Banana tempura recipe is a crunchy sweet treat recipe that provides a lot of satisfaction. Banana tempura is a food inspired by the Japanese food concept with crispy outside and sweet and sticky inside. The way to serve banana tempura is by sprinkling with coconut flakes and a pot of dulce de leche as sauce for dipping.
If you have ever tried banana tempura like in a Japanese restaurant, then you definitely know what banana tempura tastes like. The good news is that banana tempura is easy to prepare. Making tempura only requires simple and light ingredients.
Banana Tempura Recipe
Here we will guide you and give you step by step in making banana tempura, we also give some suggestions for serving it.
This recipe is crunchy, and the inside is sweet and sticky, you’ll love homemade banana tempura. We will give you this recipe. Why you should like it, there are several reasons you should know, including:
- Banana tempura does not use eggs in the recipe, so this is suitable for those of you who are vegetarian or vegan.
- Most children like this food
- Making tempura is a great way to use bananas, you can think of this as the new banana bread.
- Tempura is also a gluten-free food, by swapping all-purpose flour for rice flour.
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Ingredients
- Vegetable oil: you can use canola oil for frying, it has a high smoke point so it is not easily damaged when frying. If you don’t have canola oil, as an alternative you can use sunflower oil.
- Sparkling Water: If you want the banana tempura to taste lighter and crunchier, then add ice to your sida water. Cold soda water can give you light and fluffy tempura.
- Bananas: Choose ripe bananas, but avoid bananas that are too ripe.
- Rice flour: Making tempura requires using rice flour as the dough and this can give the best results. But if you don’t have rice flour, you can try replacing rice flour with other flour, the results are still good. However, for maximum results, we recommend using rice flour.
- All-purpose flour: Stir the rice flour and mix with all-purpose flour, this will produce the right dough. For the gluten-free version, you can just use flour in a larger dose, avoid all-purpose flour.
- Baking powder: This is used to make the tempura rise, making it light and fluffy and resulting in more volume.
- Salt: Salt is useful for enhancing the taste of all other ingredients.
How To Make Banana Tempura
- Heat oil in a deep pan, wok, fryer until smoking. Test by dropping a little dough in oil, the dough should fall into the oil and come to the surface and bubble.
- Peel the banana and cut it in half lengthwise. Then cut the two parts again horizontally. If you want, you can also slice the banana into coins, especially if you are making smaller tempura.
- Then, whisk rice flour, all-purpose flour, water, baking powder, and salt in a bowl. Make only as much dough as necessary, you can only make a few lumps.
- Coat each banana slice in the batter, and gently place in the oil, remembering not to let the bananas stick together in the oil.
- Cook for 4-5 minutes, turning once until half cooked.
- Then, remove them from the oil using a slotted spoon or oil-proof tongs. Transfer to a plate lined with paper towels.
Serving Suggestions
- Serve banana tempura with chocolate chickpea ice cream,
- Make a pot of dulce de leche to dip the banana tempura
- Sprinkle with desiccated coconut flakes
- When cutting a banana (before frying), fill your banana with chocolate, or even chocolate chips. When the tempura is fried, they will melt and there will be a burst of delicious chocolate.
- Add one tablespoon of desiccated coconut to the tempura mixture.
- Swap bananas for plantains. You need to increase the cooking time by one minute.
FAQs for Banana Tempura
How long will tempura batter last in the fridge?
Store in an airtight container, banana tempura can maintain its shelf life, it will stay fresh for 3 days.
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Can you make tempura batter with soda water?
Yes, soda water or sparkling water are both used to make tempura batter.
Can you freeze leftover banana tempura?
Yes, you can freeze banana tempura, but the texture will change and it won’t be the same as the tempura you just took out of the fryer.
Ingredients
- 3 cups high heat cooking oil, we recommend canola, but you also can use sunflower oil
- 3 bananas sliced lengthways and cut in half
- ⅔ cup ice cold carbonated water
- 1 cup rice flour
- 1 teaspoon baking powder
- ¼ cup all purpose flour
- ½ teaspoon salt
Instructions
- Heat oil in a deep pan, wok, fryer until smoking. Test by dropping a little dough in oil, the dough should fall into the oil and come to the surface and bubble.
- Peel the banana and cut it in half lengthwise. Then cut the two parts again horizontally. If you want, you can also slice the banana into coins, especially if you are making smaller tempura.
- Then, whisk rice flour, all-purpose flour, water, baking powder, and salt in a bowl. Make only as much dough as necessary, you can only make a few lumps.
- Coat each banana slice in the batter, and gently place in the oil, remembering not to let the bananas stick together in the oil.
- Cook for 4-5 minutes, turning once until half cooked.
- Then, remove them from the oil using a slotted spoon or oil-proof tongs. Transfer to a plate lined with paper towels.
Notes
Heat the oil, test by dropping a drop of the mixture, the mixture should fall under the oil and expand to create bubbles.
