Last week, my family and I went out for Thai on my brother’s college campus. He said, “you HAVE to try this dessert!”. It was so incredibly delicious, yet so simple, and I thought, “I can definitely make a mock version of this at home!” And so… I did!
1 package puff pastry
2 cups vegetable oil
3 tbls honey
2 tsp sesame seeds
Coconut ice cream
Really, all the measurements are just estimates. You can make as many or as little as you’d like! You can add as much or as little honey, sesame seeds, ice cream…you get the point. Just go with the flow 🙂
1. Cut the bananas into thirds, and then into quarters, as you can see in the video.
2. Make sure the puff pastry is thawed before you attempt this step. Place a piece of banana on the end and roll just once so there is no banana showing. Cut where the two pieces of pastry meet. Then pinch all edges together and set aside.
3. In a stainless steel pot, wok or frying pan, heat about 2 cups of vegetable oil on a medium flame. Should take about 12-15 minutes. You don’t want to rush and speed up the heating process. To test for the right temperature, drop in a small piece of leftover pastry and when it is bubbling and rising to the top, it’s ready! (Also, make sure it’s not TOO hot and the piece burns!) If you feel comfortable to start heating up the oil before making the bananas to save time, go for it. Just be careful you don’t burn it!!
4. Very carefully, place the bananas in the hot oil. When one side is golden brown, flip. Keep turning until all sides are golden.
5. Once ready, place on a paper towel on top of a plate to soak up some oil. Drizzle the honey, sprinkle the sesame seeds and serve with the coconut ice cream.
Side note, you can also just take the bananas out of the hot oil and coat with powdered sugar so that way, it’s kind of like a fancy version of zeppole!! Mmmmmm!
You’ll love this. So light and flaky and will melt in your mouth. The flavor combination will make your tastebuds REALLY happy 🙂