Get ready to transport your taste buds to the vibrant streets of Colombia with this mouthwatering Fried Bananas (Bananos Calados) recipe that's about to become your new obsession! Imagine golden, crispy banana slices with a perfectly light and airy batter that crackles with each bite, revealing a warm, sweet interior that melts in your mouth. Whether you're craving a decadent dessert, a unique snack, or a show-stopping side dish, these fried bananas are your ticket to culinary bliss – and the best part? They're surprisingly simple to make!
Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 15 mins
Cuisine: Colombian
Serves: 4 servings
Ingredients
- 4 ripe bananas
- 1 cup all-purpose flour
- 1/2 cup milk
- 1 tablespoon sugar
- 1 teaspoon baking powder
- Oil for frying
Instructions
- Prepare the bananas by peeling them and cutting them diagonally into thick slices, approximately 1/2 inch thick.
- In a medium mixing bowl, combine the all-purpose flour, sugar, and baking powder. Whisk these dry ingredients together until well blended.
- Gradually pour in the milk while stirring, creating a smooth batter with a consistent texture similar to pancake mix. Ensure there are no lumps in the batter.
- Heat vegetable oil in a deep frying pan or skillet over medium-high heat. The oil should be about 2-3 inches deep and reach a temperature of 350-375°F (175-190°C).
- Dip each banana slice completely into the prepared batter, ensuring it is evenly coated on all sides.
- Carefully place the battered banana slices into the hot oil, working in batches to avoid overcrowding the pan.
- Fry each slice for 2-3 minutes on each side, or until they turn golden brown and develop a crispy exterior.
- Remove the fried banana slices using a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
- Optional: Dust the warm fried bananas with powdered sugar or drizzle with honey for additional sweetness.
- Serve immediately while hot and crispy, either as a dessert, snack, or side dish.
Tips
- Choose Perfectly Ripe Bananas: Look for bananas that are ripe but still firm – they should have some yellow color with a few brown spots. This ensures the right balance of sweetness and texture.
- Oil Temperature is Key: Use a cooking thermometer to maintain the oil between 350-375°F. Too cool, and your bananas will be greasy; too hot, and they'll burn on the outside while remaining raw inside.
- Batter Consistency Matters: Your batter should be smooth and slightly thick, similar to pancake batter. Whisk thoroughly to avoid lumps that can create uneven coating.
- Batch Frying is Best: Don't overcrowd the pan. Fry in small batches to ensure each banana slice gets crispy and golden brown on all sides.
- Drain Excess Oil: Always let the fried bananas rest on paper towels to absorb excess oil, keeping them crisp and not greasy.
- Serving Suggestions: For an extra touch of indulgence, try serving with a scoop of vanilla ice cream, a drizzle of chocolate sauce, or a sprinkle of cinnamon.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 55g
Protein: 4g
Fat: 12g
Saturated Fat: 2g
Cholesterol: 5mg
