Fried Bananas (Banana Empanada)
User Reviews
5
Fried Bananas (Banana Empanada)
Description
The recipe involves peeling and halving small, ripe yet firm bananas, then sequentially coating them in all-purpose flour, a beaten egg mixture with water, and bread crumbs. This multilayer coating creates a crunchy outer shell when deep-fried at 350ºF (180ºC). Frying each piece for one to two minutes until lightly golden ensures the interior banana warms but remains intact and tender. Draining on paper towels removes excess oil for a less greasy finish.
The contrast between the crisp breaded exterior and soft banana interior creates a pleasant texture, making it suitable as a snack, side dish with beans or meats, or a simple dessert. Serving with ice cream, caramel, or chocolate sauce enhances its sweetness and richness.
Variations include using gluten-free flours and bread crumbs or substituting milk for egg wash to accommodate dietary needs. Leftovers keep up to one day refrigerated but lose crispness and are not recommended for freezing due to texture changes.
Ingredients
- vegetable oil enough to completely cover the bananas
- 5 banana ripe but firm, small
- 1 cup all-purpose flour or GF flour, almond flour or coconut flour, or whole wheat flour
- 3 egg beaten and mixed with 1 teaspoon water, large
- 1 cup bread crumbs
Instructions
- Heat the oil to 350ºF (180ºC) in a deep-fry machine or heavy-bottom saucepan over medium heat. While oil is heating, peel the bananas, remove the stringy parts that cling to the peeled fruit, and cut crosswise in half.
- Place the flour, eggs, and bread crumbs each in a separate bowl. Dredge the banana halves in flour to get an even coating. Shake to remove excess flour. Next, soak the banana halves in the beaten eggs mixed with 1 teaspoon water. Finally, cover the banana halves in bread crumbs.
- Fry each half until lightly golden (do NOT overcrowd the pan), about 1 to 2 minutes. Remove with a slotted spoon. Place on a plate lined with a double layer of paper towels.
Notes
- Serve fried bananas warm with ice cream or caramel/chocolate sauce for dessert or as a side with beans or meats.
- Store leftovers in an airtight container in the refrigerator for no more than one day to maintain texture.
- Do not freeze fried bananas as thawing and reheating soften the fruit and affect texture.
- Use gluten-free flours and bread crumbs for gluten-free diets; substitute milk for eggs for an eggless version.
- For Paleo or Whole30 diets, substitute all-purpose flour and bread crumbs with coconut or almond flour.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10people
Amount Per Serving
Calories 160 kcal
% Daily Value*
| Calories | 160kcal | 8% |
| Carbohydrates | 31g | 10% |
| Protein | 5g | 10% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 49mg | 16% |
| Sodium | 99mg | 4% |
| Potassium | 264mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 8g | 16% |
| Vitamin A | 109IU | 2% |
| Vitamin C | 5mg | 6% |
| Calcium | 32mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
