While this dish hardly qualifies as health food, it’s surprisingly good for you (as far as desserts are concerned). Bananas are rich in the minerals potassium and manganese while the coconut flour is rich in saturated fats like lauric acid as well as fiber and protein. This recipe is also a great way to use up less than perfect bananas without having to make banana bread for the umpteenth time.
|fried bananas|| |
- Some Bananas, Peeled (I’ve used mini bananas here.)
- A Big Gob of Coconut Oil (what is that? maybe a half cup?)
- About ¼ cup of Coconut Flour
- 2 Teaspoons Dehydrated Cane Juice
- 3 Eggs from Happy, Pastured Chickens
- Crack open your eggs and beat them thoroughly.
- Now add your dehydrated cane juice. Dehydrated cane juice is also sold under the brand names sucanat and rapadura. I can’t find rapadura through my co-op and I’m never quite sure how to pronounce sucanat. Is it soo-CAN-not? Is it suck-CAN-nat? Anyway whisk your the rich crystalline sweet stuff into the eggs and follow it up with your coconut flour.
- Now mix it all together until you have a thick, pasty mess that should be rich and golden in color from the pastured eggs and dehydrated can juice.
- Now it’s time to batter up those bananas. Roll them around in that sludge and get your fingers dirty.
- Heat your oil to prepare for frying the bananas.
- So toss all the bananas in your hot pan and watch them sizzle.
- Turn them over and brown them on the other side. Get them nice and crispy on the outside, and they’ll be nice and creamy on the inside.
- Serve them with whipped cream and enjoy. I really do mean it: ENJOY!