Fried Bananas on Lemongrass – Coconut – Cream

by Editorial Staff

Summary

Prep Time	15 mins
Total Time	1 hr 15 mins
Course	Dessert
Cuisine	European
Servings (Default: 4)

Ingredients

Fried Bananas on Lemongrass – Coconut – Cream

Instructions

For the cream, coconut milk, honey and vanilla sugar are slowly heated and reduced to about half the volume while stirring. The cream should not become too thick, as it becomes even more solid when it cools down. Towards the end, 3-4 pieces of lemongrass approx. 2 cm long are added. The cream is then left to cool.
To fry the baby bananas, they are peeled, halved lengthways and fried in tasteless oil (e.g. sunflower or soybean oil) in a pan on both sides for about 1-2 minutes. The baby bananas are dabbed lightly with a kitchen towel, placed on a plate and then served with the lemongrass and coconut cream. Finally, a little freshly ground cinnamon on top.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.