Banana Bombs
Introducing Banana Bombs: a mouthwatering fusion of luscious, ripe bananas enveloped in gooey cheese, all wrapped up in a delightful crispy shell. These golden bites deliver a heavenly contrast of flavors and textures that will have your taste buds dancing! Perfect for a fun snack or a unique dessert, get ready to indulge in this irresistible treat!
Prep
15
min
Cook
15
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- 1 ripe banana (neither green nor overly ripe)
🥛Dairy & Eggs(3)
- Mozzarella cheese in cubes
- 1 egg
- 1/2 cup of milk (120 ml)
🫙Pantry Staples(3)
- 1/2 cup of wheat flour (62.5 g)
- Oil for frying
- 2 tablespoons of sugar (30 ml)
Nutrition (per serving)
Calories
237
Protein
8g
Carbs
25g
Fat
13g
👨🍳 Instructions
- 1
Cut the banana into medium pieces and fry them until golden.
- 2
Flatten each piece with a plate or press (as if making tostones).
- 3
Place a cube of cheese in the center of one piece and cover it with another, like a sandwich.
- 4
Put each unit in a small bag, seal it, and press to form a well-sealed square.
- 5
In a bowl, mix the flour, sugar, egg, and milk until a fluid batter is achieved.
- 6
Remove the packets from the bag, dip them in the mixture, and fry until golden and crispy.
- 7
Enjoy these bombs with melted cheese and the unique flavor of banana.
💡 Pro Tips
- ✓Select a banana at 75-80% ripeness (yellow with minimal green tips, no brown spots) because starch converts to sugar at this stage, providing structural integrity during the first fry without excess moisture that causes oil sputtering.ingredient75-80% ripeness, <5% moisture loss
- ✓After flattening banana pieces, let them rest at room temperature for 3-4 minutes before assembling with cheese, allowing the starch gelatinization from the first fry (160°F internal) to set and create a sealed perimeter that prevents cheese leakage during the second fry.timing3-4 minutes rest time
- ✓Achieve a fluid batter at 1.05-1.10 specific gravity by whisking 1/2 cup milk with 1 egg and 2 tablespoons sugar before adding flour incrementally—this viscosity (similar to heavy cream) ensures even 2-3mm coating without pooling, which fries to a crispy shell rather than a soggy crust.technique1.05-1.10 specific gravity, 2-3mm coating
- ✓Fry the battered banana-cheese packets at 350°F for 60-75 seconds per side; at this temperature, the exterior Maillard reaction completes (golden-brown) while mozzarella reaches 185-190°F (peak flow) before structural collapse, creating a defined molten center.timing350°F, 60-75 seconds per side, 185-190°F cheese temp
- ✓Use low-moisture mozzarella (fior di latte or block-style, not fresh buffalo) cut into 0.5-inch cubes because high-moisture varieties release liquid fat at frying temperatures, rupturing the banana seal and creating greasy leakage rather than a contained melted pocket.ingredient0.5-inch cubes, <50% moisture content
Share this recipe
Prep
15
min
Cook
15
min
Serves
4
people
Level
beginner
Share this recipe
Banana Bombs
Introducing Banana Bombs: a mouthwatering fusion of luscious, ripe bananas enveloped in gooey cheese, all wrapped up in a delightful crispy shell. These golden bites deliver a heavenly contrast of flavors and textures that will have your taste buds dancing! Perfect for a fun snack or a unique dessert, get ready to indulge in this irresistible treat!
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- 1 ripe banana (neither green nor overly ripe)
🥛Dairy & Eggs(3)
- Mozzarella cheese in cubes
- 1 egg
- 1/2 cup of milk (120 ml)
🫙Pantry Staples(3)
- 1/2 cup of wheat flour (62.5 g)
- Oil for frying
- 2 tablespoons of sugar (30 ml)
Nutrition (per serving)
Calories
237
Protein
8g
Carbs
25g
Fat
13g
👨🍳 Instructions
- 1
Cut the banana into medium pieces and fry them until golden.
- 2
Flatten each piece with a plate or press (as if making tostones).
- 3
Place a cube of cheese in the center of one piece and cover it with another, like a sandwich.
- 4
Put each unit in a small bag, seal it, and press to form a well-sealed square.
- 5
In a bowl, mix the flour, sugar, egg, and milk until a fluid batter is achieved.
- 6
Remove the packets from the bag, dip them in the mixture, and fry until golden and crispy.
- 7
Enjoy these bombs with melted cheese and the unique flavor of banana.
💡 Pro Tips
- ✓Select a banana at 75-80% ripeness (yellow with minimal green tips, no brown spots) because starch converts to sugar at this stage, providing structural integrity during the first fry without excess moisture that causes oil sputtering.ingredient75-80% ripeness, <5% moisture loss
- ✓After flattening banana pieces, let them rest at room temperature for 3-4 minutes before assembling with cheese, allowing the starch gelatinization from the first fry (160°F internal) to set and create a sealed perimeter that prevents cheese leakage during the second fry.timing3-4 minutes rest time
- ✓Achieve a fluid batter at 1.05-1.10 specific gravity by whisking 1/2 cup milk with 1 egg and 2 tablespoons sugar before adding flour incrementally—this viscosity (similar to heavy cream) ensures even 2-3mm coating without pooling, which fries to a crispy shell rather than a soggy crust.technique1.05-1.10 specific gravity, 2-3mm coating
- ✓Fry the battered banana-cheese packets at 350°F for 60-75 seconds per side; at this temperature, the exterior Maillard reaction completes (golden-brown) while mozzarella reaches 185-190°F (peak flow) before structural collapse, creating a defined molten center.timing350°F, 60-75 seconds per side, 185-190°F cheese temp
- ✓Use low-moisture mozzarella (fior di latte or block-style, not fresh buffalo) cut into 0.5-inch cubes because high-moisture varieties release liquid fat at frying temperatures, rupturing the banana seal and creating greasy leakage rather than a contained melted pocket.ingredient0.5-inch cubes, <50% moisture content