That awkward moment where you buy bananas, then forget about them for about 3-4 days and they become too ripe. I forget if I’ve mentioned this before, but I’ve very picky with my bananas. I don’t like them when they have spots on them–by then they’re too sweet. I like them when they’re perfectly yellow. That is the ideal banana. However, I’ll eat them when the edges of them are tinged green, because that’s before the tipping point of over-ripeness.
So this post is another way of using those pesky over-ripe bananas. Just like the banana chocolate chip cookies, banana cupcakes with honey frosting, or my very first post, Jamaican banana fritters.
These were super easy and super tasty, but I definitely messed up when I started scooping the batter and heated the oil. First of all, I let the oil get too hot, so the hunks of batter would fry really fast, but the batter inside wouldn’t cook. So I took the oil off the stove, let it cool off for a bit, turn the heat on medium and start over with new hunks of batter.
At first I tried eating these with a fork and knife, but something about me chipping my tooth on the fork mid-bite deterred me from using that western utensil once again. So fingers it was! Plus, this is totally finger food. Dunk, take a bite, double dip. Mythbusters debunked that whole double-dip germ thing anyway.
Ingredients:
Batter
- 1 3/4 cup flour
- 2/3 cup sugar
- 1 tsp baking powder
- 1 over-ripe banana, mashed
- 1 1/2 tsp vanilla
- 3/4 cup water
Dip
- 3 tsp sugar
- 1 banana, mashed
- 2 egg whites
Directions:
- Heat 2 inches of oil in a small pot over medium heat (approx 350F)
- In your mixing bowl, mash your banana with the vanilla. Mix in flour, sugar, baking powder and add water until you get a nice, sticky batter.
- Spoon out 2 tbsp balls of batter into the oil. Cook until it’s an nice golden brown, it’ll be nice and puffy. Remove from oil and let drain on a paper towel before eating.
- Meanwhile, using an electric beater (OR YOUR NICE SHINY KITCHEN STAND MIXER =D =D =D) and whip the ingredients for the dip until it’s tripled in volume.
- Dip, and NOM.
(Thanks Jackson for compiling these three pictures because I currently lack Photoshop)
These look so good! But do you have any suggestions for what to do with the leftover egg yolks?
I made them into my lunch today (rice with salty egg omelette), but I was looking at sites like these with suggestions:http://www.fortysomething.ca/2010/04/recipes_to_use_up_extra_egg_yo.phphttp://www.gourmetsleuth.com/Articles/Cooking-Tips–Techniques-642/left-over-egg-yolks.aspxhttp://www.bbc.co.uk/food/egg_yolk