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Fried Bananas with Coconut Sauce
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Fried Bananas with Coconut Sauce
Category
Desserts
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Ingredients
- 2-4 regular bananas
- ¼ cup all-purpose flour
- ½ cup rice flour
- ¼ cup corn starch
- 3 tablespoons shredded coconut
- 1/3 cup cold water
- 1/3 teaspoon baking soda
- 1 large egg
- 1 tablespoon Fustini's Cara Cara Vanilla balsamic
- avocado oil
- 14oz can sweetened condensed milk
- ¾ cup unsweetened coconut milk
Ingredients
Coconut sauce
Directions
- Place oil to a depth of ¾, to 1 inch into a small skillet or wok and heat. Meanwhile, prepare the bananas by peeling and slicing them in half. Then slice each section in half again, but lengthwise.
- In a medium mixing bowl, place all-purpose flour, half of the rice flour, cornstarch, and 2 tablespoons of the shredded coconut and stir to combine. In a measuring cup. Mix together cold water with baking soda and pour into the bowl with the flour mixture. Add the egg and the balsamic vinegar. Stir well to create a smooth batter.
- Place remaining rice flour in a separate, dry bowl and add remaining coconut. Mix well. Dip banana pieces first in the wet batter, then gently dredge them in the rice flour-coconut mixture. Carefully place coated bananas in the hot oil. Fry approximately one minute per side, or until batter puffs up slightly and turns light to medium golden-brown. Remove from heat and drain on paper towel.
- Put evaporated milk and coconut milk in a medium saucepan. Bring to a boil, reduce heat and stir until mixture thickens (about 3-4 minutes). Serve aside fried bananas for dipping.