Tarrah's Sweet Fried Bananas With Raspberry Coconut Sauce

“This is my own concotion based on a dessert I had at a restaurant in Vieques. Super easy to make, these are awesome with the sauce. I recommend using organic bananas, as they taste much better than conventional. If you can't find any small ones, use a large banana, but cut it in half. Measurements are aproximate....”
10 fried bananas

Ingredients Nutrition


  1. For the Bananas:.
  2. In a deep wok or skillet, fill with peanut oil half way, and heat until about 375 degrees, or when bubbles form around food when placed in oil. (tear off a little piece of the wrappers, and place in oil to test)
  3. Place bananas on wrappers diagonaly across, and drizzle with a little honey. Sprinkle a little bit of cinnamon on top of banana and honey. (the 1/4 cup honey and the cinnamon is for all of the bananas).
  4. Wrap bananas in eggroll wrappers: Fold bottom corner over banana, then tuck side corners in, Roll rest of wrapper over banana, using a little water (or honey) to seal the edges.
  5. Place wrapped bananas in fryer oil and fry until golden (about 5 minutes).
  6. Drain on paper towel, and allow to cool slightly before serving.
  7. For Sauce:.
  8. Place strained raspberries and coconut milk in small saucepan and heat over medium heat.
  9. Stir to combine, then add and stir in remaining ingredients.
  10. Heat mixture until boiled down slightly, and you have a realtivly thick sauce.
  11. You may want to chill sauce before serving, but it is good warm too.
  12. Sprinkle fried bananas with powdered sugar and serve with raspberry sauce.

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