Best Fried Bananas Recipes

FRIED SWEET BANANAS

Steps:

• Cut each banana half into 3 or 4 pieces.
• Mix sugar and cinnamon together in a shallow bowl.
• Melt butter in a skillet over medium-low heat; add banana slices and cook until golden brown, 5 to 10 minutes. Transfer banana slices to a paper towel-lined plate. Coat banana slices, 1 at a time, with cinnamon-sugar.

HOMEMADE FRIED BANANAS

Steps:

• Heat the butter in a large frying pan and fry the bananas for 1 to 2 minutes on each side or until slightly golden in color.
• Sprinkle the sugar into the pan, add water and bring it to the boil, it will dissolve .[caramel] Put the bananas ,add vanilla
• Sprinkle the toasted coconut over the bananas,decorate with2 tea spoon chocolate candy.serve with yogurt. enjoy.

FRIED BANANAS

Steps:

• Mix together the flour, sugar, egg, milk and salt to make a smooth, paste-like batter.
• Leave to rest for one hour.
• Peel the bananas and slice each one in half lengthwise, then across into chunks about three inches long.
• Dip the banana pieces into the batter and shallow fry in hot oil for a few minutes or until golden brown all over.
• Drain quickly on a wire rack or paper towel, and serve warm.
• If you like, serve them with real maple syrup, powdered sugar, or honey, for extra sweetness.

CHOCOLATE FONDUE WITH FRIED BANANAS

Steps:

• Add the flour, club soda, milk, powdered sugar, cornstarch, vanilla and salt to a medium-sized bowl. Whisk to combine and break up any lumps. Add the sliced bananas and stir them around to coat them completely in the batter. Cover the bowl and refrigerate while you make the chocolate fondue and heat the oil for the bananas.
• For Frying: Add about 1-inch of oil to a Dutch oven or heavy bottomed skillet. Attach a candy thermometer and bring the heat up to 350 degrees F. Once the oil is hot, remove the bananas from the fridge, letting any excess batter drip back into the bowl, and transfer them to the oil. Fry until golden brown, 1 to 2 minutes per side. Use a slotted spoon to remove the bananas to a wire rack. Let the bananas cool for 1 minute. Dust with powdered sugar and serve immediately with the Chocolate Fondue and other dippers using fondue forks of wooden skewers.
• Add the chocolate, heavy cream and vanilla to a large bowl set over a double boiler. Heat over medium-low, stirring occasionally, until the chocolate is completely melted and incorporated with the cream, about 5 minutes. Keep warm on the double boiler until ready to serve. Once ready to serve, carefully transfer the chocolate fondue to a fondue pot to keep warm.

DEEP FRIED BANANAS

Steps:

• In a small bowl, combine the first four ingredients.
• In a large bowl, combine the egg, oil, milk, and vanilla. Gradually add the flour mixture to the egg mixture, stirring often.
• Pour the oil to a depth of 2 inches into a Dutch oven; heat to 375 degrees. Dip the banana slices into the batter; fry in hot oil 3 1/2 to 4 minutes or until golden. Drain on paper towels.

FRIED GREEN BANANAS

Steps:

• Peel the bananas.
• Slice them into 1/2 inch pieces or whatever size you prefer.
• Fry in the oil until they are golden. About 10 minutes per side, though.
• This could take shorter or longer, depending on your stove and fry pan.
• Make sure they are crunchie on each side.
• Drain on a paper towel.
• Sprinkle with cinnamon sugar.
• Bon Appetit.

FRIED CARAMELIZED BANANAS WITH ICE CREAM

Steps:

• Make the Caramel
• Place a nonstick skillet over medium-high heat and add the brown sugar and butter. Allow both to melt and mix well using a heatproof silicone spatula.
• Fry the Bananas
• When the caramel is hot and bubbly, add the bananas, cut side down, along with the pecans. Allow the bananas to cook for about 3 minutes before turning them over. The cut side should have a deep golden brown color and a slightly crispy texture. (Depending on the ripeness of the banana, they may break. Don't worry about this; they will still be delicious.)
• Cook for another 2 minutes, using a spoon to drizzle the caramel sauce over the bananas to keep infusing them with caramel flavor.
• Serve
• Place the bananas on a serving dish or platter, top with scoops of ice cream, and drizzle the caramel sauce and nuts all over it.
• COOKING NOTES
• ADVANCE PREPARATION
• The bananas are best served just after they are made. They will lose their crispy caramelized texture as they sit but will still retain their flavor so long as they are not refrigerated.
• If you must make them in advance, the bananas can be held in a warm oven for a few hours.

