Melissa’s Menu: Dulce de leche-stuffed bananas

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Dulce de leche is a Latin American confection that is similar to caramel, but has a richer flavor because it is made with condensed milk instead of water. (tasty.co/screenshot)

Dulce de leche is a Latin American confection that is similar to caramel, but has a richer flavor because it is made with condensed milk instead of water. (tasty.co/screenshot)

Valentine’s Day is the perfect excuse to treat yourself to a delicious dessert. Chocolate is definitely the dessert most associated with the holiday, but why not try something a little different? This week’s recipe is an excellent dessert to make with your valentine (or whoever you will be spending the holiday with) if you are in the mood for something sweet: dulce de leche-stuffed bananas. Dulce de leche is a Latin American confection that is similar to caramel, but has a richer flavor because it is made with condensed milk instead of water. It pairs wonderfully with banana, and the dessert is battered and fried to perfection. The outside is crispy and cinnamon-y, while the inside is creamy and delightful. This dessert is exactly what you need to make your Valentine’s Day extra indulgent.

Ingredients
3 bananas
1/2 cup of dulce de leche
2 cups of flour
4 eggs, beaten
2 cups of breadcrumb
oil, for frying
cinnamon sugar, for coating
ice cream (optional)

Directions

Cut the ends off the bananas, peel them and slice them into thirds. Using a vegetable peeler, hollow out the inside of each banana piece, making sure not to cut through to the bottom. Fill the banana pieces with dulce de leche. Freeze for at least two hours. Heat oil in a pot over high heat. Place the flour, eggs and breadcrumbs in separate bowls. Roll the frozen bananas in the flour, then the eggs and lastly the breadcrumbs. Fry the bananas until golden brown. Roll the fried bananas in cinnamon sugar until evenly coated. Serve with ice cream and enjoy.


Melissa Scrivani is the associate life editor for The Daily Campus. She can be reached via email at melissa.scrivani@uconn.edu.

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