Fried Banana and Coconut Ice Cream

My friend was telling me last night how she made fried bananas, I was sooo jealous. This is a recipe she's been using for years, and she very kindly passed this on to me. It's been pretty unforgivingly hot lately now that it's summer. I wanted a way to eat fried banana, and somehow stay cool. I have been wanting to eat coconut ice cream for a while, so I figured I would just throw both things together, especially since they compliment each other so well. I actually really, really love this fried banana recipe. I failed so much horribly before trying to make this using a different recipe. I found this recipe super easy, and noob oil/fryer friendly. I purposely chose a really simple ice cream recipe that does not require eggs so I can whip together these two things together quickly. The ice cream recipe is practically just, pour everything into a bowl and mixing, then throwing it in an ice cream maker.

Fried Banana and Coconut Ice Cream Video Tutorial:

Coconut Ice Cream Recipe

  • 1 can of coconut cream (refrigerated for four hours or overnight)
  • 1 cup granulated sugar
  • 1 cup milk
  • 1 cup heavy cream
  • 1 cup coconut flakes
  • 2 tsp vanilla

  1. In a bowl combine together all the ingredients. Pour into a ice cream maker, and turn it on letting it mix for 25-30 minutes. Place in a one pound bread pan or in a bowl you won't mind throwing in the freezer, wrap, freeze until firm/ice cream-firm-ish.

If using a Cuisinart ICE21, do not pour the whole thing in and leave out around 1/2 cups roughly. If you add the entire thing it may be a tad too much.

Fried Banana

  • 1 cup self rising flour
  • 1/4 cup rice flour
  • 2 tbsp sugar
  • 1 tsp salt
  • 1/2 cup coconut flakes
  • 1 tbsp sesame seeds
  • 1 of water cup (pouring it little at a time until its thick but thin enough to coat banana slices.)
  • 8 baby bananas (asian ones) or 4 regular sized bananas
  • 4 cups oil

  1. Sift together rice flour, rising flour, sugar, salt in a bowl and mix. Add in coconut flakes, sesame seeds, whisk.
  2. Slowly add in water until its thick enough to coat bananas, but not too thick that it would break them I would describe this as slightly thick pancake batter.
  3. Let it stand for 20 minutes.
  4. Heat oil to 325F, should take about 4 minutes
  5. Cut bananas in half long way, then in half again, making banana stick
  6. Roll banana into the batter one by one, be gently enough to not break the bananas, place aside on a tray until you've coated all the bananas. This process will get messy.
  7. Careful cook 4 bananas at a time in the oil for 4-5 minutes, or until its a deep golden color.
  8. Place cooked fried bananas onto a plate lined with a napkin to absorb its moisture


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