FRIED BANANAS

Steps:

• Fry bananas in butter; add brown sugar.
• Cook until sugary and caramelized, shaking pan gently frequently to prevent breaking the bananas.
• Add orange juice and walnuts.
• Serve.

QUICK THAI FRIED BANANAS

Steps:

• Melt butter in a wok over high heat. Add bananas, brown sugar, and cinnamon; saute until bananas are golden brown and sugar is bubbling, about 5 minutes. Stir in sesame seeds and lime juice.

PEANUT-CRUSTED FISH FILLETS WITH FRIED BANANAS

Steps:

• Peel the bananas and cut them lengthwise into 1/4-inch-thick slices. In a large ovenproof skillet heat 1 tablespoon of the butter and the oil over moderately high heat until the foam subsides, in the fat sauté the banana slices for 1 minute on each side, or until they are golden, and transfer them with a spatula to a plate. Pat the fish dry and sprinkle it with the cumin and salt and pepper to taste. Have ready in separate shallow dishes the egg beaten with the salt and the peanuts. Dip each fillet in the egg mixture, letting the excess drip off, and dredge it in the peanuts. To the skillet add the remaining 1 tablespoon butter, heat it over moderately high heat until the foam subsides, and in it sauté the fillets for 3 minutes. Turn the fillets, top them with the banana slices, and sauté them for 2 minutes more. Drizzle the fish with the lime juice, transfer the skillet to the middle of a preheated 450°F. oven, and bake the fish for 5 minutes. Transfer the fillets with a spatula to 2 heated plates and serve them with the lime wedges.

FRIED COCONUT BANANAS

Steps:

• Heat the sugar in a small frying pan. When melted, add the bananas and caramelise on each side for 3-4 mins. Lift out and set aside.
• Tip the coconut milk into the pan with a pinch of salt, stir into the sugar and bubble until syrupy. Divide between 2 bowls, top with the caramelised bananas, then add a scoop of ice cream and scatter with toasted coconut.

OVEN-FRIED BANANAS

Steps:

• Preheat an oven to 425 degrees F (220 degrees C).
• Line a baking sheet with parchment paper and spray with cooking spray.
• Combine bread crumbs, no-calorie sweetener, cinnamon, ginger, and salt in a bowl.
• Spray banana slices on both sides with the cooking spray.
• Roll banana slices in the bread crumb mixture to coat, and arrange slices on the prepared baking sheet.
• Lightly spray the banana slices again.
• Bake in the preheated oven until crisp, 10 to 15 minutes.

BANANA FRITA (FRIED BANANAS) - BRAZILIAN

Steps:

• In a mixing bowl, gently toss the bananas with egg to moisten, then lightly roll the bananas in the breadcrumbs.
• In a large skillet, melt the butter over medium heat.
• When the foam goes away, add the bananas and fry on all sides until golden.
• Season with salt and serve hot.

EASY THAI FRIED BANANAS

Steps:

• Cut each banana in half crosswise. Lay the banana in the center of the spring roll wrapper, with the wrapper set diagonally. Fold in the two points of the wrapper on the ends of the banana, and then fold up one side and tuck it over and under the banana, then roll until the wrapper is snugly around the banana. Secure the end by dipping your finger in a little water and wetting the ends of the wrapper to "glue" them shut.
• Put about 1 inch of vegetable oil into a frying pan, and heat until it is hot enough to make the banana sizzle when it is placed into the oil. Reduce the heat to medium high and fry, turning until all sides are golden brown. Remove from the oil and drain on paper towels. Serve while they are hot and crunchy!

