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Ripe banana slices emerge from hot oil transformed into caramelized pockets of warmth and comfort. A light dusting of cinnamon sugar adds aromatic warmth to the fruit's natural sweetness. In Cabo Verde, this street snack marks moments of indulgence—quick, universal, deeply satisfying.
Peel the bananas and cut them into diagonal slices about 1/2 inch thick.
In a small bowl, mix together the flour, sugar, ground cinnamon (if using), and salt.
Gently toss the banana slices in the flour mixture, ensuring they are well coated.
Heat about 1/4 inch of vegetable oil in a large skillet over medium heat.
Once the oil is hot, carefully add the coated banana slices to the skillet.
Fry the bananas in batches, without overcrowding the pan, until they are golden brown and crispy on both sides. This usually takes about 2-3 minutes per side.
Use a slotted spoon to transfer the fried bananas to a paper towel-lined plate to drain excess oil.
Optionally, drizzle with honey or dust with powdered sugar before serving.
Fried Bananas are thin-sliced ripe bananas, lightly floured and coated in cinnamon sugar, then deep-fried until golden and slightly crispy on the edges with a soft, sweet interior.
This snack appears throughout Cabo Verde and the Caribbean, celebrating abundant local banana harvests and simple cooking techniques passed through generations.
Ripe bananas are essential—not green or black, but golden yellow at peak sweetness. Flour, sugar, cinnamon, salt, and vegetable oil for frying complete the recipe.
Use fruit at peak ripeness for natural sweetness. Slice diagonally for appealing presentation. Keep oil at medium heat—too hot burns the coating before the fruit cooks through.
Enjoy warm as a standalone snack, or with honey, powdered sugar, or a dollop of sour cream. Pairs wonderfully with strong coffee or a tropical beverage.