FRIED BANANA WITH LAVENDER HONEY AND FIVE SPICE CHOCOLATE
Provided by Robert Irvine : Food Network
Categories dessert
Time 1h20m
Yield 8 servings
Number Of Ingredients 18
Steps:
- For the ice cream: Add 1 at a time through the feed opening of a running blender, shredded coconut, sugar, coconut milk, coconut extract, and vanilla extract. Pour into a bowl and stir in the milk and cream. Freeze in ice cream maker until desired consistency is achieved, about 20 to 25 minutes and reserve in freezer until needed.
- In a small saucepan, heat the chocolate syrup and the sachet of five-spice over low heat for 10 to 15 minutes to infuse flavors. Remove from heat and bring to room temperature.
- Heat oil in deep-fryer to 375 degrees F, or as directed in the manufacturer's instructions for similar foods.
- In a large mixing bowl, combine flour, cornstarch, and baking powder. Add seltzer water in a stream while whisking constantly. Dip the bananas in the batter to coat and add to the deep-fryer basket which has been immersed in the oil. Fry until golden brown, drain on paper towels, and sift confectioner's sugar over immediately.
- In a small bowl toss reserved shredded coconut and cocoa powder. Place banana on serving plate and drizzle chocolate sauce over. Place a nest of chocolate dusted coconut alongside and top with a scoop of ice cream and a drizzle of honey.
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Wyatt Levengood (SupremeXGucci2006)
[email protected]I'm on a paleo diet, so I made this dish with tapioca flour. It was still very good, but the tapioca flour made the dish a bit more chewy.
Zack Viau
[email protected]I'm on a keto diet, so I made this dish with coconut flour. It was still very good, but the coconut flour made the dish a bit more dry.
Rupesh Bhujel
[email protected]I'm on a low-carb diet, so I made this dish with almond flour. It was still very good, but the almond flour made the dish a bit more dense.
Khusbuddin Khan
[email protected]I'm gluten-free, so I made this dish with gluten-free flour. It was still very good, but the gluten-free flour made the dish a bit more crumbly.
Tobny smith
[email protected]I'm vegan, so I made this dish with vegan chocolate and honey. It was still very good, but the vegan chocolate was a bit more bitter than regular chocolate.
T.T Tv
[email protected]I'm allergic to bananas, so I made this dish with plantains instead. It was still very good, but the plantains were a bit more dense than bananas.
Pretty Bella
[email protected]I didn't have any lavender honey on hand, so I used regular honey instead. The dish was still very good, but I think the lavender honey would have added a more unique flavor.
Sargam Lama333
[email protected]I made this dish with dark chocolate instead of five-spice chocolate and it was still very good. I think the dark chocolate added a richer flavor to the dish.
Maryam Al Mohi
[email protected]This dish was a bit too sweet for my taste, but it was still very good. I would recommend using less honey if you don't like your dishes too sweet.
Md Ask
[email protected]I'm not usually a fan of bananas, but this dish was amazing! The combination of the sweet bananas and the spicy chocolate was perfect. I will definitely be making this again.
Loryn Pat
[email protected]This was a really easy dish to make and it turned out so well! The bananas were perfectly caramelized and the honey and chocolate sauce was divine. I will definitely be making this again.
Lachevette George
[email protected]I made this dish for a dinner party and it was a huge hit! Everyone loved the unique flavor combination. I highly recommend this recipe.
Najmo Aadan
[email protected]This dish was absolutely delicious! The combination of the sweet bananas, the floral lavender honey, and the spicy five-spice chocolate was perfect. I will definitely be making this again.