Bananes Au Four Croustillantes
Bananas and plantains are popular ingredients in Gabon, where they are used in a variety of recipes, particularly sweets. Baked banana is a popular dessert in Gabon, and it may be found on practically every occasion or in everyday life. It can be found in other places of the world where bananas are abundant. This is true for the Caribbean and South Asia. Furthermore, no one knows the precise origin of this widely consumed food.
The crunchy side of breadcrumbs meets the soft side of baked bananas in oven-baked bananas. The addition of orange juice to the egg yolk balances the sweetness of the caramelized bananas. Furthermore, this is a basic and straightforward dish. As a result, they make an excellent snack at any time of day. Make sure the breadcrumb-coated bananas are completely submerged in the heated oil. If the oil is not hot enough, the breadcrumbs may come apart in the pan as soon as the bananas are dipped. The bananas would then absorb too much oil, making the dish difficult to digest.
Ingredients
- ½ cup vegetable oil, 3½ oz fresh breadcrumbs, 4 bananas, 1 egg, 2 tablespoons freshly squeezed orange juice, 4 tablespoons soft brown sugar, 4 tablespoons sour cream
Instructions
- Preheat oven to 325°F (170°C).
- Pour the oil into a skillet over a medium-high heat.
- Place the breadcrumbs into a shallow dish.
- Peel each banana, cut in half widthways, then in half again, lengthways.
- Beat the egg together with the orange juice in a medium-sized bowl.
- Dip each banana quarter into this mixture, and then roll in the breadcrumbs.
- Fry for 2 minutes or so on each side, until the breadcrumbs have become golden.
- Remove from the oil, and drain on some paper towels.
- Transfer the fried bananas to a baking sheet, and bake in the oven for 5 minutes.
- Remove from the oven, sprinkle with the brown sugar.
- Serve immediately with sour cream.
