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
- 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.
- 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
- Sift together rice flour, rising flour, sugar, salt in a bowl and mix. Add in coconut flakes, sesame seeds, whisk.
- 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.
- Let it stand for 20 minutes.
- Heat oil to 325F, should take about 4 minutes
- Cut bananas in half long way, then in half again, making banana stick
- 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.
- Careful cook 4 bananas at a time in the oil for 4-5 minutes, or until its a deep golden color.
- Place cooked fried bananas onto a plate lined with a napkin to absorb its moisture