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Thursday, April 10, 2014

Fluffy fried bananas with lemon posset (cream) and sesame

This was a really special treat for us. First of all, we love fried bananas in almost any company, but the creaminess and lemon flavor of the posset and the crunchiness of the sesame seeds paired up the bananas beautifully. So while batter fried bananas are pretty great on their own, when you pair them with a light lemony cream, the whole thing gets worthy of a royal table. And it's really not an overstatement. 
The idea to make lemon posset as a lighter version of the lemon curd came from here.
Most recipes that use sesame seeds in either sweet or savory combinations require you to pre-toast the seeds (just dry fry them until golden and fragrant). We don't do that because raw seeds are healthier, but feel free to proceed however you prefer :)

Last year: Avocado salad with carrot-ginger dressing (vegan).
Two years ago: Tandoori oven-baked chicken (Indian).
Three years ago: Chicken and broccoli stir-fry with oyster sauceGougeres (French cheese puffs)Hazelnut and coffee chip cookies and Surimi and asparagus noodle salad.

Ingredients (serves 2):

For the lemon posset:
  • 200 ml whipping cream (minimum 30% fat)
  • zest from one lemon
  • juice from half a lemon
  • 4 tablespoons sugar
For the fried bananas:
  • 5 bananas
  • 120 g flour
  • 1 egg, lightly beaten
  • 1 teaspoon baking powder
  • 80 ml milk
  • 1-2 tablespoon vanilla powder sugar
  • a pinch of salt
  • butter or peanut oil for frying (we prefer butter)
  • 4-5 tablespoons sesame seeds and a bit of honey for serving

In a small pot, heat together the cream and the sugar until simmering. Keep it on low heat for another 10-15 minutes, stirring once in a while. Meanwhile prepare the zest and lemon juice together in a small bowl. After the sweet cream is done, remove from the fire.

Pour the cream in the bowl over the lemon zest and juice and stir well while it's still hot. The lemon posset is done:

It can be served a little warm and runny (like we did), or placed in the fridge where it will harden and become spreadable like a lemon curd (but without the extra fat) :).
For the bananas, peel them and cut them in half. Prepare a batter by mixing the flour, egg, milk, baking powder, sugar and salt.

Heat a slice of butter at a time in a frying pan, dip each banana piece in the batter on all sides and fry them:

When they're all done, divide between two serving plates and decorate with honey and sesame seeds. Also pour half of the lemon posset on each plate and it's done, dig in! :)


  1. Hi Miriam, this fluffy fried banana look very inviting. Thanks for sharing this delightful recipe.

    Have a nice day.

    1. Hi Amelia, thanks for dropping by. Have a nice week ahead. Regards, M. :)


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