Recipe Instructions:
Ingredients
Vegetable oil enough to completely cover the bananas
5 ripe but firm small bananas
1 cup all-purpose flour or whole wheat flour (or GF flour, almond flour or coconut flour)
3 large eggs
beaten and mixed with 1 teaspoon water
1 cup bread crumbs
Instructions
Heat the oil to 350ºF (180ºC) in a deep-fry machine or heavy-bottom saucepan over medium heat. While oil is heating, peel the bananas, remove the stringy parts that cling to the peeled fruit, and cut crosswise in half.
Place the flour, eggs, and bread crumbs each in a separate bowl. Dredge the banana halves in flour to get an even coating. Shake to remove excess flour. Next, soak the banana halves in the beaten eggs mixed with 1 teaspoon water. Finally, cover the banana halves in bread crumbs.
Fry each half until lightly golden (do NOT overcrowd the pan), about 1 to 2 minutes. Remove with a slotted spoon. Place on a plate lined with a double layer of paper towels.
Recipe Notes
Serve warm as a side for beans or meats, or as a dessert topped with ice cream and/or caramel or chocolate sauce.
Store leftovers in an airtight container in the fridge for up to one day. Be aware that texture will be softer after storing. Above all, do NOT freeze deep-fried bananas because the fruit will become mushy once thawed and reheated.
If you are on a gluten-free diet, use GF flour and GF bread crumbs instead. For an eggless version, use milk instead of eggs. If on a Paleo or Whole30 diet, use coconut flour/almond flour intead of all-purpose flour and bread crumbs.
