Prep 15 mins
Cook 6 mins
This is posted for the World Tour 05 RecipeZaar event. I haven't tried this particular recipe yet, but I love fried bananas. This is a recipe from the Cape Verde Islands as written in The Africa Cookbook - Tastes of A Continent by Jessica B. Harris.
- oil (for deep frying, olive oil is typically used)
- 1 cup cornflour (also called masa harina)
- 1⁄4 cup sugar
- 1 tablespoon butter, melted
- 1 egg
- 1⁄4 teaspoon salt
- 2 tablespoons white rum
- 2 tablespoons milk
- 4 firm ripe bananas
- 1 teaspoon ground cinnamon
- 2 tablespoons dark brown sugar
- Heat oil to 375°F in a Dutch oven or deep fryer.
- Mix corn flour and sugar in a bowl. Add butter, egg, salt, rum, and milk, stirring until it forms a thick batter.
- Peel bananas, and cut into quarters. Mix cinnamon with brown sugar. Sprinkle half the cinnamon/ brown sugar mixture on the banana quarters.
- Roll banana quarters in the batter, and drop carefully into the hot oil, a few at a time. Fry 2 - 3 minutes on each side, turning once, until golden brown.
- Drain fried bananas on paper towels and dust with remaining cinnamon/brown sugar mixture.
- Continue until all banana quarters are fried and dusted. Serve warm.
These are so beyond awesome, wow!!! Like Brenda I had trouble with the batter as well and had to add more milk and rum, but the final product is sooo worth the effort! Yumm! Thanks for sharing this. Made for Witchin Kitchen ZWT7.
i reallyliked these they taste great ,dee
Wow-I have honestly not had anything like this before. The batter was way too thick when I mixed it up, maybe I measured the masa wrong, but I added a little additional rum and a little milk to make it a "paste like" consistancy. Then when I rolled the bananas in the thick batter, I helped it along by smoothing a little batter on the bananas with the back of a spoon. The end result is really cool. Crunchy, sweet and cinnamony on the outside, and warm, creamy, and naturally sweet on the inside. The banana has almost a pudding consistancy to it. My DS thought these were great, and so did I. Thanks for sharing this recipe Nan. Nick's Mom