Fried bananas have taken many forms in the dessert world, but I have to say—this is my new favorite! Inspired by fried state-fair treats, these have the added decadence of chocolate and peanut butter.
8 popsicle sticks
10 oz dark chocolate, chopped and melted in a double boiler
2 bananas, peeled and cut width-wise into 8 pieces
1–1/2 cups dry-roasted peanuts, chopped and divided
1 cup flour
2 tsp sugar
2 tsp baking powder
1 tsp ground cinnamon
1 cup milk
1/2 cup peanut butter
Oil, for frying
Line a baking sheet with parchment paper.
Dip a popsicle stick into the melted chocolate. You want to have about a half-inch of chocolate on the tip. Stick the chocolate-covered end into the bottom of a banana piece, about halfway in. Place the banana on the baking sheet and repeat with the remaining pieces. When complete, place the baking sheet in the freezer for about 15 minutes. Keep the remaining chocolate warm.
Place 1 cup of the chopped peanuts on a shallow plate. Remove the bananas from the freezer, and one at a time, use a spoon to cover each piece with chocolate. Remove any excess on the edge of the spoon. Dip and roll each banana into 1 cup of the peanuts and then place them back on the baking sheet. Reserve the leftover chocolate. Place the baking sheet into the freezer for 30 minutes.
Heat deep fryer to 375°F. About 20 minutes into the banana freezing time, prepare the batter by combining the flour, sugar, baking powder, and cinnamon in a medium-size bowl. In a large bowl, whisk together the egg, milk, and peanut butter. Whisk the dry ingredients into the wet ingredients until smooth. Fold in the remaining chopped peanuts.
Remove the bananas from freezer. One at a time, dip each banana into the batter being sure to cover the entire banana up to the popsicle stick. Let the excess batter drip off. Carefully submerge the banana into the hot oil and hold onto the end of the popsicle stick for about 6–8 seconds. Release and let it continue to fry, turning it with a pair of tongs until evenly dark golden brown.
Remove the banana from the oil and drain it on paper towels. Repeat with the remaining bananas.
Serve immediately with the leftover chocolate for dipping.
This recipe is prepared using the Technique® Nonstick 17" X 11" Trivetless Cookie Pan (K35828).
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