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)
1) 4 bananas
2) 1 orange
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
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!