Banana Katsu Recipe

Prepare the miso caramel first, so it has time to cool. In a small, heavy-bottomed saucepan set over medium heat, combine the 3/4 cup sugar and 3 tablespoons water. Swirl the pan gently (do not stir) until the sugar dissolves and begins to turn amber at the edges, about 6–8 minutes.

When the sugar reaches a deep amber color, remove the pan from the heat and carefully whisk in the 1/2 cup coconut milk (it will steam and sputter). Return to low heat and whisk until smooth.

Add the 2 tablespoons vegan butter and stir until melted and combined. Whisk in 1 tablespoon white miso paste until fully incorporated. Stir in 1/4 teaspoon salt and 1/2 teaspoon vanilla extract. Taste and adjust miso/salt if needed for a balanced sweet-salty flavor.

Transfer the caramel to a heatproof bowl and let cool to room temperature, then refrigerate to thicken slightly while you continue with other components. Reserve 1/2 cup of this caramel for the ice cream.

Chill a mixing bowl and beaters in the freezer for 10 minutes to help whipping the coconut cream.

Scoop the thick coconut cream (2 cups chilled coconut cream) into the chilled bowl. Using an electric mixer on medium speed, whip until light and slightly fluffy, about 1–2 minutes.

Gradually add 3/4 cup vegan condensed milk while mixing on low speed until fully incorporated. Add 1/2 teaspoon vanilla, 1/2 teaspoon white miso paste, and 1/8 teaspoon salt and mix just to combine.

Fold in 1/2 cup of the prepared miso caramel gently to create ribbons. Taste and adjust sweetness/salt if desired. Pour the mixture into a loaf pan or airtight container, swirled with a few extra spoonfuls of caramel on top for streaks.

Cover and freeze until firm, at least 4 hours or overnight. Remove from freezer 10 minutes before serving to soften slightly.

Prepare the bananas: peel and halve each banana crosswise so you have 8 banana halves. Pat dry with paper towel to remove surface moisture.

Make the dry coating: place 2 cups panko breadcrumbs in a shallow wide dish. If you want extra crunch, lightly toast the panko in a dry skillet over medium heat, stirring, until just golden, then cool.

Make the batter: in a medium bowl whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1/2 teaspoon baking powder, 1/2 teaspoon salt, and 1 tablespoon sugar. Add 3/4 cup cold plant milk and 1/4 cup aquafaba; whisk until a smooth, slightly thick batter forms. Consistency should coat the back of a spoon; add up to 1–2 tablespoons more plant milk if too thick.

Heat the oil: pour 2 cups neutral oil into a medium saucepan or deep skillet to a depth of about 1.5 inches. Heat over medium to medium-high until the oil reaches 350°F (175°C) or a small drop of batter sizzles and floats immediately.

Coat the bananas: hold each banana half by one end, dip into the batter to fully coat, let excess drip off for 5–10 seconds, then press into the panko to adhere a thick, even layer. For extra adherence, return to the batter quickly and double-dredge in panko.

Fry in batches: gently lower 2–3 coated banana halves into the hot oil. Fry until golden brown and crisp, about 2–3 minutes per side, turning once with tongs. Do not overcrowd. Maintain oil temperature around 325–350°F (160–175°C) for even cooking.

Drain on a wire rack set over a baking sheet or on paper towels. Lightly sprinkle with a pinch of fine salt while still hot.

Plate 2 fried panko banana halves per serving. Add a scoop (about 1/2 cup) of the miso caramel ice cream alongside or on top.

Drizzle 1–2 tablespoons of reserved vegan miso caramel over the bananas and ice cream. Sprinkle with 1 teaspoon toasted sesame seeds and garnish with 2 tablespoons thinly sliced mint or microgreens, if using. Dust lightly with 1 tablespoon powdered sugar if desired.

Serve immediately so the bananas remain crisp and the ice cream retains its texture.