix butter, brown sugar, cinnamon, and vanilla extract to make a sandy paste. Spread the paste on the sliced and crusty edges of the bread. A pastry brush works well for spreading the paste, but you can also use the back of a spoon. Cinnamon specks in the brown sugar mixture will show through when the bread is cooked.

Start testing at 6 minutes to avoid overcooked or burnt sugar on the fruit due to syrup bubbling around the fruit. Serve halved fruit immediately after syrup starts to bubble. Finish with additional caramel sauce drizzled over the fruit, or serve with pancakes and French toast tops filled with creme brulee. Other options to serve with caramelized fruit include vanilla bean ice cream.