Candied Bananas
Sweet and crispy candied bananas with caramel coating, offering a delightful combination of fruity and sugary flavors perfect for dessert or snack occasions.
Ingredients
Instructions
- Peel the bananas and cut them into 1-inch pieces.
- Beat the eggs in a bowl.
- Coat the banana pieces with flour, then dip them into the beaten eggs.
- Re-coat the banana pieces with flour.
- Heat 6 cups of oil in a deep pan to 450°F (232°C). Deep fry the coated bananas until golden brown; remove and drain.
- In another pan, heat 2 tablespoons of oil over medium heat.
- Add the sugar and boiled water to the pan, stirring until the sugar melts.
- Simmer the mixture over low heat until it turns a caramel color.
- Coat the fried bananas with the caramel sauce and place them on a serving plate.
Tips & Substitutions
For a lighter version, you can substitute half of the sugar with a sugar alternative like stevia. If you want a more exotic flavor, consider adding a dash of cinnamon or nutmeg to the flour before coating the bananas. Make sure the oil is hot enough before frying to achieve a crispy texture. If you're short on oil, you can use a smaller frying pan and fry in batches.
Serving Suggestions
Serve candied bananas warm for the best flavor and texture. They can be drizzled with Silky Fudge Sauce for an indulgent dessert or paired with a scoop of vanilla ice cream for a delightful treat. This dish also complements breakfast items like pancakes or waffles, adding a sweet twist to your morning routine.
Storage & Reheating
Store any leftover candied bananas in an airtight container in the refrigerator for up to 2 days. To reheat, place them in a single layer on a baking sheet and warm them in a preheated oven at 350°F (175°C) for about 10 minutes to restore their crispiness.
Nutrition & Diet Analysis (per serving)
Each serving of Candied Bananas contains roughly 804 calories, with 12g protein, 123g carbohydrates, and 31g fat. It is an excellent source of vitamin C (39% of the Daily Value), protein (25% of the Daily Value), and iron (25% of the Daily Value), and a good source of calcium and potassium. It also contributes 6g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen bananas for this recipe?
It's best to use fresh bananas as frozen ones can become mushy once thawed, affecting the texture. If you only have frozen bananas, consider using them in smoothies instead, or try a different recipe that accommodates thawed fruit.
What can I do if my caramel sauce hardens?
If your caramel hardens, you can gently reheat it over low heat, adding a splash of water or additional boiled water to help dissolve the sugar. Stir continuously until you achieve a smooth consistency again.
How can I make this recipe vegan?
To make candied bananas vegan, substitute the eggs with a flaxseed mixture (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water) or use a commercial egg replacer. The rest of the ingredients can remain the same for a delicious vegan treat.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).