Curry Crusted Bananas
Indulge in a bold fusion of sweet and savory flavors with these Curry Crusted Bananas—a unique recipe that transforms ripe bananas into crispy, golden bites of culinary magic! Coated with a flavorful blend of curry powder, paprika, and black pepper, then rolled in shredded coconut for a crunchy finish, these banana pieces are fried to perfection for a tantalizing texture contrast. Quick and easy to prepare in just 25 minutes, this recipe is perfect as an appetizer, snack, or even a surprising dessert. Pair these crispy delights with a drizzle of honey for a touch of sweetness or a cooling yogurt dip for a savory twist. Whether you're hosting a party or looking to spice up your snack game, Curry Crusted Bananas offer an unforgettable flavor adventure!
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Recipe Information
Ingredients
- 4 pieces ripe bananas
- 0.5 cups all-purpose flour
- 2 teaspoons curry powder
- 0.5 teaspoons paprika
- 0.25 teaspoons salt
- 0.25 teaspoons black pepper
- 0.5 cups unsweetened shredded coconut
- 1 large egg
- 2 tablespoons milk
- 0.25 cups vegetable oil
Instructions
Peel the bananas and slice each one in half lengthwise, then cut each half into thirds to create six pieces per banana.
In a shallow dish, combine the flour, curry powder, paprika, salt, and black pepper. Mix well to distribute the spices evenly.
In a separate bowl, whisk the egg and milk together to create an egg wash.
Place the shredded coconut in another shallow dish to create a coating station.
Dip each banana piece into the flour mixture, ensuring all sides are evenly coated. Shake off excess flour.
Next, dip the floured banana piece into the egg wash, letting any excess drip off.
Finally, roll the banana piece in the shredded coconut, pressing slightly to help the coconut adhere. Repeat this process with all banana pieces.
Heat the vegetable oil in a large skillet over medium heat. Test the oil by dropping in a piece of coconut—if it sizzles, the oil is ready.
Carefully place the coated banana pieces in the hot oil without crowding the pan. Fry in batches if necessary.
Cook for 2-3 minutes on each side, or until the coconut crust is golden brown and crispy.
Remove the bananas from the oil with a slotted spoon and transfer them to a plate lined with paper towels to drain any excess oil.
Serve warm as an appetizer, snack, or dessert. These pair beautifully with a drizzle of honey or a cooling yogurt dip.
Nutrition Facts
Calories |
1483 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.7 g | 115% | |
| Saturated Fat | 34.4 g | 172% | |
| Polyunsaturated Fat | 35.6 g | ||
| Cholesterol | 222 mg | 74% | |
| Sodium | 2095 mg | 91% | |
| Total Carbohydrate | 167.2 g | 61% | |
| Dietary Fiber | 22.1 g | 79% | |
| Total Sugars | 62.4 g | ||
| Protein | 22.2 g | 44% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 110 mg | 8% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 2143 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
