Best 6 Ivory Coast Fried Bananas Recipes

CLASSIC BANANAS FOSTER

Steps:

• Peel the bananas and slice them about 1 inch thick on a long bias. Heat the sugar, butter and cinnamon together in a medium skillet over medium heat until bubbling. Add the bananas and stir gently to coat. Add the rum and carefully ignite the alcohol with a stick lighter. Step back and let the alcohol burn off. Continue to cook, stirring gently, until the sauce has thickened a little bit and the bananas are slightly softened, 1 to 2 minutes. Divide the bananas and sauce between 2 small bowls. Top with ice cream and serve immediately.

FRIED SWEET BANANAS

Steps:

• Cut each banana half into 3 or 4 pieces.
• Mix sugar and cinnamon together in a shallow bowl.
• Melt butter in a skillet over medium-low heat; add banana slices and cook until golden brown, 5 to 10 minutes. Transfer banana slices to a paper towel-lined plate. Coat banana slices, 1 at a time, with cinnamon-sugar.

FRIED BANANA SPLIT

Steps:

• For the chocolate sauce: Combine the chocolate and 1/4 cup water in a heavy small saucepan. Stir over medium-low heat until the sauce is melted and smooth. Remove from the heat. Stir in small pinch cayenne pepper. Set aside.
• For the bananas: Place the brown sugar in a pie dish or on a plate. Toss the bananas in the brown sugar until nicely coated. Melt the butter in a heavy large skillet over medium-high heat until the butter becomes golden brown. Add the bananas to the hot pan cut-side down. Turn the bananas over as soon as they are golden brown and the sugar forms a crunchy coat on the bananas, about 30 seconds per side (do not allow bananas to become soft and mushy). Divide the bananas between 2 shallow bowls or plates. Spoon the chocolate sauce over the bananas. Sprinkle with the toasted almonds, and serve immediately.
• Cook's Notes: To toast the almonds, arrange them in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven for 6 to 8 minutes until lightly toasted. Cool completely before using.
• An alternate way to melt the chocolate is to combine the chocolate and water in a small metal bowl over a small saucepan of simmering water, and stir the chocolate mixture until melted and smooth. Remove the bowl from over the water and set aside.

IVORY COAST FRIED BANANAS

Steps:

• Peel bananas and cut each in half. Cut each piece into four pieces - lengthwise, giving you a total of 32 french fry-sized pieces.
• Place banana pieces in a large shalow bowl and drizzle with lemon juice to prevent browning. Let set for 5 minutes.
• Heat peanut oil (about 1/2 inch deep) in a heavy skillet at medium-high heat.
• Place crushed corn flakes in a seperate large shallow bowl or on a baking pan. Roll each banana piece in corn flakes until well covered.
• Fry banana pieces in skillet until golden brown on each side.
• Spinkle with either pepper or a 50/50 mix of cinnamon/sugar. depending whether you'd like them sweet or savory.

FRIED BANANAS (CAPE VERDE ISLANDS)

Steps:

• Heat oil in a dutch oven or deep fryer to 375°F.
• Mix the corn flour and sugar together in a bowl.
• Add the butter, egg, salt, rum and milk, stirring constantly until you have a thick batter.
• Peel the bananas, cut them into quarters, and sprinkle them with a mixture of cinnamon and sugar.
• Roll the banana quarters in the batter and dip them into the hot oil a few at a time.
• Fry them for 2 to 3 minutes on each side, turning once until they are golden brown.
• Drain on absorbent paper and dust with the cinnamon sugar.
• Serve warm.

VIRGIN ISLANDS STYLE BANANA FRITTERS

Steps:

• Heat large skillet and fill with about 1/2 cup of oil.
• Mix all ingredients up to cinnamon with a wire wisk.
• Mix until batter is almost a pancake batter-lik consistency. Make sure batter isn't too thick, if it is add a little bit of water, it definitely won't hurt the flavor.
• Spoon out batter into the skillet as if you are making small pancakes. Try to spread the mix out so that it isn't too thick while frying.
• Note: If the batter is too thick it will fall apart when you try to flip it.**.
• Brown the fritters until they are a golden brown, you don't want them to be too light, but you don't want them to be extremely dark either.
• Watch the edges of the fritters; the edges should turn brown when ready top be flipped.
• When done frying, drain as much of the excess oil off and then transfer to a bowl lined with paper towel.