Fried banana butter pecan ice cream is probably the fastest and most rewarding recipe I know.
I had an interesting thought recently that left me kind of wondering. Why don’t you see more fried fruits in deserts? I’m a huge texture person, so when I was contemplating this I wanted a lot of different textural contrast in the dish. And then the fried banana butter pecan ice cream was born. Crispy, crackling, caramelization on the outside of the banana with the soft warm middle. The firm ice cream, broken up with bits of pecans. Your spoon literally punches through four walls of tasty. I chose butter pecan for it’s flavor profile, and I’m glad I did. These two couldn’t marry any better. I’m not the food police, though. Go with the flavor your gut tells you.
This recipe is so simple, but direct and honest in it’s flavor. The banana is a bit of a trick. Slicing it thin like I did is fine, but that depends on the firmness of your banana. It can bend under its own weight before the sugar finishes solidifying after frying. It might be better to slice it in half, then in half again, lengthwise. I had plenty of bananas and hungry mouths, so I made a few of these. I only fried the one side and it was easier to cool and didn’t buckle under its own weight. I kind of preferred it that way, but I posted the images from the thin sliced method. I leave it to your judgement! Experiment! It’ll be fun.
Fried Banana Butter Pecan Ice Cream
Prep Time: 1 min | Cook Time: 2-4 mins | Total Time: 4-7 mins
Butter Pecan Ice Cream
2 Tbsp Sugar
Place enough vegetable oil in a frying pan to just barely coat the bottom. Preheat on medium-high heat.
Take the sugar and spread it evenly on a small plate.
Slice your bananas and place the sliced sides down into the sugar to coat them.
Once coated, place your bananas in the frying pan. Fry for 1 to 2 minutes on each side, so the banana is nice and dark brown, but not burnt (unless you like that).
Remove the bananas and place them on a plate to cool and harden for 2 to 3 minutes. Be careful not to let them touch, they will stick together. Let them cool until nice, rigid, and crispy.
Scoop out your ice cream, add the bananas, and serve.
March 18th, 2016|Comments Off on Cherry Tomato Balsamic Salmon
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