By 300 Sandwiches
My mother—surprised and thankful after I gave her a dozen white roses, a stuffed animal and a box of chocolates—informed me that I had not spent one Mother’s Day with her since I moved away for college. She lives in Michigan, I’m in New York. “But I always sent a card and gifts!” I said.
The guilt settled in right before brunch. It faded when I made these fried banana sandwiches with strawberries and whipped cream.
Fried banana were mom’s idea, suggested as something to snack on while we sat on the porch and read the papers. I used the bananas to form strawberry shortcake–like treats, and finished them off with a bit of powdered sugar before we settled on the porch.
These fried treats are small, so at least you can indulge in one without feeling too guilty. They tasted just like funnel cakes. Which reminded me of my childhood, of going with my mother to amusement parks like Six Flags or Santa’s Village outside of Chicago and buying those fried, powdered sugar covered desserts. It reminded me of summer. And reminded me that in a few short days, I’ll be in the sun with E, reunited on the beach in the Caribbean, where I’ll remake these for him and our friends when I land.
just under 2/3 cup flour
1/2 cup milk
2 tablespoons sugar
1/2 teaspoon vanilla extract
pinch of salt
pinch of baking soda
two bananas, sliced
1 cup strawberries, sliced
In a small bowl, mix egg, sugar, salt, and baking soda together. Then, add half the milk, and slowly add flour. Add rest of milk and combine until mixture is consistency of cake batter.
Heat oil to a high temperature in skillet over medium heat. Dip banana slices into batter, and fry in oil for about a minute on each side, util brown. Remove from oil and let cool on paper towel lined plate or baking rack.
Stack banana with slices of strawberry and whipped cream, top with another banana. Pierce toothpick down the middle. Serve. Makes at least 8 “shortcakes.”