Friedbananadessert Recipes

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.

Steps:

• Peel the two bananas.
• Take two pieces of spring roll sheet and lay it on a flat surface on top of each other.
• Roll the spring roll sheet on the banana.
• Now do the same thing for the next banana.
• Take a big frying pan and pour some oil in it.
• When it is warm enough put the bananas in and fry until golden brown
• Serve with some honey and other toppings that you like.

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.

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.

Steps:

• Heat vegetable oil in frying pan over medium heat.
• In medium bowl, mix together equal parts corn meal and crushed saltines.
• Prepare another shallow bowl of buttermilk.
• Dip banana peppers in buttermilk.
• Coat with cornmeal/cracker mixture.
• Fry in veg oil over medium heat until golden brown.
• Drain/cool slightly on paper towels.
• Enjoy alone or with cocktail sauce!

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.

Steps:

• Peel the bananas and cut them in half lengthways, then half again, so that you have long strips.
• Mix the hazelnuts and breadcrumbs in a bowl and roll the banana pieces in it.
• Press some of the mixture into the flesh to make sure it is well coated.
• Heat all the sauce ingredients in a small heavy sauce pan, stirring constantly.
• Heat the oil in a wok to 180 degrees Celsius.
• How much oil you use is relevant to how big your wok is.
• Put enough so it will cover the bananas, but never fill it more than halfway.
• Deep fry the bananas in batches for about 2 minutes, or until golden brown.
• Place the fried bananas on a piece of paper towel on a place to let the oil drain.
• To serve, place the bananas on a plate and pour some caramel sauce over top.

Steps:

• Combine flour, baking powder, and salt in a bowl. Mash bananas, sugar, vanilla extract, and cinnamon together in a separate bowl. Stir flour mixture into banana mixture until batter is well mixed.
• Heat 2 inches of oil in a heavy pot over medium heat. Drop batter by to tablespoon into to oil; cook until lightly golden brown, 2 to 3 minutes per side. Transfer banana balls to a paper towel-lined plate to drain and cool slightly. Dust banana balls with confectioners' sugar.

Steps:

• In a small saucepan, bring 6 Tbs. of brown sugar and the butter and water to a boil. Stir in liquor; simmer to blend flavors, about 1 minute. Remove from heat, and set aside.
• Place one flour tortilla on a work surface. Place 1?3 of the banana slices just below the center, forming the fruit into a log; sprinkle with 1 Tb. brown sugar and 1 Tb. walnuts. Fold both sides of the tortilla over the filling, then fold bottom of the tortilla over the filling and roll it over to form a packet. Secure with toothpicks. Repeat with remaining tortillas, bananas, sugar and nuts. (You can make ahead to this point and hold at room temperature for 1 hour.)
• Meanwhile, warm oil in a Dutch oven set over medium heat until it reaches 350 degrees on a candy or deep-fry thermometer. Add all three stuffed tortillas. Fry, turning once, until golden brown, about 2 minutes on each side.
• Transfer to paper towels, lightly blot surface oil, remove toothpicks and halve on the diagonal with a serrated knife.
• Spoon 1 Tb. butter sauce in the bottom of each of six shallow bowls. Place half a tortilla and 1?2 cup of ice cream in each pool of sauce. Drizzle with remaining sauce, and serve immediately.

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.