Description
Crispy, golden-brown fried banana slices drizzled with maple syrup and topped with nuts. A delicious and easy dessert or snack!
Ingredients
Scale
- 4 ripe but firm bananas
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup milk (dairy or non-dairy)
- 1 large egg
- 1 tablespoon vegetable oil
- 1 teaspoon vanilla extract
- Vegetable oil, for frying
- 1/2 cup pure maple syrup
- 1/4 cup chopped pecans or walnuts (optional, for garnish)
- Powdered sugar (optional, for garnish)
Instructions
- Prepare the Batter: In a large bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the milk, egg, vegetable oil, and vanilla extract.
- Gradually pour the wet ingredients into the dry ingredients, whisking constantly until just combined. Be careful not to overmix.
- Cover the bowl with plastic wrap and let the batter rest in the refrigerator for at least 15 minutes, or up to an hour.
- Prepare the Bananas: Gently peel each banana.
- Cut each banana into 1/2-inch thick slices.
- Fry the Bananas: Pour enough vegetable oil into a deep pot or skillet to reach a depth of about 2-3 inches. Heat the oil over medium-high heat until it reaches 350-375°F (175-190°C).
- Working in batches, dip each banana slice into the batter, making sure it’s fully coated. Let any excess batter drip off before carefully placing the banana slice into the hot oil.
- Fry the banana slices for 2-3 minutes per side, or until they are golden brown and crispy. Be careful not to overcrowd the pot.
- Use a slotted spoon or spider to carefully remove the fried banana slices from the oil and place them on a wire rack lined with paper towels to drain any excess oil.
- Assemble and Serve: Arrange the fried banana slices on a serving plate and generously drizzle with pure maple syrup.
- Sprinkle with chopped pecans or walnuts and powdered sugar (optional).
- Serve immediately while they are still warm and crispy.
Notes
- Don’t overcrowd the pan: Overcrowding the pan will lower the oil temperature, resulting in soggy, greasy bananas. Fry in batches to maintain the heat.
- Maintain oil temperature: Use a thermometer to ensure the oil stays at a consistent temperature of 350-375°F (175-190°C). If the oil is too hot, the bananas will burn on the outside before they are cooked through. If the oil is too cold, they will absorb too much oil and become greasy.
- Use ripe but firm bananas: Overripe bananas will turn to mush during frying, while underripe bananas won’t have enough sweetness.
- Rest the batter: Resting the batter allows the gluten to relax, resulting in a more tender fried banana.
- Experiment with flavors: Try adding a pinch of cinnamon or nutmeg to the batter for a warm, spicy flavor. You can also use different types of nuts for garnish, such as almonds or macadamia nuts.
- Storage: Maple fried bananas are best enjoyed immediately. However, if you have leftovers, you can store them in an airtight container in the refrigerator for up to 24 hours. Keep in mind that they will lose some of their crispness. To reheat, you can bake them in a preheated oven at 350°F (175°C) for a few minutes, or pan-fry them briefly until heated through.
- Prep Time: 20 minutes
- Cook Time: 15 minutes