Banana Fritters On a Stick with Peanut Sugar + Mexican Chocolate Sauce.
Today is one of those recipes.
You know, one of those recipes that a lot of people probably already know about, but where I just did a few things differently, and now clearly I have to tell you all about them.
I am well aware that banana fritters on a stick are not a new thing, but this is the very first time I have ever made them. Which is now making me sad because oh my gosh, I already knew I loved bananas before (hello, I eat AT LEAST one a day), but fried bananas?!?! Well, that’s just a whole new ball game entirely.
And peanut sugar spiked with cinnamon?!?!? Just YES. Like times three.
Oh, and there is chocolate sauce too. Anyone who reads regularly knows I love chocolate, BUT to be completely honest (and shocked to be saying this), I am actually 100% OK with eating these fritters covered just in peanut sugar. Fried bananas covered in peanut sugar may possibly be the most delicious snack out there. No really. Please try this!!
The chocolate sauce can be added as an extra sinful addition (or use dark chocolate and feel a little better). Not really needed, but still very much-loved. You get it? You do, I know. You guys are smart.
So lets just start at the beginning. Everything starts with the peanut sugar spiked with cinnamon. I have seen a lot of flavored sugars tossed around lately, so it was only a mater of time before I made mine own. Of course mine involves peanuts. Really, could I be anymore predictable? I think not.
Ohs wells. It’s good, and as my mom says, that’s all that matters.
The sugar is the simplest thing to make. You just grind peanuts into powder. Add sugar and cinnamon and done. And the best part??? The leftover sugar! Hello morning toast!
Moving on from the sugar to the chocolate. Now like I said, you really do not NEED the chocolate sauce, but if you are feeling in need of some antioxidants in the form of chocolate, GO FOR IT. Plus, it’s Friday so we get to be extra indulgent today.
I made this sauce a little spicy just like they do down in Mexico – and since I am currently on a Mexican food craze from now until Cinco De Mayo (FYI people, prepare for some serious Mexican food in the upcoming days). I am usually not a fan of spicy chocolate, but I added just a touch of chili powder and it was the perfect kick for me. Drizzle it on a fried banana and it’s an amazing mid-day fiesta snack. DO IT.
The fritters themselves are pretty basic. I made a Mexican beer spiked batter with a little coconut milk and lime. It’s a winning combo and leaves the outside of these bananas perfectly golden and crisp.
The beer does magical things to the batter while the coconut milk and lime add great flavor.
So put it all together and have yourself a mini Friday afternoon Fiesta!
Banana Fritters with Peanut Cinnamon Sugar + Mexican Chocolate Sauce.
Course: Dessert, Snack
Cuisine: American, Mexican
Keyword: banana, cinnamon, fritters, peanut
It's a winning combo and leaves the outside of these bananas perfectly golden and crisp.
Peanut Cinnamon Sugar
- 1 cup roasted salted peanuts
- 1 1/2 cup granulated sugar
- 2 teaspoons ground cinnamon
Mexican Chocolate Sauce
- 8 ounces semi-sweet chocolate chopped (use dark or vegan chocolate for vegan version)
- 1/2 cup full-fat canned coconut milk
- 1/2 teaspoon ancho chili powder may leave out if desired
- 1/4 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1 cup flour use your favorite gluten flour if needed
- 1/3 cup rice flour can sub with regular flour
- 2 teaspoons baking powder
- 1/2 cup canned coconut milk
- 1 cup Mexican beer
- 6 firm but ripe bananas
- zest of 2 limes + more for serving optional
- canola oil for frying
- Add the peanuts and 1/2 cup sugar to a food processor or blender. Blend until finely ground and the peanut become powder like. Be careful not to blend the peanuts into peanut butter. Stir (meaning do not blend, just use a spoon) in the remaining cup of sugar and the cinnamon. Transfer to a jar. The sugar can be kept at room temperature for up to 1 week.
- Add the coconut milk to a small sauce pan and bring to a low boil. Remove from heat and stir in the chocolate until melted and smooth. Stir in the ancho chili powder, cinnamon and vanilla. To rewarm the sauce before serving, just place over low heat for about minutes. Just be careful not to burn it.
- In shallow, but wide bowl, combine the flour, rice flour and baking powder. Stir in the coconut milk and beer. If the batter seems thick, just add more beer to thin. It should be thick, but pourable.
- Heat a large pot of oil over medium heat. Stick a bamboo skewer through the middle of each banana. Dip the bananas one at a time through the batter until evenly coated, then carefully lower into the hot oil. Fry for 2-3 minutes on each side, until golden crisp. Using a slotted spoon, remove the fritters and drain on to paper towels. Repeat with the remaining bananas and then sprinkle the fritters with lime zest if desired.
- When ready to serve, dust the fritters with peanut sugar and serve with warm chocolate sauce and lime wedges.
*Inspired/adapted from Delicious Magazine April 2015 Issue.
¡Buena suerte! ¡Diviértete! (Good Luck – Have Fun!)