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Preparation
10 minutes
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Cooking
30 minutes
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Difficulty
Easy
Ingredients for Crispy Fried Pumpkin Banana Cake Serves 6 people
Banana 12 pieces Wheat flour 350 gr Rice flour 150 gr Pumpkin 50 gr American corn 150 gr (1 piece) Black sesame 10 gr Honey 100 gr Cooking oil 1 liter
How to choose fresh ingredients
How to choose good bananas
- For this dish, you should use green or Siamese bananas because these two types are chewy, sticky, and sweet.
- You should choose bananas that are still fresh, ripened just right, feel firm to the hand, and avoid overly ripe or soft bananas.
How to choose good pumpkins
- Choose pumpkins with hard, smooth skin without black spots, and not bruised or rotten.
- When holding the pumpkin, it should feel heavy and firm, indicating that it has less seed and more flesh.
- Choose pumpkins with longer stems as they will last longer.
How to make Crispy Pumpkin Banana Cake
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Puree the pumpkin
Peel the pumpkin, remove the seeds, wash it clean, cut into small pieces, and then boil until cooked.
Next, let it cool and put the pumpkin and 200ml of the boiling water into a blender to puree.
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Mix the cake batter
Sift 350gr of wheat flour and 150gr of rice flour until fine, then mix in 500ml of water into the flour mixture.
Next, add the pureed pumpkin, 100gr of honey, and 10gr of sesame into the flour mixture. Use a whisk to mix until the mixture is smooth and has a moderate consistency.
Tip: If the batter is too dry, gradually add a little water and mix until it thickens; if the batter is too runny, add a little more flour.
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Press the bananas
Peel the bananas from their skins, lay a piece of plastic wrap on the cutting board, and place another cutting board on top of the bananas, using your hands to press down on the bananas.
Drop the pressed bananas into the bowl containing the batter and evenly pour the mixture over the surface of the bananas.
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Fry bananas
Put a large deep pan on the stove over medium heat, add 1 liter of oil and wait for the oil to heat up.
How to tell if the oil is hot: Drop a little flour into the pan to test; if the flour rises and sizzles, the oil is hot enough to drop the cake in for frying.To keep the cake crispy for a long time, fry the cake twice. The first time when the cake is just cooked, take it out to drain the oil a bit, then roll it in another layer of flour and fry a second time until both sides are golden brown, then take it out to drain the oil.
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Final product
The fried bananas are golden and attractive, with a crispy and delicious exterior combined with many other distinctive ingredients like corn, ground pumpkin, black sesame, and especially without using sugar but replacing it with honey, creating a naturally sweet taste that is hard to resist. What are you waiting for? Roll into the kitchen to make this wonderful fried banana pumpkin dish!
Tips for Successfully Making Fried Banana Cake
- The fried pumpkin banana cake is considered successful when it has a crispy golden outer layer, not burnt, and not hard.
- When mixing the batter, add water slowly, bit by bit, stirring while adding water. Avoid pouring too much water at once, as it can make the batter too watery and unable to coat the banana pieces.
- When frying the cake, heat the oil until hot before adding the bananas for frying, and reduce the heat while frying to prevent burning.
See more
Above, TasteVN guides you on how to make crispy pumpkin banana cake that is extremely easy to make and delicious, crispy, sure to satisfy all members of your family.
*Refer to the ingredients and images on the YouTube channel Cooky TV.
