Fried Banana Recipe

Hollow and Stuff

Lightly slice a lengthwise slit along the inner curve of each banana without cutting all the way through (like a hot-dog bun). Gently pry open the slit and remove a small portion of banana flesh (about 1 tablespoon) to create a cavity. Insert two truffle pieces (or one large ganache ball) into each banana cavity so the chocolate sits snugly inside. Press the banana closed gently to keep the filling contained.

If bananas are very ripe and soft, chill them for 10 minutes before stuffing to make handling easier.

Dry Mix

In a medium bowl, whisk together the all-purpose flour, cornstarch, granulated sugar, baking powder, and fine salt until evenly combined.

Wet Mix

If using, beat the egg lightly in a small bowl. Add the ice-cold sparkling water to the egg (or directly to the dry mix if skipping the egg). Stir gently to combine; do not overmix — a few small lumps are fine. The batter should be the consistency of heavy cream. If you want extra crunch, spread the panko on a plate (see next step).

Batter Temperature

Keep the batter cold (place bowl over an ice bath briefly) — cold batter hitting hot oil yields a lighter, crispier crust.

Heat oil in a medium pot or deep skillet until it reaches 350°F (175°C). If you don't have a thermometer, heat oil until a small drop of batter sizzles and rises immediately.

Working one at a time, using tongs, dip each stuffed banana into the batter to fully coat. If using panko, roll the battered banana in panko now to adhere a crunchy layer. Hold briefly to let excess drip back into the bowl.

Place coated bananas on a plate while you finish coating the rest; do not stack them to avoid sticking.

Carefully lower 1–2 coated bananas into the hot oil (do not overcrowd). Fry until golden brown and crisp, about 2.5–3.5 minutes, turning gently halfway through to brown evenly.

Use a slotted spoon or tongs to transfer fried bananas to a wire rack set over a baking sheet to drain excess oil. Sprinkle lightly with fine sea salt while still warm to enhance flavor.

Repeat with remaining bananas. Keep finished pieces warm in a 200°F (95°C) oven if making in batches.

Make Chocolate Sauce

Place the chopped dark chocolate and butter (if using) in a heatproof bowl. Microwave in 15–20 second bursts, stirring between bursts, until just melted and smooth. Alternatively, melt gently over a double boiler. Stir in 1 teaspoon of agave syrup into the chocolate if you want slightly sweeter drizzle (optional).

Arrange fried bananas on serving plates. Drizzle agave syrup over each banana (about 1 teaspoon per banana) using a spoon or squeeze bottle. Then, using a fork or small spoon, drizzle the melted dark chocolate over the bananas in a decorative pattern.

If the chocolate begins to thicken, warm briefly (5–10 seconds) to loosen before continuing.

Dust lightly with powdered sugar and garnish with mint leaves if desired. Serve immediately so the truffle interior remains molten.