Name: Fried Bananas
Prep time: 10 min
Total time: 10 min
Yield: 6 servings
Cuisine: Indian
Ingredients: 3 bananas; 30 g all-purpose flour; 6 g ground cardamom; 12 g ground cinnamon; 475 ml whole milk; 57 g unsalted butter; 240 ml coconut milk; 50 g brown sugar; 20 ml rum; 6 g shredded coconut; fresh mint

Equipment

Shallow dish

or Small wide bowl

Frying pan

Saucepan

Ingredients

6 servings

bananas

3 bananas, peeled, cut lengthwise, and halved crosswise
30 g all-purpose flour
6 g ground cardamom
12 g ground cinnamon
475 ml whole milk
57 g unsalted butter

sauce

240 ml coconut milk
50 g brown sugar
20 ml rum
6 g shredded coconut, toasted, grated
fresh mint, for garnish

Nutrition (per serving)

333

Calories

Protein

35g

Carbs

21g

Fat

Fiber

21g

Sugar

47mg

Sodium

Method

In a shallow dish, mix the flour, cardamom, and cinnamon until combined.

Dip each banana piece into the milk, then coat thoroughly in the flour and spice mixture.

Melt the butter in a frying pan over medium heat (approximately 175°C/350°F).

Sauté the coated bananas for 4 minutes, turning once, until the exterior is browned.

4mLook for: Golden brown coating on both sidesFeel: Softened interior

While bananas cook, combine coconut milk, brown sugar, rum, and grated coconut in a saucepan.

Bring the sauce to a boil (100°C/212°F) and simmer for 2 minutes.

Pour the sauce onto serving plates, place the fried bananas on top, and garnish with fresh mint.

Chef's Notes

For the crispiest coating, ensure your frying oil is at the correct temperature (around 175°C/350°F) and don't overcrowd the pan. This allows the bananas to fry evenly and develop a golden crust.
Using slightly underripe bananas will help them hold their shape better during frying and prevent them from becoming too mushy.
Taste the coconut milk sauce before serving and adjust sweetness with more brown sugar if desired. The rum adds a subtle depth, but can be omitted if preferred.
Toasted shredded coconut adds a lovely nutty aroma and texture. Toast it gently in a dry pan until fragrant and lightly golden before grating.
Serve immediately for the best texture contrast between the warm, crispy banana and the smooth sauce.