(originally made 6/2012)
Last night was a true experiment. Jake had asked if we could fry
bananas (he watches too much Food Network with me) and I said I'd hunt
down a recipe. I found this one via Foodgawker. Simple as it
gets. Standard breading technique- flour, egg mixture, panko, fry.
Overall I liked these. I cut my banana into chunks and when
you got through the crunchy, coconuty exterior, there was the warm
creamy banana. Jake was a fan of the outside- he doesn't really care
for bananas once they've gotten past the "firm" stage. It was a
gamble, and I probably wouldn't make them again just for myself.
Coconut Crumbed Bananas
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
About 3 large ripe but firm bananas.
1 large egg beaten with about a tablespoon of coconut milk
1/2 cup breadcrumbs (Japanese Panko is best)- used panko.
1/2 dried shredded coconut
Canola or Sunflower oil (I only had veg oil)
Mix the breadcrumbs and coconut until combined in a dish and set aside.
Peel and cut the bananas in half and set aside. ( I chunked up the bananas)
Place oil in the pot about 1.5 – 2 inches thick and heat up to (approx 350F).
the banana halves with the flour, patting off the excess. Then dip it
in the egg mixture before dropping it on the crumbs to coat. If you wish
to double coat it for extra crunch, dip it back into the egg wash and
crumb it again. (single dipping was fine)
Drop it gently into
the hot oil and deep fry, turning it once until it’s golden all over.
Remove with a slotted spoon and drain on paper towels. Continue with the