FRIED BANANAS WITH LAVENDER HONEY AND FIVE-SPICE CHOCOLATE

Steps:

• Stir the chocolate syrup and 5-spice powder together and set aside.
• In a deep fryer or large heavy saute pan with deep sides, heat the oil to 375 degrees F.
• In a large mixing bowl, combine the flour, cornstarch, and baking powder. Add the seltzer water in a stream while whisking constantly. Dip the bananas in the batter to coat and fry until golden brown. Drain on paper towels and sift the powdered sugar over the top immediately.
• Place 2 banana pieces on a serving plate and drizzle chocolate sauce over. Top with a drizzle of honey.
• Top with a spoonful of creme fraiche. Grate chocolate over top. Garnish with a small sprig of mint.

BEIJING BANANA TOFFEE (DEEP FRIED BANANAS)

Steps:

• Peel bananas and cut them into 1.5" chunks Combine flour, cornstarch, egg, water and mix till smooth.
• Heat frying oil till moderately hot.
• Dip the banana chunks into the batter, lift them out one at a time, tap off the excess batter and put them into the hot oil.
• Fry for 1-2 minutes, till the batter is golden.
• Lift them out right away and drain on paper towels.
• Have the bowl of ice water nearby.
• Put sugar and sesame seed in a clean dry pot, melt the sugar till it darkens a little.
• Reduce heat to very low, just to keep it warm but not burned.
• Dip the fried banana chunks in, a few at a time, coat them thoroughly with sugar syrup and sesame.
• Lift them out into the ice water to harden, then lift them right now.
• Serve right away with vanilla ice cream.
• This dish doesn't freeze at all, and you should serve it right away.

FRIED IRISH BANANAS

Steps:

• 1. Melt butter in large skillet over medium heat, stir in brown sugar and whiskey. Bring to a boil and cool until sugar dissolves. Add bananas and simmer until bananas are tender and glazed with the syrup. Serve over ice cream and top with whipped cream and chopped nuts, if desired.

FRIED BANANAS

Steps:

• Mix the flour, cardamom and cinnamon. Dip bananas in milk, and dredge in the dry mixture. Cook slowly in butter about 4 minutes until they are brown on both sides.
• Meanwhile, to prepare the sauce, combine milk, sugar, rum and coconut in a saucepan and bring to boil for 2 minutes. Spoon sauce on a plate. Place two quarters of bananas on the plate, round side up, and garnish with a sprig of mint.

FRIED CHOCOLATE BANANAS

Steps:

• Preheat the fryer. Spread 1 tablespoon of the melted chocolate over each wonton, leaving a 1/2 inch border. Place the banana on the bottom edge of each wonton. Lightly wet the edges of each wonton with the butter. Fold in the ends toward the center about 1/4-inch. Then, beginning at the bottom, roll up the wonton securely, pressing to close. Fry until the bananas are golden, about 3 minutes, stirring constantly for overall browning. Remove and drain on paper towels. Sprinkle with the powdered sugar. To serve, place a scoop of the ice cream in the center of each shallow bowl. Lay two of the fried bananas next to each scoop of ice cream. Drizzle with the chocolate sauce.

BROWN RICE WITH FRIED BANANAS FROM ANGOLA

Steps:

• Pour the brown rice, tomato juice, and 2 cups water in a 2-quart pot over high heat.
• When the mixture comes to a boil, cover, reduce heat and simmer until rice is done (45 to 50 minutes).
• Meanwhile, slice onions and green peppers and sauté in 1/4 cup peanut oil until onions are soft.
• Add curry powder, salt, and pepper; mix well, heat for 1 minute.
• Add 1/4 cup water, tomatoes, and peanut butter.
• Simmer for 5 minutes.
• In a large skillet heat the remaining 1/4 cup peanut oil.
• Peel bananas and cut into 1/2-inch slices.
• Saute bananas until lightly golden on both sides.
• To serve, place the rice in a serving platter, pour the onion sauce over the rice and top with the fried bananas.