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Pure Cane Sorghum Fried Bananas


Rate this recipe 4.2/5 (11 Votes)
Pure Cane Sorghum Fried Bananas 1 Picture


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  • 4-5 bananas
  • 2 c Panko
  • 1/2 c flour
  • 2 tsp cinnamon
  • 1 tsp Bourbon Smoked Salt
  • 3 eggs
  • Vegetable Oil
  • 1/4-1/2 c Pure Cane Sorghum
  • Vanilla Ice Cream


Level of difficulty Average
Cost Average budget


Step 1

Cut bananas into small slices. Mix together the panko, flour, cinnamon, and salt on a large plate. In a bowl, whisk eggs. Heat oil to medium to medium-high. Drop banana slices into the eggs and then dredge them through the panko mixture. Fry the banana slices in batches of 5 or so until they are golden brown (about a minute). Drain the bananas on a paper towel. Cover the bananas in Pure Cane Sorghum, and serve them over ice cream!


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VIDEO: Salted Caramel Thumbprint Cookies

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  • 1/4 cup / 50g of softened butter
  • 1 egg (divide the yolk and white)
  • 1/4 cup / 50g of sugar
  • Pinch of sea salt
  • 1 cup / 150g of flour
  • 1 cup / 100g of chopped nuts
  • Salted caramel
  • Melted dark chocolate


  1. In a bowl, mix together the butter, egg yolk, sugar, and salt.

  2. Add the flour and mix. Roll into a ball.

  3. Chill for 30 minutes.

  4. Remove from refrigerator. Divide the dough and roll into 1-inch balls.

  5. Dip each ball in egg yolk, and then roll in chopped nuts.

  6. Place on baking sheet (lined with parchment paper), and press your thumb into the center.

  7. Bake at 340°F/170°C for 12 minutes, or until golden.

  8. Remove from oven and let cool.

  9. Pour the salted caramel into the center groove,and drizzle with dark chocolate.

  10. Enjoy!

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