Crispy Bananas with Vanilla Ice-Cream and Chocolate or Caramel Sauce
For the chocolate sauce
Or for the caramel sauce
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.
You can use Kikkoman Naturally Brewed Sweet Soy Sauce instead of Kikkoman Naturally Brewed Soy Sauce.
Recipe as PDF
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