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  • 1 1/2 cups cake flour
  • 1/2 cup granulated sugar
  • 2 teaspoons salt
  • 1 1/2 cups whole milk
  • 1/4 cup Grand Marnier
  • 1/4 teaspoon baking soda
  • 1 vanilla bean, split and scraped, bean pod discarded
  • 3 cups canola oil
  • 4 bananas, cut 1-inch thick on the bias
  • confectioner's sugar, *optional for sprinkling


  1. Combine the rice flour, sugar, salt, milk, Grand Marnier, baking soda and vanilla bean scrapings in a medium bowl. Let the batter sit at room temperature for 30 minutes.
  2. In a deep pot heat the canola oil to 350°F.
  3. While the oil is heating, dip the bananas into the batter to coat. When the oil is hot enough, add the bananas and fry until golden brown, about 3 minutes. Don't overcrowd the pan or you'll get a big mess.  Only add as many as will float in an even single layer. Remove with a slotted spoon and transfer to paper towels to drain excess oil.  Continue in batches depending on the size of your pot.
  4. Sprinkle with confectioner's sugar if you choose and serve.

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