Sticky Fried Bananas

Sticky, glossy, melt-in-mouth

Prep Time 10 min
Cook Time 10 min
Serving Size 2
Recipe Type Microwave Oven

A quick, no-fuss dessert, Sticky Fried Banana brings together caramel, butter, and the mellow sweetness of ripe plantains. Diagonal slices are seared to a crisp edge in fragrant vanilla butter, glazed with caramelised sugar, and finished with a splash of rum for extra richness. Bananas hold a cherished place in Indian culture — sacred, nourishing, and comforting. This recipe turns them into an easy-to-make indulgence perfect for midweek cravings or festive gatherings. Serve warm and enjoy the harmony of crisp edges, sticky centres, and the deep caramel flavour with just a whisper of salt.

Ingredients

Fresh oranges (navel, blood, or mandarin)
Optional: Cinnamon powder, sugar, or cloves for flavor

Method

Set to 80–90°C and keep the door slightly open with a wooden spoon to allow moisture to escape.
Slice oranges into very thin rounds, ideally 2 – 3 mm thick. Discard seeds if any.
Pat both sides of the slices with a paper towel to absorb surface moisture.
Line the baking tray with parchment paper or silicone mat.
Lay slices in a single layer, not overlapping. Place the tray in the middle rack. Bake for 4 hours, flipping slices every 45–60 minutes.
Drying time depends on slice thickness, orange variety, and oven airflow. Slices should feel dry, leathery, and lightly crisp at the edges. If still sticky, bake longer in 15-minute intervals. Let cool completely on a wire rack. Store in an airtight container for up to a month (if fully dry).

Optional Variations:

Dust with cinnamon sugar before baking for a spiced version.
Press a clove into the center for aroma.
Use in tea infusions, garnishes, cakes etc.

Did you know?

Bananas = abundance, health & tradition! In India, they’re not just a snack but sacred symbols . From Alexander’s travels to Bengali Pujo, and wedding rituals to delicious curries—bananas are woven into history, culture, and food. Every part of the plant is treasured!

Find out more about the history and tradition of the dish

In India, ragi has been found in archaeological excavations dating back to 1800 BC, and has been associated with honouring poets with a concoction of ragi, milk, and honey.

Read

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