Crispy Bananas with Vanilla Ice-Cream and Chocolate or Caramel Sauce

Total time 30 mins
5 mins preparation time
25 mins cooking time

Ingredients

4 portion(s)
4 
bananas
9 tbsp
flour
0.25 tsp
ground cinnamon
2 
eggs
Vegetable oil for deep frying
Mint leaves as a garnish

For the chocolate sauce

100 g
dark or milk chocolate
125 g
cream

Or for the caramel sauce

100 g
sugar
40 g
butter
60 g
cream

Also

4 
scoops of vanilla ice-cream
Nutritional facts (per portion): 2807 kJ  /  669 kcal
38.6 g Fat
63.4 g Carbohydrates

Preparation

Step 1

Peel the bananas. Slice them lengthways first and then in half. Combine the flour and cinnamon and put the mixture into a soup plate. Whisk the eggs and pour the mixture into a soup plate. Also place the Panko bread crumbs into a soup plate.

Step 2

Dip the bananas into the flour and cinnamon first, then into the whisked egg and finally into the Panko bread crumbs.

Step 3

Heat the oil and fry the coated banana pieces until golden brown. Remove from the oil and drain on kitchen roll. Wash the mint and pat dry.

Step 4

To make the chocolate sauce, break the chocolate into pieces and melt over a bain-marie. Add the cream and soy sauce and continue heating. Or: To make the caramel sauce melt the sugar in a pan and continue cooking until it is golden brown, stirring regularly. Add the butter and continue stirring until it has dissolved. Then add the cream and soy sauce, stirring well until the sauce has a smooth consistency.

Step 5

Serve the crispy bananas on plates with chocolate or caramel sauce and a mint or fresh berries garnish.

Tip

You can use Kikkoman Naturally Brewed Sweet Soy Sauce instead of Kikkoman Naturally Brewed Soy Sauce.

Recipe-ID: 846

Recipe as PDF

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Peel the bananas. Slice them lengthways first and then in half. Combine the flour and cinnamon and put the mixture into a soup plate. Whisk the eggs and pour the mixture into a soup plate. Also place the Panko bread crumbs into a soup plate.

Dip the bananas into the flour and cinnamon first, then into the whisked egg and finally into the Panko bread crumbs.

Heat the oil and fry the coated banana pieces until golden brown. Remove from the oil and drain on kitchen roll. Wash the mint and pat dry.

To make the chocolate sauce, break the chocolate into pieces and melt over a bain-marie. Add the cream and soy sauce and continue heating. Or: To make the caramel sauce melt the sugar in a pan and continue cooking until it is golden brown, stirring regularly. Add the butter and continue stirring until it has dissolved. Then add the cream and soy sauce, stirring well until the sauce has a smooth consistency.

Serve the crispy bananas on plates with chocolate or caramel sauce and a mint or fresh berries garnish.

Let us know what you think

Thank you for your feedback!

Click on the number of stars you want to give: the more the better!

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