1 cup bourbon
juice from 2 limes
1 tspn cinnamon
1 tbsp sugar
1 cup flour
1 cup water
1/2 cup vegetable oil
4 scoops vanilla-bean ice cream
- Pour the bourbon and fresh lime juice in a bowl.
- Slice the bananas into 1/2 inch rounds and place them in the bowl of bourbon and lime juice.
- Cover the bowl with plastic wrap and let marinate in fridge for about 30 minutes.
- While the bananas are marinating, mix the cinnamon, sugar, flour, and water in a separate bowl. You want the consistency of the batter to be like pancake batter. If it is lumpy, add a little more water and mix until smooth.
- Pour the vegetable oil in a frying pan and heat over medium to high heat. When the oil starts to form bubbles, it's ready for cooking. If the oil pops from the pan, it means it's too hot. Be careful - don't burn yourself.
- Using tongs, remove the bananas from the bourbon and lime juice, dip them into the batter and then put them in the oil until fully cooked. Cook for about 3 or 4 minutes, until golden brown.
- Place the cooked bananas on a paper towel on a plate. Optional: Lightly sprinkle bananas with sugar to give them some crunch on the outside.
- Serve the hot bananas over vanilla-bean ice cream.