Banana Medallions: A Simple, Economical, And Delicious Treat

Banana Medallions: A Simple, Economical, and Delicious Treat

Table of Contents

Yield: About 40-50 medallions
Total Time: 1 hour 30 minutes

Mix Dry Ingredients: In a bowl, combine half of the wheat flour (about 1 cup), 15 g of sugar, and 5 g of dry yeast. Mix well.
Add Wet Ingredients: Make a well in the center of the flour mixture and add 1 egg, 39 ml of oil, 80 ml of warm milk, and a pinch of salt.
Combine: Mix the ingredients with a spatula until a rough dough forms. Gradually add the remaining flour and continue mixing with a spatula.
Knead the Dough: When the dough becomes difficult to mix with a spatula, transfer it to a floured surface and knead with your hands until smooth and homogeneous. If necessary, sprinkle a little more flour to prevent sticking.
Let the Dough Rise: Place the dough back into the bowl and cover it with a cloth. Let it rise in a warm, draft-free place for about 40 minutes, or until it has doubled in size.

Roll the Dough: Once the dough has risen, transfer it to a lightly floured surface. Roll it out with a rolling pin to a thickness of about 3 mm.
Cut into Strips: Use a pizza cutter or knife to cut the dough into strips that are about 2 cm wide.

Prepare the Bananas: Use firm bananas that are not overly ripe. Peel the bananas and wrap each one with a strip of dough, ensuring the dough covers the entire banana.
Form Medallions: Once the banana is fully wrapped, gently press the dough to adhere to the banana. Slice the wrapped bananas into medallions, about 1 cm thick.

Heat the Oil: Heat enough oil in a deep fryer or large pot to submerge the medallions. Heat to about 180°C (350°F). Once the oil is hot, lower the flame to maintain the temperature without overheating.
Fry the Medallions: Fry the medallions in batches, turning them occasionally until they are golden brown on all sides, about 2-3 minutes per batch.
Drain: Remove the medallions from the oil with a slotted spoon and place them on a plate lined with absorbent paper towels to drain excess oil.

Prepare the Coating: In a shallow dish, mix 135 g of sugar with cinnamon powder to taste.
Coat the Medallions: While the medallions are still warm, roll them in the cinnamon-sugar mixture until they are well coated.
Serve: Serve the banana medallions warm. They are perfect as a snack or a sweet treat for any occasion.

Use Firm Bananas: Choose bananas that are still firm and not overly ripe to ensure the medallions hold their shape during frying.
Monitor Oil Temperature: Keep the oil at a steady temperature of about 180°C (350°F) to ensure the medallions cook evenly without absorbing too much oil.
Serve Fresh: For the best taste and texture, serve the banana medallions while they are warm and freshly coated in cinnamon sugar.