Among my favourite Singapore desserts is “Goreng Pisang” – which literally means deep-fried banana. I’ve never made it before, but I believe you have to coat the banana with flour and then you deep-fry it. Goreng Pisang is something I very much associate with Singapore and my childhood, and I remember vividly my dad bringing home bags of them for us to eat. A treat that was so very sinfully delicious and mouth-watering, but also extremely unhealthy.
So I was thinking…how about we re-create these childhood memories with a much healthier alternative that we can eat without feeling all guilty and oily?
Today’s google search gave me the idea of a oven-toasted banana chips, that seemed simple enough. So I thought I’d make them and see how they turned out…
The smell of bananas cooking in the oven is one of the most beautiful smells I know. It is sweet without being overwhelming, twirls of aroma wrapping the kitchen in a gorgeous maze. The result was absolutely amazing, crispy and soft, bursting with flavours of this delicious fruit.
How do we make it? Here goes..
OVEN-TOASTED BANANA CHIPS (Makes 1 large tray)
Ingredients:
1) 4 bananas
2) 1 orange
Steps:
1) Peel and slice the bananas into equal, thin slices
2) Squeeze the juice from the orange
3) Dip each banana slice into the orange juice, and arrange slices on a greased baking tray
4) Bake in oven at 250 deg cel for 20 – 25 minutes or until crispy
Fresh bananas:
Slice bananas in equal, thin slices:
Freshly-squeezed orange juice:
Dip each banana slice in the orange juice and arrange slices on a greased baking tray:
Fresh out of the oven:
Oven-toased banana chips!
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