Fried bananas

I recently tested a simple recipe for fried bananas after having a few overripe bananas that were no longer firm but not too soft either. I didn't have high expectations, but I really enjoyed the result, and I think this recipe is worth keeping. It's nothing complicated, but the details really matter – texture is important, and the way you coat them in flour and breadcrumbs makes a difference. I tried using egg whites beaten with a little sugar and cinnamon, as the recipe suggests, and it's crucial to use bananas that are ripe enough but still firm.

Quick Info

Total Time: about 25 minutes
Preparation Time: 10 minutes
Frying Time: 10-12 minutes (depending on batches and the thickness of the bananas)
Servings: 5-6 (depending on the size of the bananas)
Difficulty: Easy
Recipe Type: Quick dessert, warm snack

Ingredients

5-6 ripe bananas (not too soft)
2 egg whites
1 tablespoon sugar
a few tablespoons of flour (for coating the bananas)
a few tablespoons of breadcrumbs (for the crust)
oil for frying (enough for shallow frying)
a pinch of cinnamon

Instructions

1. Peel the bananas and cut them in half lengthwise. If the bananas are very large, you can cut them into thirds.

2. With a fork, gently score a few lines along each banana half. These grooves help the breadcrumbs adhere better and give a nice appearance in the end.

3. Prepare a plate with flour, one with breadcrumbs, and a small bowl for the egg whites.

4. Lightly beat the egg whites with the sugar and a pinch of cinnamon. They don't need to be whipped to stiff peaks, just enough to combine and dissolve the sugar.

5. Take each banana half and dip it in flour, pressing gently to cover the entire surface, but without making it too thick.

6. Immediately dip each banana into the beaten egg whites, ensuring they are evenly coated.

7. Roll them in breadcrumbs, trying to cover completely.

8. Heat oil in a deeper pan, enough for the bananas to partially float.

9. Fry the bananas over medium heat until they turn golden on all sides. Don’t overcrowd the pan; fry them in batches if everything doesn't fit at once.

10. Remove the fried bananas onto a paper towel to absorb the excess oil.

Why I Make This Recipe Often

It's a quick dessert option with readily available ingredients and doesn't require planning. Fried bananas have a crispy crust and a soft center, with the cinnamon adding a pleasant flavor. It helps when I want something sweet without heating the oven, and it also makes a great afternoon snack.

Tips and Variations

Tips

Use ripe but not soft bananas to maintain their shape while frying.
Ensure the oil is hot enough; otherwise, the bananas will absorb too much oil.
If you use too much flour or breadcrumbs, the crust will be thick – just cover enough to get a thin layer.
Handle the bananas gently to avoid breaking them.

Substitutions

You can replace regular breadcrumbs with panko breadcrumbs if you have them for a lighter crust.
The sugar can be omitted or adjusted if the bananas are very sweet.

Variations

You can add a little shredded coconut to the breadcrumbs for flavor.
For a more aromatic version, you can substitute cinnamon with a bit of vanilla in the egg whites.

Serving Ideas

They can be served warm, plain, or with a drizzle of honey or yogurt on the side.
They are also great with ice cream for a temperature contrast.
Another idea: sprinkle powdered sugar over the bananas while they are still warm.

Frequently Asked Questions

What type of bananas is best for this recipe?
Ideally, you want ripe bananas with yellow skin that haven't completely softened inside. Overripe bananas become too mushy when fried.

Can fried bananas be made in the oven?
I haven't tried this method, and for this recipe, the breadcrumb crust and texture won't be the same as frying in oil.

Can I use the whole egg instead of just egg whites?
The recipe calls for only egg whites, but technically you can use a whole egg. However, the crust may come out thicker and more "omelet-like."

Can I use gluten-free flour or gluten-free breadcrumbs?
In theory, yes, but I haven't tested these options, and the texture may be different.

Nutritional Values

Approximately, for one serving (1/2 banana with crust):
Calories: around 100-130 kcal
Protein: 2-3 g
Carbohydrates: 20-25 g
Fat: 2-4 g (depending on how much oil is absorbed)
Values may vary based on how much breadcrumbs/flour adhere and how much oil remains on the bananas.

Storage and Reheating

Fried bananas are best enjoyed immediately after frying. If there are leftovers, you can store them in the refrigerator, but the crust will lose its crispiness. Reheated in the oven or pan, the texture won’t be as good as initially, but the taste remains fine. I do not recommend freezing or prolonged storage.

We cut the bananas without the peel in half. Using a fork, we make some ridges along the entire length of the banana. We take each piece and coat it in flour, pressing well to cover it but not excessively, then we dip it in lightly beaten egg whites with sugar and cinnamon, and then in breadcrumbs. They are fried in enough oil until golden brown.

 Ingredients: 5-6 ripe bananas but not soft, 2 egg whites, 1 tablespoon sugar, a few tablespoons of wheat flour, a few tablespoons of breadcrumbs, oil, a pinch of cinnamon

 Tags:  fried bananas banana dessert