Just about all children like bananas, most likely as a breakfast or snack food, eaten raw. Let’s give them their familiar banana but fry it up, which both softens the fruit and heightens the flavor, then offer a selection of toppings from chocolate to nutmeg to nuts and seeds for personalization fun. This makes an easy and special dessert, and the third recipe in our “Kids Cook Monday” series.
Fried Bananas with Chocolate and Coconut
- ½ -1 banana per person
- butter or coconut oil for frying
- chunk of chocolate (dark, milk or white)
- grated coconut
- With peel on, cut bananas into quarters, then peel (makes process a little neater).
- Heat skillet and melt butter or coconut oil.
- Place banana pieces side by side in pan and fry until starting to brown. Turn and fry other side.
- Serve with shaved chocolate and/or grated coconut sprinkled on top.
Additional serving ideas:
- top with cinnamon, nutmeg and/or cardamom
- serve with ice cream or vanilla yogurt
- drizzle with maple syrup and/or honey
- top with nuts
- top with berries
- slide inside a peanut butter sandwich
- sprinkle with black sesame seeds for a beautiful visual contrast
- for a savory, more Latin American version, use plantains instead of bananas and serve with salt or refried beans and sour cream.
A few fun banana facts:
- A banana is technically a berry (and so are watermelons, coffee, pumpkins and avocados) which grows on the world’s largest herb, not a tree.
- There are more than a 1,000 types of bananas worldwide. In the US, you’re probably familiar with just one: the Cavendish.
- In addition to edible fruit, a banana plant also offers an edible flower. We’ve never tried a banana flower - they are hard to find in Vermont - but would love to hear what they taste like, if you have.