Arabic fried banana receipe.
Take bananas that are fully ripe. Peel them and immerse them in a fine samid [semolina] dough, as for pan cakes. Then take them up and leave on something woven. Boil sesame oil, fry the bananas, take them out and throw them in syrup. Take them up and throw them in pounded sugar, then arrange them in a tray with thin flat bread above and below. Hang fat chicken above it. – Familiar Foods, p. 411, “Medieval Arab Cookery”
I only used the first part of this recipe. I wanted something a bit different so I decides to make the fried bananas.
I peeled bananas and cut them into chunks about 2-3 inches long. Make a batter with semolina flour, eggs, wheat flour and water. Dunk the bananas in batter and fry them in sesame oil. I skipped putting them in syrup and instead dusted them with powdered sugar.
– Familiar Foods = al-Kitab Wasf al-At’ima al-Mu’tada (The Book of the Description of Familiar Foods), 1373 [complete text translated and introduced by Charles Perry in Medieval Arab Cookery]