In a large skillet over medium-high heat, melt the butter.
Add the banana rounds to the skillet and sauté for about 3 minutes until golden brown.
Flip the bananas and cook for another 2 – 3 minutes. I found it easiest to use a butter knife to slide under the bananas and flip them with the knife and my finger. Tongs were frustrating to use because they never flipped the bananas and a spatula was a little too rough and messed up my beautiful caramelized bananas. Gentle butter knife is where it’s at 🙂
Toward the end of cooking, drizzle with agave nectar and sprinkle with cinnamon.
Once they’re golden brown and caramelized on both sides, remove from the heat and serve!