Nothing is more awkward than when a sever "CAN'T light that banana!"

There's one thing you should know about me.   Occasionally, I'll set off on covert missions to create and/or copy an “ultimate” recipe or dish.  Sometimes, it’s on a dare; other times, it’s inspired by a memory.  But usually, pursuit is spurred by random frustration that someone else has perfected one of my favorite things to eat while no one else seems to come close.  Throw in words, like “secret” or “best” and I’m launched!

Yes, I’m arrogant and stubborn enough to believe that with enough tries…I will crack the recipe’s secrets.  And so it goes …with as many times as it’ll take me, with all the questions I’ll have to ask …and for all the times my loved ones will have to endure repeats …my mission stops only when I finally get it right! 

Don’t laugh!  This time, my target is "Fried Banana Flambé!"  Specifically Dac Phuc Restaurant's fried bananas --coated with a crispy/slightly chewy rice flour batter, deep fried, sprinkled with rum and sugar, and brought to the table in flames!  As it approaches, you can smell the burnt sugar and hear the sizzle and crack.  Just as you think, “My God…the banana is on fire!” …flames suddenly disappear leaving the edges slightly scorched and texturally charred.  One bite and you know it's nothing like those oily hard crusted fritters other places serve.

I'm always tempted by promising versions offered in restaurants and by home cooks.  For example, hubby and I ordered fried bananas this evening from a different place downtown.  To our chagrin, we all experienced the longest awkward 5 minutes as the server repeatedly tried to light the banana on fire!  We blushed as she burned through all her matches and poured on more rum, but still no flames.  Even worse was how the failed banana tasted.

Hence, perfecting the Fried Banana is my new project and I promise, we will figure out how to either make it exactly and/or better!  This much I know and can taste:  whole bananas, rice flour, a little cornstarch and straight dark rum.   I'm also guessing hot oil, cold batter ...maybe seltzer water or baking soda.  As a baseline, I'm going to start with a store bought batter mix.  (Hell, I'd love it if it were that easy!).   Next, I'm applying my best guesses to create a worthy scratch recipe to share with you.   
--Test results will be posted above.