Pure Cane Sorghum Fried Bananas
1 Picture
Ingredients
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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
Details
Level of difficulty Average
Cost Average budget
Preparation
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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Chef Tips and Tricks
These salted caramel thumbprint cookies are easy to make and super delicious!
INGREDIENTS:
- 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
METHOD:
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In a bowl, mix together the butter, egg yolk, sugar, and salt.
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Add the flour and mix. Roll into a ball.
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Chill for 30 minutes.
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Remove from refrigerator. Divide the dough and roll into 1-inch balls.
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Dip each ball in egg yolk, and then roll in chopped nuts.
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Place on baking sheet (lined with parchment paper), and press your thumb into the center.
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Bake at 340°F/170°C for 12 minutes, or until golden.
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Remove from oven and let cool.
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Pour the salted caramel into the center groove,and drizzle with dark chocolate.
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Enjoy!
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