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This crispy-on-the-outside, gooey-on-the-inside fried banana treat has been my family's favorite dessert for years. The combination of warm, caramelized bananas with a sweet brown sugar glaze creates a simple yet impressive dessert that never fails to delight guests.
I first made these fried bananas during a power outage when we needed comfort food without using the oven. The simple joy on my children's faces as they bit into these sweet treats by candlelight created a memory we still talk about years later.
Ingredients
- Ripe bananas: With some brown spots for natural sweetness
- All-purpose flour: Creates the foundation for our crispy batter
- Cornstarch: Ensures extra crispiness when fried
- Baking powder: Adds lift to keep the coating light
- Cinnamon: Brings warmth and complements the banana flavor
- Salt: Balances the sweetness perfectly
- Cold water: Keeps the batter light rather than dense
- Brown sugar: Develops a beautiful caramel note when it melts
- Coconut oil: Adds subtle tropical flavor that pairs perfectly with bananas
- Optional chopped nuts: Add textural contrast and nutty flavor
Step-by-Step Instructions
- Preparation of Batter:
- Begin by gathering your dry ingredients in a large mixing bowl. Combine the all-purpose flour, cornstarch, baking powder, cinnamon, and salt with a whisk until perfectly blended. Gradually add cold water while whisking continuously to prevent lumps. The batter should have a consistency similar to pancake batter thick enough to coat the back of a spoon but still able to drip slowly. If too thick, add a tablespoon of water at a time until perfect.
- Frying the Bananas:
- Heat your coconut oil in a deep frying pan or skillet over medium heat. The oil temperature is critical around 350°F is ideal. Test with a small drop of batter it should sizzle immediately but not burn quickly. Working in batches of 3-4, dip each banana slice into the batter, allowing excess to drip off before placing into the hot oil. Fry each side for 2-3 minutes until golden brown. Transfer to paper towels, arranging them in a single layer to maintain crispiness.
- Creating the Brown Sugar Glaze:
- While the bananas are still hot, immediately sprinkle them generously with brown sugar. The residual heat will begin to melt the sugar, creating a gorgeous glaze. For best results, do this within 30 seconds of removing from the oil. Add chopped nuts if desired and serve immediately.
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The secret ingredient in this recipe isn’t actually listed it’s patience when frying. My grandmother taught me that rushing the frying process results in soggy centers and burnt exteriors. The first time she showed me this recipe, she kept saying, "Low and slow wins the race," as she carefully monitored each banana slice.
Choosing the Perfect Bananas
The ripeness of your bananas makes all the difference in this recipe. Look for bananas that are yellow with brown spots but not completely brown. Underripe bananas will be too firm and lack flavor, while overripe bananas might fall apart during frying. The perfect banana should be firm enough to hold its shape but soft enough to yield easily to a knife.
Serving Suggestions
These fried bananas are incredibly versatile. For a showstopping dessert, pair them with vanilla ice cream or yogurt. Add toasted coconut, rum, or fresh berries for extra flair. For breakfast, serve with honey or yogurt for a satisfying treat.
Cultural Significance
This dessert has roots in various tropical cuisines, such as Thailand's Kluay Khaek, Indonesia's Pisang Goreng, and Latin America's Plátanos Fritos. My version blends elements from many traditions for a truly global fusion of flavor and texture.
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Enjoy this crispy, sweet treat to create lasting memories with loved ones!
Frequently Asked Questions
- → How do I know when the oil is hot enough for frying?
The oil should reach approximately 350°F (175°C). If you don't have a thermometer, test by dropping a small amount of batter into the oil - it should bubble immediately and rise to the surface without burning too quickly.
- → Can I use overripe bananas for this dish?
Ripe bananas with some brown spots work best as they're sweeter and softer. However, avoid using extremely overripe bananas as they may become too mushy during frying and lose their shape.
- → What can I substitute for coconut oil?
Vegetable oil, canola oil, or any neutral-flavored oil with a high smoke point can be substituted for coconut oil. The coconut oil adds a subtle tropical flavor, but the dish will still be delicious with alternatives.
- → How do I store leftover fried bananas?
These are best enjoyed fresh and warm. If you must store leftovers, keep them in an airtight container in the refrigerator for up to 2 days. Reheat in a 350°F oven for 5 minutes to restore some crispness.
- → What can I serve with fried bananas?
These fried bananas pair wonderfully with vanilla ice cream, a drizzle of honey or maple syrup, whipped cream, or a dusting of powdered sugar. They also make a great side to tropical-themed breakfasts.
- → Why add cornstarch to the batter?
Cornstarch helps create a lighter, crispier texture when fried. The combination of flour and cornstarch results in the perfect balance of crunch on the outside while keeping the banana tender inside.