Batter Fried Bananas with Maple Rum Sauce
I usually have an amazing story about how I come up with my recipes. “It was inspiration that hit me one day and as a result a fabulous recipe was born.” I don’t really have such a story for my Batter Fried Bananas with Maple Rum Sauce.
How I think I came up with the recipe for Batter Fried Bananas with Maple Rum Sauce
If I’m not mistaken the discussion about Batter Fried Bananas started on Rosh Hashanah when a lot of the family was here and we were talking recipes (again).
We may have been talking about fried plantains and then fried bananas. I really couldn’t tell you for certain.
Then of course, I said “Well, Ok…I’ll try to make those for Sukkot and see how they turn out”.
At least I think that’s how it went.
The Making of Batter Fried Bananas with Maple Rum Sauce
On Sukkot we had one of my favorite families come for lunch (Bari!!!!), and it was a party! Primarily, because we’re all so tired, it brings out that side of us.
It’s always fun when they come.
I decided to make something completely different for dessert in honor of our guests. If you’re going to make a little extra effort, it’s nice to know it’s going to be appreciated.
The process of Batter Fried Bananas with Maple Rum Sauce
The recipe started with, of course, perfectly ripe, yet firm bananas. I cut them into quarters, and the smaller ones in to thirds.
Frying the Batter Fried Bananas
Using the tried and true “batter” recipe of starch/flour then egg, I fried the bananas in the batter until golden brown. I even added a little nutmeg to the egg for a little depth of flavor.
They were a thing of beauty.
And now for the Maple Rum Sauce
Of course I had vanilla ice cream to serve with the hot bananas.
(Are you drooling yet?)
And then I needed a sauce.
I wanted something sweet, with a rich warm flavor.
Rum doesn’t flame
There was some pure maple syrup in my pantry. I think there may have been another guest who could only have maple syrup, no other sweetener. So maple syrup was the perfect base for a sauce.
Then there needed to be alcohol.
I wanted to set it on fire.
What a spectacular spectacle that would make. A statement of pure glory.
It’s a known fact that I’m a little bit of a pyromaniac. True story.
The alcohol needed to go with the banana/maple/vanilla ice cream flavors. However, I couldn’t just pour a couple cups of vodka in there and call it a day.
I decided to use dark rum.
I tried to light it on fire.
It didn’t work.
So I Googled why it didn’t flame after Chag.
According to firefighterinsider.com:
Most rum is 80 proof (40% alcohol by volume) and can catch fire in some situations, but is not very flammable. It may light, but the high water content will usually extinguish itself.
The finished Batter Fried Bananas with Maple Rum Sauce were glorious
I served the Batter Fried Bananas with Maple Rum Sauce on a single platter with the ice cream scoops on the edges, covered with the sauce.
Everyone basically inhaled it.
It was that good.
And thus ends the non-tale of the Batter Fried Bananas with Maple Rum Sauce.
Here’s the Recipe for Batter Fried Bananas with Maple Rum Sauce
I don’t have a lot of advice for this recipe except for the fact that you must fry the bananas in hot oil. No air fryers or oven baking for these guys.
If you’re in, you’re all in.
It’s worth it.Print
Batter Fried Bananas with Maple Rum Syrup is a warm, flavorful, fruity dessert. The hint of nutmeg in the batter, pure maple syrup and rich rum make this the perfect elevated dessert.
For the Bananas
- 1 cup corn starch
- 6 large eggs (or equivalent liquid/plant based), beaten
- 1/2 teaspoon freshly grated nutmeg
- 6–7 large bananas, peeled, strands removed and cut into four
- (peanut) oil for frying
For the Maple Rum Sauce
- 1 cup pure maple syrup
- 1/4 cup dark rum
- Vanilla ice cream, dairy free, optional
For the Bananas
- Line a large baking sheet with foil. Set aside.
- Place the corn starch in a casserole dish or other dish suitable for dipping. Set aside.
- Whisk the nutmeg into the eggs. Set aside.
- Pour the oil around 3-inches high in a medium saucepan. Heat the oil over medium/high heat. Using a candy thermometer to test the temperature, bring the oil to 350°F.
- Roll a banana piece in the starch, then coat in the egg. Allow a little of the excess egg to drip back into the bowl, then immediately place the coated banana in the hot oil.
- Fry the banana until golden brown. Using a slotted spoon, transfer the Batter Fried Banana to the prepared baking sheet.
- Repeat with the remaining banana sections.
For the Maple Rum Sauce
- In a medium bowl or 2 cup measuring cup, whisk together the maple syrup and the rum.
- Serve the Batter Fried Bananas on a large platter topped with vanilla ice cream. Pour the Maple Rum Syrup over the Batter Fried Bananas and ice cream.
- Alternatively, serve individual portions of Batter Fried Bananas with Maple Rum Syrup topped with vanilla ice cream.
- Serve immediately.
Do not try to make Batter Fried Bananas in the air fryer or oven. It just wont work.
Depending upon the size of your bananas, you may be able to make 7-8 bananas instead of 6.
You can actually make these bananas a day in advance. I promise they will not be nearly as good as fresh, but if you heat them uncovered in the oven at 350°F for around 15 minutes until they’re hot they will be very good – not perfect, but good.
This recipe makes a cup and a quarter of sauce. It’s a lot. I like a lot of sauce. You can reduce the recipe to 1/2 cup pure maple syrup and 2 tablespoons rum if you like.
To make this recipe Kosher for Passover simply substitute potato starch for the corn starch.
- Serving Size:
- Calories: 358
- Sugar: 30.5 g
- Sodium: 77.3 mg
- Fat: 7.6 g
- Saturated Fat: 2.1 g
- Carbohydrates: 64.5 g
- Fiber: 3.3 g
- Protein: 7.6 g
- Cholesterol: 186 mg
Keywords: Fried Bananas, Gluten Free, Gluten Free Recipe, Maple Syrup, Rum, Kosher, Chanukah, Fried, Hanukkah, Pareve, Dairy Free, Meat Free
Fried Chanukah Latkes – great all year round too!
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