are like crab rangoons, except you use banana coins
instead of crab mix.
What you need:
Cut the banana into coins 1/2"
to 3/4" thick. Set out a wrapper, run a wet finger along
the edges to wet them (sort of like an envelope flap,
but all the way around), put a banana coin in the center, draw two opposing
corners together so they meet over the banana. Fold the
two other corners similarly and press the edges down to make a tightly sealed package.
If corners stick out from the thing, pinch them
to make sure they are sealed and won't let oil in.
When the oil is hot, put the rangoons
in with the folded side upward. This is important -
you want the thinner side to cook first, otherwise as
the air inside the rangoon expands it can weaken the
wrapper, allowing the cooking oil inside. When one side
is golden brown - which takes maybe a minute - turn
it over, cook until that side is golden brown, and then
place the rangoon on paper towels and blot with more
paper towels to drain off the oil.
You can add extra stuff to add to the
taste of banana. I've used cinnamon and honey - separately
and together - and would recommend them. However, they
aren't necessary; just by itself the banana tastes like
fruit pie filling.