Binana Furai
Binana Furai (bih-NAH-nah foo-RAH-ee)
Marshallese Banana Fritters
Ripe banana slices coated in a light coconut batter and fried until golden, dusted with sugar, a crispy-sweet snack loved across the Marshall Islands.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: paper-lined basket
Garnishes: powdered sugar, lime wedges
Accompaniments: coconut cream dip
Instructions
-
1
Whisk together flour, sugar, salt, egg, and coconut milk until smooth batter forms.
-
2
Peel bananas and cut in half lengthwise, then crosswise into pieces.
-
3
Heat coconut oil in a deep skillet to 175°C (350°F).
-
4
Dip banana pieces in batter, allowing excess to drip off.
-
5
Fry in batches for 2-3 minutes per side until golden brown.
-
6
Drain on paper towels, dust with sugar, and serve with lime wedges.
Did You Know?
Marshallese grandmothers judge the ripeness of frying bananas by smell alone, insisting they must be fragrant but still firm enough to hold their shape.
Chef's Notes
Equipment Tips
- deep skillet
- mixing bowl
- slotted spoon
Garnishing
powdered sugar, lime wedges
Accompaniments
coconut cream dip
The Story Behind Binana Furai
Banana fritters arrived in the Marshall Islands through multiple cultural influences — Japanese tempura techniques, American frying traditions, and Filipino cooking all contributed. Marshallese cooks made the recipe their own by using coconut milk in the batter and coconut oil for frying.
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