I've been waiting weeks for these little green dessert bananas to ripen. I was just about ready to give up on them when, suddenly, they finally, turned yellow. Dessert bananas are an exotic mini version of the larger variety and perfect for the title "dessert". They are about 3 cute inches long when pealed and are a sweeter flavor than what I'm familiar with.
I found most recipes reflected a Thai, Cambodian or Vietnamese origin and paired them, frequently, with coconut. I decided to go whole hog and batter dip, roll in coconut and fry them. How often do these cute little 'nanas come my way. Give them the deluxe treatment and show them the town. Frying takes some skill,so please note, coconut burns very quickly. My test banana crashed and burned, so give yourself some lea way. The finished banana can be simply dusted with powdered sugar, served over ice cream or, I think, when serving these again,-rum sauce over ice cream would be my preference.
How often do these sweet little guys come to dinner ?!
1 cup all purpose flour
1 cup whole milk
1 egg
1/2 tsp cinnamon
1 tsp banana flavoring
8 oz flaked coconut
Canola oil
Mix milk, egg and flavorings together separately. Slowly whisk liquid mix into flour. Coconut should be in a separated shallow dish, Dip pealed banana in batter then roll in coconut.
Heat 1 inch canola oil to 350 degrees in a 10 inch skillet. Fry, turning quickly and drain on paper towels. Serve immediately as you prefer.
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