Fried banana is a globally beloved tropical dessert that combines the natural sweetness of bananas with a crispy coating, delivering a perfect contrast of textures. Whether as a street snack, afternoon treat, or creative dessert for guests, this dish ignites the palate with simplicity
Bananas have the effects of clearing away heat, sobering up, and lowering blood pressure. They can replenish energy, protect the gastric mucosa, moisturize the intestines, calm the nerves and aid sleep, and keep you in a good mood
Fried bananas originated in Southeast Asia, where Indonesian “Pisang Goreng” is served with coconut syrup, while Filipino “Banana Q” is coated in caramel.
In the Caribbean, green plantains are fried into savory “Tostones” with garlic sauce. This dish transcends sweet and salty, showcasing banana’s versatility across cultures.
Fried Bananas
Ingredients
- 8 banana
- oil Moderate
- 1 egg
- 1 teaspoon starch
- Bread crumbs Moderate
Instructions
- I chose small bananas bought from the supermarket. At that time, the skin was green and not sweet enough
- After a day or two, it will gradually become ripe and sweet.
- Beat the whole egg
- Place dry starch in a small dish
- Put the bread crumbs on a plate
- Peel the banana
- Dip a banana in dry starch and tap off the excess.
- Roll the banana in the egg liquid and coat it all over
- Roll it in the bread crumbs again and again
- Now that the bananas are ready, you can start heating the oil
- Insert chopsticks into a boiling oil pan and if there are bubbles around the chopsticks, you can start frying.
- Add the boiled bananas and fry
- Fry until the skin is golden brown.
- Place on kitchen paper to absorb excess oil.