Caramelized Bananas
2 servings
20 minutes
Caramelized bananas are a refined dessert of Chinese cuisine that combines the softness of the fruit with a crispy caramel crust. The origins of this dish trace back to the traditions of Eastern gastronomy, where the caramelization of fruits is an art form. The sweet aroma of caramel enriched with sesame notes perfectly complements the delicate texture of bananas. During preparation, the fruit is dipped in airy batter, fried to a golden crust, and then immersed in hot caramel that forms a delicious crispy shell upon cooling. The dish can be served with chocolate or cranberry sauce, adding a special flavor nuance. This dessert not only delights sweet tooths but also transforms ordinary fruits into a true culinary masterpiece.
1
For the batter, mix the juice with the yolk, add flour and baking powder, and stir well. Gently fold in the whipped egg white.
- Orange juice: 50 ml
- Chicken egg: 1 piece
- Wheat flour: 100 g
- Baking powder (raising agent): 3 g
2
Lightly toast the sesame.
- Sesame seeds: 1 teaspoon
3
Cut the peeled bananas into pieces 1.5–2 cm long, dip in batter, and fry in a large amount of vegetable oil. Remove the bananas and let excess fat drain.
- Bananas: 2 pieces
- Vegetable oil: 50 ml
4
Caramelize sugar in a pan with butter, add sesame seeds. Place bananas in the caramel mixture, mix well to coat the bananas evenly. Then, carefully pick out the bananas one by one with a fork or silicone spatula, dip them in ice water, and immediately place them on a plate.
- Sugar: 2 teaspoons
- Vegetable oil: 50 ml
- Sesame seeds: 1 teaspoon
5
Serve with sauce when presenting.
- Chocolate sauce: 10 ml
- Cranberry sauce: 5 ml
