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Fried Bananas with Cashew Miso Cream



  • 1 TB white miso
  • 2 TB cashew cream, thick
  • 1 tsp water
  • 1 1/2 tsp Ener-G, mixed with 5 TB water
  • 3/4 cup cornstarch
  • 12 bananas, cut any way you like
  • plenty of oil for frying
  • raw agave syrup
  • sesame seeds


  1. Make the cashew miso cream by mixing together the first three ingredients. Set aside.
  2. Heat the oil (enough to submerge the bananas in) in a saucepan over medium-high heat for about 4 minutes. Test the readiness of the oil by dropping a pinch of the cornstarch into the oil—if it sizzles immediately, you are ready to fry.
  3. Working in batches, dip the bananas into the Ener-G slurry and then coat with the cornstarch, tapping off any excess. Slide them into the oil slowly (being careful not to  overcrowd) and fry until golden, about 2-3 minutes. Remove from the oil and place on paper towels to drain.
  4. To serve, drizzle with the agave and a spoonful of the cashew miso cream. Sprinkle with sesame seeds.