Special Mother's Day Desert: Peanut Butter Stuffed Fried Bananas
1 cup flour
6 medium bananas
¼ teaspoon salt
3 tablespoons sugar
½ cup coconut milk
2 eggs
½ cup creamy peanut butter
4 cups sweetened coconut
4 teaspoons sesame seeds
32 oz canola oil or enough for deep fat-frying
Mix, flour, salt sugar, coconut milk, and eggs (beaten). Set aside.
Bananas should be medium ripe. Under ripe bananas are not sweet but over ripe bananas break easily and are often bruised. Peel bananas and discard peels. Cut off ends and discard. Depending on size of bananas, and how many guests you intend to serve, you will cut bananas into thirds or halves. Check batter. It should be of medium thickness. Think of a medium weight pancake batter, and you will be on track. Add an additional tablespoon coconut milk if it is too thick.
This recipe called for medium bananas. If you purchased large bananas, you will need to adjust your recipe accordingly. You don't want to run out of batter before you're finished!
Take a medium straw and push it down the middle of your banana. (make sure you've cut the banana into halves or thirds before you do this). Do not push the straw all the way through to the next side; only push it about ¾ of the way through. Pull straw out. You should have made a small cavity in the center of your banana. Using a syringe inject into the cavity approx 1 teaspoons of peanut butter per piece of banana although there will may be more or less than that amount depending on the size of your banana, the size of your syringe, and the size of your straw. After filling each piece of banana with peanut butter, set them aside.
Mix 4 cups sweetened coconut and 4 teaspoons sesame seeds.
Dip filled bananas in batter, then roll in the coconut mixture. Coated bananas may be frozen. Actually, I've never done this without freezing them. (see below) This whole process is just easier to handle if they're made in advance, and if you're making them in advance, you're freezing the bananas. Defrost bananas then deep-fry in canola.
Bananas are done when they are golden brown. Makes 6 generous servings.
6 medium bananas
¼ teaspoon salt
3 tablespoons sugar
½ cup coconut milk
2 eggs
½ cup creamy peanut butter
4 cups sweetened coconut
4 teaspoons sesame seeds
32 oz canola oil or enough for deep fat-frying
Mix, flour, salt sugar, coconut milk, and eggs (beaten). Set aside.
Bananas should be medium ripe. Under ripe bananas are not sweet but over ripe bananas break easily and are often bruised. Peel bananas and discard peels. Cut off ends and discard. Depending on size of bananas, and how many guests you intend to serve, you will cut bananas into thirds or halves. Check batter. It should be of medium thickness. Think of a medium weight pancake batter, and you will be on track. Add an additional tablespoon coconut milk if it is too thick.
This recipe called for medium bananas. If you purchased large bananas, you will need to adjust your recipe accordingly. You don't want to run out of batter before you're finished!
Take a medium straw and push it down the middle of your banana. (make sure you've cut the banana into halves or thirds before you do this). Do not push the straw all the way through to the next side; only push it about ¾ of the way through. Pull straw out. You should have made a small cavity in the center of your banana. Using a syringe inject into the cavity approx 1 teaspoons of peanut butter per piece of banana although there will may be more or less than that amount depending on the size of your banana, the size of your syringe, and the size of your straw. After filling each piece of banana with peanut butter, set them aside.
Mix 4 cups sweetened coconut and 4 teaspoons sesame seeds.
Dip filled bananas in batter, then roll in the coconut mixture. Coated bananas may be frozen. Actually, I've never done this without freezing them. (see below) This whole process is just easier to handle if they're made in advance, and if you're making them in advance, you're freezing the bananas. Defrost bananas then deep-fry in canola.
Bananas are done when they are golden brown. Makes 6 generous servings.
- Use a straw to hollow out bananas for stuffing
- Use a syringe to fill bananas with peanut butter
- Make in advance and freeze - will thaw in minutes
|
|