Hawaiian Cookbook, p. 213
6 small, firm bananas
½ cup rum mixed with 2 teaspoons lemon
juice
1 egg, beaten
¾ cup flaked coconut or chopped nuts
(almonds, macadamia, walnuts)
Oil for frying
Soak whole bananas in rum and lemon juice for about 1
hour. Turn frequently. Dip bananas in egg and roll in coconut or chopped nuts.
 |
| Assembly line ready. |
Heat ½ inch of oil in skillet and fry bananas slowly until brown on all sides and tender.
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| Yeah this is when it all goes to heck. |
Drain on paper toweling and serve hot.
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| They don't look good and they don't taste good. |
My Rating: 2/5 "This doesn't work as advertised at all. The egg does nothing to keep the coconut actually on the banana during the frying process and most of it ends up floating in the oil. The banana, despite the soaking, doesn't actually pick up much rum flavor. In the end you have crusty bananas with bits of coconut clinging to them, which isn't much of a dessert."
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