I’ve been dying to make something with the Vietnamese Extra Fancy Cinnamon I picked up from Penzeys Spices. Every time I get a whiff of it, I want to bake something. Something easy but healthy, I decided to try a baked version of banana tempura.
Baked banana tempura isn’t exactly like regular tempura – it’s a lot lighter and there’s not a ton of batter. The bananas come out warm and a little melty inside with a bit of a crunch on the outside. You’ll have to eat it right away otherwise you’ll lose the crunch (it’s still good just not crunchy). Dusted with cinnamon, it’s heaven on a plate.
Baked Banana Tempura
2 small to medium size bananas
1/2 cup panko bread crumbs
Ground cinnamon for dusting
1 1/2 tablespoons ground flax meal
1/2 cup water
1/4 teaspoon baking powder
Preheat oven to 450 degrees. Lightly oil a baking sheet.
Combine batter ingredients in a bowl and blend well with a whisk. Set aside. Place bread crumbs in a bowl or plate and set near the batter bowl and baking sheet.
Peel and cut the bananas crosswise into 3/4″ slices. Give the batter a quick stir and then place a banana slice into the batter, coating well. Then into the bread crumbs, making sure it’s totally covered. Place on prepared baking sheet. Repeat with each banana slice.
Bake for 4 minutes, flip over and bake another 4 minutes. Arrange on a serving dish and dust with cinnamon. Serve immediately.
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