Crispy Breaded Bananas
A beloved Brazilian treat that turns a handful of bananas into something golden and irresistible: soft at the centre, crunchy on the outside. The classic flour-egg-breadcrumb coating does all the work, and the whole thing comes together in about half an hour. Serve them warm with a dusting of sugar and cinnamon for a dessert that feels effortless yet festive.
🛒 Ingredients
6 servings
- 6 ripe but firm bananas
- 2 eggs
- 100 g all-purpose flour
- 150 g fine breadcrumbs
- Corn oil, for frying
- 2 tbsp sugar and a pinch of cinnamon (to serve)
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Directions
- 1
Peel the bananas and carefully remove the white strings.
- 2
Cut each banana in half lengthwise.
- 3
Roll the pieces in flour and tap off the excess.
- 4
Dip them in the beaten eggs, let them drain, then shake off the excess.
- 5
Coat them in breadcrumbs, making sure every surface is covered.
- 6
Fry in moderately hot oil (around 170 °C / 340 °F) until evenly golden.
- 7
Lift out with tongs or a fork and drain on paper towels.
- 8
Serve warm, optionally sprinkled with sugar and cinnamon.
💡 Chef's Tip
Pick bananas that are ripe yet firm — slightly green at the tips works best, since they hold their shape in the oil. Keep the oil moderate and never smoking: too hot and the crust darkens before the fruit softens. For extra aroma, stir a little cinnamon into the breadcrumbs before coating.
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