Aunt Ching's Fried Bananas with Cake Flour – Version 2
This version of fried bananas recipe is from Aunt Ching. She discovered using cake flour as an interesting alternative to the basic mixed flours. I must say they were surprisingly good. The cake flour gave a well-covered, fluffy, crispy skin to the deep-fried bananas. However, the bananas must be eaten immediately as it tends to harden when cold.
An easier alternative to the Version 1 recipe, this recipe is extremely quick to prepare. For best results, use ripe, but not soft bananas.
Fried Banana Recipe with Cake Flour
Servings: 10 halved deep-fried bananas
Preparation time: 5 minutes
Cook time: 10 minutes
For a beautiful yellow colour, add ¼ teaspoon of tumeric powder to the batter.
5 medium-sized ripe bananas, halved
1¼ cups all-purpose flour
1 teaspoon baking powder
Pinch of salt
1/2 cup water, or just enough
Oil for deep frying
1. Combine cake flour, baking powder and salt in a mixing bowl.
2. Add in egg and water and combine into batter.
3. Heat oil in pan or wok over medium flame.
4. Coat bananas in batter, and deep-fry in hot oil for 3-4 minutes, or until bananas are golden brown.
5. Drain on paper towels.
More Banana Fritters & Banana Chips Recipes
Crunchy, Deep Fried Bananas -Version 1
Easy Glazed Bananas
Old-Fashioned Banana Fritters
Savoury Banana Chips
Sweet Banana Chips Delight
Deep Fried Banana Popiah
If you like to try another version of fried bananas, click here.
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