Banana Coconut Katsu

6.18.10

Happy Father's day to all the Dads out there! Our upcoming weekend is filled with social activities as this weekend I'm going over to the in-laws' to celebrate Father's day, and going to a friend's gathering the day before. Hope the weather is nice so that we can golf!

If you're wondering what the heck banana coconut katsu is, it can be a dessert, or a snack when excluding the ice cream! It's my kind of dessert...inspired by Wagamama Cookbook

Bananas are everywhere..It's a super fruit! Consumption of bananas is associated with a reduced risk of colerectal cancer and, in women, breast cancer. They also contain considerable amounts of vitamin B6, C and potassium. The bonus is they are cheap!

I'm often in a rush going to work in the morning, and more often than not I skip breakfast. It's a bad habit. I only have a cup of coffee and banana to start my day. Therefore, I always have both on hand. If you go to Asian grocery stores, you will see different types of bananas. Baby bananas are what we need for this dessert. You can use regular bananas if you like, but baby bananas are sweeter and creamier.

This dessert gives me a tropical feeling and is a perfect welcome dish for summer. Summer here we come. Sun please come and warm me up!

It's super easy to make (seriously) and is tasty with the nice crunch from panko and coconut. Oh, it can be fancy depending upon your decoration. On another note, it's funny to see my fellow bloggers talking about weather how they are ready for summer. Isn't it amazing to see how your peeps are doing in close and on different sides of the world? As I've read posts from my favorite blogs, they are talking about hot and warm weather.  I'm sitting here and looking outside: I only see cloudy and ugly weather...sigh...why can't the sun be nice to Seattle!

HOWEVER, I won't let this ugly weather stop me from having my summer. Enjoy the treat and welcome summer!


Banana with Coconut Katsu
Yield: 4


Ingredients:
4 whole baby bananas
1 whole egg, beaten
3 TBS flour
1/2 cup Japanese panko (either regular or with honey-I used honey panko for a sweet touch)
1/2 cup + 2 TBS shredded sweetened coconut
4 coconut ice cream scoops or any flavor you like
confectioners' sugar for dusting
mint leaves
whipping cream
Vegetable or Canola oil for frying

Directions:

• Peel baby bananas and cut the tip ends; set aside
• Arrange 3 plates--first flour, then beaten egg, and mixed panko & coconut
• Roll banana in flour to coat, transfer to egg to coat, and finish it with panko and coconut mixture
• If you like it more crunchy, you can repeat the 3-step coating
• Heat up oil to 350F in a pan or small sauce pan to fry bananas
• Test it by dropping a piece of coconut in the oil and if it cooks in 30 secs, then the oil is ready
• Fry them until golden brown - about 5 mins
• Remove from the pan and drain on paper towel
• Cut in half, diagonal. Dust it with confectioners' sugar
• Serve with ice cream
• Garnish with any other fruit you have on hand, the remaining 2 TBS of coconut, whipping cream and mint leave

We ran out of coconut ice cream so we used vanilla flavor. Boo!

* This post is featured on FoodBuzz Top 9"*

** This post is featured on Yummly! -Banana Recipes You’ll Go Ape for**