Banana Katsu with Red Currants

  • Type: Dessert
  • Time: 30 min
  • Servings: 2


  • 1 Tablespoon all-purpose flour
  •  1 egg
  •  3 Tablespoons panko (Japanese-style breadcrumbs)
  •  2 Large bananas, peeled
  •   Vegetable oil, for deep-frying
  •   Powdered sugar
  •  4 Scoops vanilla ice cream
  •  Tablespoons CurrantC™ Red Currants
  •   Sprigs of fresh mint (optional)


  • Place the flour in a bowl, the beaten egg in another, and the breadcrumbs in a third. 
  • One at a time, dip the bananas first in the flour, then the egg, and finally dredge through the breadcrumbs until evenly coated.
  • Add about 2 inches of oil to a medium saucepan.
  • Heat over medium-high until the oil reaches 350 degrees
  • Add the bananas and fry for 3 to 4 minutes, or until golden brown. 
  • Use a slotted spoon to remove the bananas from the oil and set aside on paper towels to absorb excess oil.
  • Dust the bananas with powdered sugar. 
  • Place each banana on a serving plate.
  • Add two scoops of ice cream and, if desired, garnish with Red Currants and fresh mint.