Nutella-stuffed tempura bananas
- Preparation 40 min
- Cooking 30 min
- Servings 8
- Freezing I do not suggest
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🍌 The fried dessert that makes you lose your mind
These Nutella-stuffed tempura bananas are the kind of dessert that makes eyes close with pleasure from the first bite. A creamy banana stuffed with melting Nutella, coated in an ultra-crispy tempura batter with toasted coconut flakes, then fried to golden perfection. The contrast between the crunchy exterior and the hot, gooey interior creates an absolutely addictive explosion of textures and flavors. Served hot with a scoop of vanilla ice cream melting slowly, these bananas become a moment of pure decadent bliss. It’s the kind of recipe you pull out to impress at a dinner party with friends or simply when you want to treat yourself without restraint.
🔥 A spectacular dessert that requires a bit of technique
The beauty of this recipe is that it transforms simple ingredients into something truly spectacular. The key to success lies in the precise oil temperature at 350°F (180°C) and a light tempura batter that stays lumpy. Toasted coconut flakes add a smoky and tropical depth, while the Nutella melts just enough to create that irresistible gooey center. Frying a small amount at a time guarantees a uniformly golden crust and a perfectly hot interior. It’s a dessert that requires a bit of attention, but the spectacular result is well worth the effort.
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🔪 Dry toast the coconut before adding it
This one-minute step completely transforms the coconut flakes. Heat releases their natural oils and develops smoky and caramelized aromas that add tropical depth to the tempura batter. Raw coconut simply doesn’t bring this complexity of flavor that takes the dessert from ordinary to exceptional.
🌡️ Maintain oil exactly at 350°F (180°C)
This precise temperature is crucial to achieve a golden and crispy crust without oil penetrating the batter. Oil that’s too hot burns the exterior before the interior is hot, oil that’s too cold gives greasy and soft tempura. Using a deep-fry thermometer guarantees consistent and professional results every time.
⏱️ Don’t overmix the tempura batter
Tempura batter should stay lumpy and light. Overmixing develops flour gluten and creates a thick and heavy batter that becomes hard when fried rather than crispy and airy. A few quick whisks are enough to moisten ingredients, even if lumps persist.
❄️ Use ice-cold water for the batter
Ice-cold water prevents gluten from developing and keeps the batter cold, which creates a thermal shock with hot oil and produces that ultra-crispy texture characteristic of tempura. Lukewarm water gives a batter that stays soft and gets soggy quickly after frying.
🔥 Fry a small amount at a time
Overcrowding the pot drops oil temperature and prevents bananas from browning evenly. Frying 2 or 3 sandwiches at a time maximum allows oil to maintain its temperature and guarantees a perfect golden crust on each banana. Patience here makes all the difference between mediocre and spectacular results.
Ingredients
- ¼ cup (60 ml) unsweetened coconut flakes, chopped
- 4 cups (1 L) canola oil
- 8 tsp Nutella (approximately)
- 4 bananas, cut in half, then each half cut in half lengthwise
- 1 cup (250 ml) tempura powder mix
- ¾ cup (190 ml) ice-cold water
- Vanilla ice cream (for serving)
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Preparation
- Preheat oven to 170°F (75°C).
- In a pan heated over medium heat, add coconut and dry toast for 1 minute, stirring constantly to bring out the flavors (it will become lightly golden). Reserve on a plate.
- In a pot heated over medium heat, pour oil and bring to a temperature of 350°F (180°C).
- Meanwhile, spread about 1 tsp of Nutella on the inner side of one banana half, place the other half on top and pierce with a toothpick to hold them together. Repeat with remaining bananas to form 8 sandwiches. Reserve in the fridge.
- In a large bowl, add tempura mix, ice-cold water and cooled coconut. Mix just enough to moisten ingredients (it’s okay if some lumps remain).
- Dip a banana sandwich in the batter and coat well. Immediately place the banana in hot oil and fry for 3 to 4 minutes or until golden. Drain well and place on paper towel for 2 minutes maximum, then reserve in oven on a rack. Repeat with remaining bananas (fry only a small amount at a time). Serve immediately with ice cream.
Classic Cavendish bananas work perfectly. Choose bananas that are ripe but still firm so they keep their shape when frying. Avoid bananas that are too ripe which become mushy and crush easily.
Not recommended. Tempura loses its crispiness quickly after frying. Prepare Nutella-stuffed banana sandwiches up to 2 hours in advance and keep in the fridge, then fry when ready to serve for optimal results.
Absolutely. Peanut butter, cookie butter, salted caramel or even jam work well. Choose a filling thick enough that won’t leak too much during frying.
Dip the tip of a wooden toothpick in the oil. If bubbles rise immediately around it, the oil is ready. If nothing happens, it’s too cold. If the oil smokes, it’s too hot.
Not recommended. The texture of banana and tempura doesn’t survive freezing well. This dessert deserves to be prepared and enjoyed immediately to fully enjoy the crispy-gooey contrast.
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