Banana Medallions: A Simple, Economical, and Delicious Treat

Banana Medallions: A Simple, Economical, and Delicious Treat

Ingredients

For the  Dough

• Wheat Flour: 210 g (1 3/4 cups)
• Sugar: 15 g (1 tablespoon)
• Organic Dry Yeast: 5 g (1/2 packet)
• Egg: 1 large
• Oil: 39 ml (3 tablespoons)
• Warm Milk: 80 ml (1/3 cup)
• Salt: 1 pinch
• Bananas: 7 to 10 units, firm and not overly ripe
• Oil for Frying: as needed

For the Coating

• Sugar: 135 g (3/4 cup)
• Cinnamon Powder: to taste

Yield: About 40-50 medallions
Total Time: 1 hour 30 minutes

Step-by-Step Instructions

1. Prepare the Dough

1. Mix Dry Ingredients: In a bowl, combine half of the wheat flour (about 1 cup), 15 g of sugar, and 5 g of dry yeast. Mix well.
2. Add Wet Ingredients: Make a well in the center of the flour mixture and add 1 egg, 39 ml of oil, 80 ml of warm milk, and a pinch of salt.
3. Combine: Mix the ingredients with a spatula until a rough dough forms. Gradually add the remaining flour and continue mixing with a spatula.
4. Knead the Dough: When the dough becomes difficult to mix with a spatula, transfer it to a floured surface and knead with your hands until smooth and homogeneous. If necessary, sprinkle a little more flour to prevent sticking.
5. Let the Dough Rise: Place the dough back into the bowl and cover it with a cloth. Let it rise in a warm, draft-free place for about 40 minutes, or until it has doubled in size.

2. Roll Out and Shape the Dough

1. Roll the Dough: Once the dough has risen, transfer it to a lightly floured surface. Roll it out with a rolling pin to a thickness of about 3 mm.
2. Cut into Strips: Use a pizza cutter or knife to cut the dough into strips that are about 2 cm wide.

3. Wrap the Bananas and Form Medallions

1. Prepare the Bananas: Use firm bananas that are not overly ripe. Peel the bananas and wrap each one with a strip of dough, ensuring the dough covers the entire banana.
2. Form Medallions: Once the banana is fully wrapped, gently press the dough to adhere to the banana. Slice the wrapped bananas into medallions, about 1 cm thick.

4. Fry the Medallions

1. Heat the Oil: Heat enough oil in a deep fryer or large pot to submerge the medallions. Heat to about 180°C (350°F). Once the oil is hot, lower the flame to maintain the temperature without overheating.
2. Fry the Medallions: Fry the medallions in batches, turning them occasionally until they are golden brown on all sides, about 2-3 minutes per batch.
3. Drain: Remove the medallions from the oil with a slotted spoon and place them on a plate lined with absorbent paper towels to drain excess oil.

5. Coat and Serve

1. Prepare the Coating: In a shallow dish, mix 135 g of  sugar with cinnamon powder to taste.
2. Coat the Medallions: While the medallions are still warm, roll them in the cinnamon-sugar mixture until they are well coated.
3. Serve: Serve the banana medallions warm. They are perfect as a snack or a sweet treat for any occasion.

Nutrition Information (Per Medallion, Based on 40 Medallions)

• Calories: 65 kcal
• Protein: 1 g
• Carbohydrates: 10 g
•  Sugars: 4 g
• Total Fat: 2 g
• Saturated Fat: 0.5 g
• Cholesterol: 5 mg
• Sodium: 20 mg

Tips for Perfect Banana Medallions

• Use Firm Bananas: Choose bananas that are still firm and not overly ripe to ensure the medallions hold their shape during frying.
• Monitor Oil Temperature: Keep the oil at a steady temperature of about 180°C (350°F) to ensure the medallions cook evenly without absorbing too much oil.
• Serve Fresh: For the best taste and texture, serve the banana medallions while they are warm and freshly coated in cinnamon sugar.