Bobofrito

🍌 Ripe bananas browned directly in coconut oil without batter, with a tender centre and lightly caramelised surfaces.

Ingredients

• 4 ripe but still firm dessert bananas, about 500 g peeled flesh
• 40 ml food-grade coconut oil for the pan; not necessarily all absorbed
• 1 very small pinch salt, optional

Preparation

Choose ripe bananas that still hold their shape. Peel and halve lengthwise, shortening very large halves if needed for turning.

Prepare a serving plate and rack or suitable draining paper. Have all pieces ready before heating the pan.

Heat half the coconut oil over medium heat without smoking.

Put some banana halves cut-side down with space between them. Cook about 2–3 minutes until golden without moving too soon.

Turn carefully with a wide spatula and cook the other side 2–3 minutes until hot and tender. Lower heat if browning too quickly.

Drain briefly, add remaining oil for a second batch if needed and repeat. Divide eight halves among four people.

Add minimal optional salt and serve hot. Do not add batter, flour or sugar in this version.