Bananas are best-known for being a good source of potassium. They are also fat free, sodium free, cholesterol free and a good source of fiber, vitamin C and vitamin B 6. There are people who believe that having a banana for breakfast helps to reduce weight. I don’t know how far it is true but it certainly provides the energy and most nutrients needed to start the day. It definitely fills the tummy till lunch.
Cavendish bananas, those found in most supermarkets, are best eaten on its own. I discovered that recently when I tried to fry them. Although some batter was coated around them, they turn soft and limp. Maybe I should have added more batter and use corn instead of plain flour for an added crunchiness.
Anyway, what I discovered was that Cavendish bananas turn sweeter when fried. Yes. I’m serious. They are extremely sweet without added sugar. My guess is that the sugar content in them are released when fried and becomes more pronounced. Cavendish bananas are best eaten on its own, as mentioned earlier, or used in desserts and in baked dishes like banana cake or bread or in shakes.
My verdict is that plaintains, the more starchy, less sweet but firmer type of banana, are more suitable for frying.
[shopeat_button]