I took the 1950's New Orleans classic, and gave it a beer-battered upgrade.

Deep Fried Bananas Foster Yield: Makes 4 servings


  • 1 1/2 cups all-purpose baking mix
  • 1/2 (12-oz.) bottle raspberry wheat beer (we used Abita)
  • 1 large egg
  • 1/4 tsp. ground cinnamon
  • 4 medium-sized ripe bananas
  • Vegetable oil
  • 1/4 cup brown sugar
  • 2 Tbsp. butter
  • 1 1/2 Tbsp. brandy
  • 1 1/2 Tbsp. banana liqueur
  • Vanilla Ice Cream


1. Whisk together first 4 ingredients in a large bowl. Peel bananas; cut in half lengthwise, then cut in half crosswise.

2. Pour oil to a depth of 2 inches in a Dutch oven; heat over medium heat to 350°. Dip banana pieces in batter and fry 30 seconds on each sided or until golden brown. Drain on a wire rack over paper towels.

3. Heat butter and brown sugar in a large skillet over medium heat, stirring constantly, until bubbly. Remove from heat. Add brandy and banana liqueur. If desired, ignite with a long match or long lighter just above the liquid mixture to light fumes (not liquid itself). Let flames die down. Stir until smooth.

4. Assemble bananas in a dish; top with desired amount of ice cream and spoon sauce over bananas and ice cream. Garnish with fresh raspberries and chopped fresh apricots.

Watch how this warm and crunchy treat comes together:


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