in Dessert Recipes

Fried bananas with lemongrass and coconut cream

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Ingredients for 4 servings:

  • 8 bananas (ripe baby bananas)
  • 1 small can of coconut milk
  • 1 tsp honey
  • 1 packet of vanilla sugar
  • 1 stalk(s) lemongrass
  • Cinnamon
  • oil

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 15 minutes

To make the cream, gently heat the coconut milk, honey, and vanilla sugar, stirring constantly until reduced to about half its volume. The cream shouldn’t be too thick, as it will solidify even more as it cools. Towards the end, add 3-4 pieces of lemongrass, each about 2 cm long. The cream is then allowed to cool. To fry the baby bananas, peel them, halve them lengthwise, and fry them in a pan with neutral-tasting oil (e.g., sunflower or soybean oil) for 1-2 minutes on each side until soft. Lightly pat the baby bananas dry with a kitchen towel, place them on a plate, and then serve with the lemongrass and coconut cream. Finally, sprinkle with some freshly ground cinnamon.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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