A spoonful of these sliced brown-sugar bananas are the perfect topping for a warm plate of buttermilk waffles.
In a small bowl, whisk together honey, brown sugar, and 2 tablespoons water; set aside. Melt butter in a skillet over medium-high heat. When foam from butter subsides, add bananas in a single layer; cook, flipping once, until dark brown, 7 to 9 minutes total.
Add reserved honey mixture; cook 45 seconds and serve immediately. Cooled bananas can be refrigerated in an airtight container up to 1 day. Reheat over medium-low before serving.
Use bananas without any brown spots: If too ripe, they’ll turn mushy when cooked.