Pisang Goreng
Yield
4 servingsPrep
30 minCook
15 minReady
45 minTrans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
all-purpose flour
|
|
| 1 | cup |
water
|
|
| 1 | teaspoon |
baking powder
|
|
| 1 | each |
eggs
beaten |
|
| 1 | x |
salt
pinch |
*
|
| 4 | each |
bananas
ripe peeled halved |
|
| ½ | cup |
cream
10% |
|
| 1 | cup |
brown sugar
|
*
|
| 1 | tablespoon |
butter
|
|
| 2 | tablespoons |
dark rum
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
all-purpose flour
|
|
| 237 | ml |
water
|
|
| 5 | ml |
baking powder
|
|
| 1 | each |
eggs
beaten |
|
| 1 | x |
salt
pinch |
*
|
| 4 | each |
bananas
ripe peeled halved |
|
| 118 | ml |
cream
10% |
|
| 237 | ml |
brown sugar
|
*
|
| 15 | ml |
butter
|
|
| 3E+1 | ml |
dark rum
|
Directions
Mix the flour, water, baking powder, egg and salt and let sit for about 20 minutes. This is your batter.
Dip the banana halves in the batter and deep fry in vegetable oil at 325℉ (160℃) for about 5 minutes or until the batter is golden brown.
Remove the bananas from the oil and allow to drain.
Meanwhile mix the cream, brown sugar and butter together in a sauce pan and cook over medium heat until the sugar has dissolved.
Add the rum and be sure the sauce doesn't boil.
Place some vanilla ice cream on a plate.
Place a banana over the ice cream and pour a generous amount of rum sauce over the dessert.
Serve while the banana is still hot.
