I served these for dessert today for Wednesday noon service crowd. I so many people told me that they never had deep fried bananas before but fell in love with this new found dessert.
Delicate crispy coating topped on vanilla ice cream and drizzled with maple syrup and toasted almond slices can certainly change people's hearts about this simple dessert.
It was pretty hectic trying to prep bananas last minute (so they don't turn brown) and fry them. But it was worth the effort.
4 large firm but ripe bananas
1 cup of cake flour to coat
1 cup cake flour
1/2 tsp salt
1 1/2 cup cold beer (not dark), 12-oz bottle
Note: colder the beer, crispier the coating.
3 cups of vegetable oil
1/2 cup Toasted almond slices
Heat oil in deep fryer or in heavy cast iron pan.
Peel and cut each bananas 1 lengthwise in half, and then into half again so that you have total of 4 pieces per banana. Coat 16 pieces lightly with cake flour and set aside.
Quickly whisk cake flour, salt, and beer batter.
When oil temperature reaches 375 degrees F, dip coated banana pieces into batter and drop into hot oil, 5-6 at a time. Do not crowd the pan. Cook until golden brown. Drain on wire rack. Fry the remaining bananas.
In a serving bowl, scoop one scoop of vanilla ice cream. Top with 2 or 3 pieces of hot banana pieces on ice cream, drizzle with maple syrup and garnish with toasted almond slices. Serve immediately.