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Total Time
1 Hour
Yield
Serves 6 to 8
Photo: Thomas J. Story Styling: Joni Noe

How to Make It

Step 1

Whisk 2/3 cup all-purpose flour, the coconut flour, sugar, salt, and baking powder in a bowl. Slowly whisk in 2 cups water until smooth. Batter should look like thick pancake batter; if it's too thick, whisk in water, 1 to 2 tbsp. at a time. Let rest at least 20 minutes and up to

Step 2

Meanwhile, pour oil into a large pot to come 3 in. up sides. Insert a deep-fry thermometer and heat to 350° over medium-high heat (15 to 20 minutes).

Step 3

Slice baby or red bananas in half lengthwise. If using regular bananas, slice in half crosswise, on the diagonal. Put remaining 2/3 cup all-purpose flour in a bowl and dip bananas to coat thinly. Set a cooling rack on a baking sheet.

Step 4

Dredge a few banana pieces in batter and carefully drop into oil. Boost heat to maintain an even 350°. Fry bananas until deep golden brown, 7 to 10 minutes; then lift with a slotted spoon to rack. Scoop out and discard bits of fried batter in oil. Repeat with remaining bananas and batter, returning oil to 350° between batches.

Step 5

Put 2 to 3 banana pieces in each bowl. Top with a scoop of ice cream and a sprinkle of toasted sesame seeds.

Chef's Notes

*Find coconut flour in the health-food aisle of well-stocked grocery stores.

Make ahead: Through step 4, up to 1 day, chilled (reheat in a 350° oven, 15 minutes).

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