MOMS CARPED BANANAS

MOMS CARPED BANANAS

Ingredients

For the layered bananas
4 ripe but firm male bananas
1 cup of wheat flour
1 spoonful of sugar
1 teaspoon of baking powder
1⁄4 teaspoon of salt
1 egg
3⁄4 cup of milk
1 teaspoon of vanilla essence
Enough vegetable oil for frying

For the coverage

1 cup of condensed milk
2 tablespoons of whipping cream or evaporated milk, optional
1 teaspoon vanilla essence, optional

Preparation

Cut the bananas.
Peel the male bananas and cut them into thick slices or halves, depending on the size you prefer.

Mix the dry ingredients.
Place flour, sugar, baking powder and salt in a bowl. Mix until you combine.
Prepare the cape.
Add egg, milk and vanilla. Beat until you get a thick, smooth, and clump-free blend. If it’s too thick, add an extra spoon or two of milk.
Heat up the oil.

Place enough oil in a deep saucepan or skillet and heat it over medium heat, about 170–180 °C.
Tired of the bananas.

Dip each piece of banana in the mixture, covering it completely. Let it go for a few seconds to remove the excess.
Cold.
Place the bananas in the hot oil in small pots. Fry them for 3-4 minutes, flipping them carefully, until golden and fluffy.
Darkness.

Remove them from the oil and place them on absorbent paper for 1-2 minutes to remove excess grease.
Get the cover ready.

Mix condensed milk with whipping cream or evaporated milk and vanilla. Stir until you get a creamy, slightly liquid consistency.
Serves.

Place tired bananas in a mud dish or pan and bathe them generously with condensed milk just before serving.
Tips para que queden perfectos
Use ripe bananas, with the yellow peel and some dark spots, but they still stand firm.

The oil must be well warm before starting; if it is cold, the layer will absorb too much oil.
Don’t put too many bananas at the same time because the temperature of the oil can go down.
Add the condensed milk just before serving to keep the layer crunchy texture.

You can also sprinkle on some ground cinnamon or top them with chopped walnuts.