5-Ingredient Breaded Deep Fried Bananas (Banana Empanada)- a quick and easy dish that can be served as a side for feijoada or grilled meats, or as a dessert topped with ice cream. These can be gluten-free, Paleo and Whole30.
I love all sorts of food. But I tend to be drawn more toward lean options, rather than deep-fried foods. My husband bought me a deep-fry machine more than 6 years ago 😉 , which I honestly have used only a very few times.
Well, today was one of them. That’s right, I made an exception for Breaded Deep Fried Bananas (known in Brazil as Banana Empanada). A very simple, quick, and delicious side dish or dessert.
WHAT IS DEEP FRIED BANANAS?
It’s a Brazilian dish made with 5 ingredients: bananas, all-purpose flour, eggs, bread crumbs, and oil. The bananas are cut in half, then breaded in flour, eggs, and bread crumbs, and finally deep fried in oil.
In Brazil, banana fritters are a side dish — although some serve it as a dessert topped with ice cream.
DISHES THAT GO WELL WITH DEEP FRIED BANANAS
You might be trying to imagine what kind of main dish banana empanada might enhance. Well, in Brazil, it can accompany various meats (pan-grilled pork chops, steak and eggs), as well as black beans. It might sound like an odd combo- except in Brazil. However, beans and bananas (salty and sweet) go very well together. Banana makes a great sub for meats though! It won’t kill you to give this combo a try. 🙂
And it is not just fried bananas- we also bread and deep-fry spears of pineapple to eat with beans. Further, we enjoy feijoada, Brazil’s national bean-based dish, with either pineapple or fresh sliced oranges.
Brazilians are not oddballs- just creative cooks. 🙂
Just as the Japanese created vegetable tempura , and Caribbeans and Hispanic Latins eat sweet plantains and tostones with this black beans and rice, and also banana fritters, Brazil likewise enjoys the delicious union of both.
DEEP FRIED BANANAS INGREDIENTS AND SUBSTITUTES
The ideal bananas to make this fried banana recipe are small and ripe, yet firm. The reason why is because small fruits tend to be sweeter. Firmness is also important to avoid a mushy texture once fried.
Slightly green bananas are a good option, too. Although less sweet than ripe bananas, they hold a firmer texture once cooked.
If substituting plantains for regular bananas, make sure the plantains are fully ripe. They come in a black peel. Don’t worry! They won’t be mushy once fried because they are naturally firmer than regular bananas.
If you are on a gluten-free diet, use GF flour and GF bread crumbs instead. For an eggless version, use milk instead of eggs. If on a Paleo or Whole30 diet, use coconut flour/almond flour intead of all-purpose flour and bread crumbs.
HOW TO MAKE DEEP FRIED BANANAS (BANANA EMPANADA)
First heat heat the oil to 350ºF (180ºC) in a deep-fry machine or heavy-bottom saucepan.
Then while oil is heating, peel the bananas, remove the stringy parts that cling to the peeled fruit, and cut crosswise in half.
Place the flour, eggs, and bread crumbs each in a separate bowl. Dredge the banana halves in flour to get an even coating. Shake to remove excess flour. Next, soak the banana halves in the beaten eggs mixed with 1 tsp water. Finally, cover the banana halves in bread crumbs.
Fry each half until lightly golden (do NOT overcrowd the pan), about 1 to 2 minutes. Remove with a slotted spoon. Place on a plate lined with a double layer of paper towels.
Serve warm as a side for beans or meats, or as a dessert topped with ice cream and/or caramel or chocolate sauce.
HOW TO STORE DEEP FRIED BANANAS
Store banana fritters leftovers in an airtight container in the fridge for up to one day. Be aware that texture will be softer after storing. Above all, do NOT freeze deep-fried bananas because the fruit will become mushy once thawed and reheated.
PIN & ENJOY!