This is the first official dessert post for unResolution month (I know it’s confusing since last night featured the final unResolution fried post, a recipe for fried cookie dough. It made sense when I was planning it all out, but don’t worry, it’s going to get more confusing before it gets better.)
So as many of you may know, I am not a baker. Not at all so I am always very interested in what I call “chef’s desserts.” Chefs desserts are perfect for people with a need to stir and tinker and adjust without needing to put something in the *gasp* oven where God only knows what is happening to it. So for tonight’s recipe, I took a cue from Pete Dulin and played around with…
Now Pete had all sorts of ideas for different sauces: chocolate Frangelico, coconut milk, cream, and rum sauce. I really admire Pete’s ambition and encourage all of you to try out his various sauces. In fact, I plan to make them in the future, but the night I was frying up my bananas, I wanted something simple like agave nectar (or honey for non-vegans) and just a smidgen of powdered sugar.
Anyway, no matter how you top your tempura bananas, get ready for a delicious, sugary unResolution treat!
Frying Tempura Bananas
You will need:
- 6 bananas
- 1/2 cup corn starch
- 2 cups rice flour
- 2 cups soda water
- 1/2 cup powdered sugar plus more for as a topping
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 egg or one egg’s worth of egg replacer
- Oil for frying
- Honey as a topping
Cut each banana into four roughly equal pieces and cover each piece with cornstarch.
Mix all of the rest of the ingredients except for the oil and the toppings in a large bowl and whisk until smooth. Dip the cornstarch covered bananas into the batter and then let it rest while the oil is heating.
Heat the oil to 350 degress or over medium-high heat. Fry the bananas until golden brown and crispy, which should be about 2-3 minutes. Drain over paper towls.
When cool, drizzle with honey and powdered sugar. Enjoy!