The batter can be made a day ahead, the bananas you can cut them a few hours before cooking and wrap them well to minimize air exposure. You can cut them before that but they might turn black if left out too long.
]]>Request noted, I will make a note to update the recipe π However, I don't think it's the problem with the crispiness. Most of the time the reason it's not crispy is because the bananas are not fried for long enough. They need to be fried on lower heat for the full amount of time so enough water can evaporate. The bubbling should be pretty gentle by the end of it. Hope that helps!
]]>You should serve these within an hour or so after frying as they will lose their crispiness over time. These are meant to be eaten fresh. If you have leftovers, they can be reheated in the oven to refresh them a bit but it won't be as good as freshly fried.
]]>Brilliant - just like fried bananas in Chiang Mai. I will make these again!!
]]>OMG with vanilla, cinnamon and nutmeg? Brilliant! Were they as crazy-good as it sounds? (am drooling lol) Adam
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