Pisang goreng (baked bananas)

Pisang goreng (baked bananas)

Total: 50 Min. | Active: 20 Min.
vegan, lactose-free
Nutritional value / people: 215 kcal
, Fat: 9 g
, Carbohydrate: 30 g
, Protein: 4 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Batter

2 tbsp linseed
110 ml almond drink
2 tsp maple syrup
1 tbsp lemon juice
1 tsp cinnamon
1 pinch salt
60 g white flour
1 tsp baking powder

To bake the bananas

3 bananas, cut into thirds
oil for baking
2 tbsp coconut flakes
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How it's done

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Batter

In a bowl, mix the linseed, almond milk, maple syrup, lemon juice, cinnamon and salt. Sieve the flour into another bowl, mix in the baking powder. Gradually stir the flour into the liquid ingredients to create a homogeneous paste.

Cover the batter and leave to stand in the fridge for approx. 30 mins.

To bake the bananas

Dip the bananas in the batter in batches (the best method is to use your fingers). Heat a dash of oil in a frying pan, fry the bananas on a medium heat until golden brown all over. Remove from the pan, sprinkle with coconut flakes.

Good to know
Tip: If you have a particularly sweet tooth, you can drizzle the bananas with maple syrup before eating them.

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