Fried Bananas (Cape Verde Islands)

Name: Fried Bananas (Cape Verde Islands)
Prep time: 30 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: olive oil (for frying); 1 cup cornflour; 1/4 cup sugar; 1 tablespoon butter; 1 egg; 1/4 tablespoon salt; 2 tablespoons white rum; 2 tablespoons milk; 4 ripe bananas; 1 teaspoon ground cinnamon; 2 tablespoons dark brown sugar

Submitted by lynnski LA

"This recipe is adapted from The Africa Cookbook by Jessica B. Harris"

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Ready In:: 30mins
Ingredients:: 11
Serves:: 4

ingredients

olive oil (for frying)
1 cup cornflour
¹⁄₄ cup sugar
1 tablespoon butter
1 egg
¹⁄₄ tablespoon salt
2 tablespoons white rum
2 tablespoons milk
4 ripe bananas
1 teaspoon ground cinnamon
2 tablespoons dark brown sugar

directions

Heat oil in a dutch oven or deep fryer to 375°F.
Mix the corn flour and sugar together in a bowl.
Add the butter, egg, salt, rum and milk, stirring constantly until you have a thick batter.
Peel the bananas, cut them into quarters, and sprinkle them with a mixture of cinnamon and sugar.
Roll the banana quarters in the batter and dip them into the hot oil a few at a time.
Fry them for 2 to 3 minutes on each side, turning once until they are golden brown.
Drain on absorbent paper and dust with the cinnamon sugar.
Serve warm.

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Reviews

Excellent Recipe! I used light brown sugar, I didn't have the dark sugar. I rolled some of them in crushed cashew nuts after frying! I keep them warm in a 250* oven and served with pancakes!

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RECIPE SUBMITTED BY

lynnski LA

Los Angeles, CA

I live in a wooded hillside area of Los Angeles where it feels like being out in the country. I grew up in Rhode Island, and came to LA after graduating from URI. I recently retired from my job as an environmental specialist. So now I have time to collect internet recipes. My hobbies & interests are aquatics, shell collecting, my cats, feeding stray cats, home improvement projects and cooking. I love to travel and, years ago, lived in Mexico for several months. My favorite cookbooks are the ones written by Diana Kennedy; they are all great; and I have them all, some signed by her when I was enrolled in her cooking classes. I have a lot of cookbooks; some of my other fave authors and their books are: Madhur Jaffrey (especially World Vegetarian, World of East Vegetarian Cooking and A Taste of the Far East), Faye Levy, Martha Rose Shulman (especially Mediterranean Light, Provencal Light and Mexican Light) and Paula Wolfert.

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