Banana times two

It was festival time in Bern so please excuse the delay in posting new recipes!

I have realised that it has been a while since I have posted any dessert recipe. In order to make up for the long silence and the absence of any sweets, here come two recipes (Asian of course) with banana – both equally healthy... ;-) Enjoy!

 

Fried bananas

Ingredients (6 baby bananas):

50g flour

5 tbsp. coconut flakes

3 tbsp. sugar

2 tbsp. corn starch (Maizena for example)

2 tbsp. sesame seeds

¼ tsp. baking powder

2 pinches of salt

100 ml water

6 baby bananas (or 3 normal ones)

Oil (for frying)

Preparation:

Mix the flour, sugar, corn starch, sesame

seeds, coconut flakes, baking powder and salt in a bowl. Add the water and mix well. Cover the bowl and let the mix rest for 30 minutes at room temperature. Cut the baby bananas in half (in the length; if using normal bananas, cut them in half in width as well). Add about 3 cm oil into a frying pan and heat. Turn the bananas in the marinade and bake (i.e. fry) until golden (about 2 minutes per side). Put the bananas on paper towel to dry, but serve warm.

Milky bananas

 

Ingredients (8 baby bananas):

8 ripe baby bananas

150g sugar

200 ml coconut milk

1½ tsp. salt

1 L + 100ml water

Preparation:

In a glass bowl, mix the water with 1 tsp. of salt. Peal the bananas and put them in the water for about 5 minutes. In the meantime, heat 100ml of water in a saucepan. Add the sugar and simmer (at lower heat) for 2 to 3 minutes, stirring occasionally until the sugar has dissolved in the water. Take the bananas out of the salty water and put them in the sugary one. Cook the bananas at low heat for 15 minutes, turning them carefully (once is enough). The baby bananas will turn yellow (other bananas turn light brown). Mix the coconut milk with ½ tsp. salt in another saucepan and bring to the boil. Simmer for 10 minutes, stirring continuously. To serve, place the bananas into little bowls (with the sugared water) and add the warm coconut milk.