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

As promised, (drum roll please)...here is my recipe for "Fried Banana, Doused with Rum and Set on Fire!" --complete with pictures and notes to guide you to success!  

What I learned:

• Using firm, whole bananas is important to the integrity of this version.  Whole bananas are less likely to break down or loose moisture while deep frying, and the ratio is kept in favor of showcasing the banana vs the coating.
• Introducing rice flour and cornstarch produces a golden crispy coating surrounding a moist tender banana.  Baking powder and cold seltzer water react to create multiple puffy pockets when deep fried.
• Before serving, generously sprinkle with sugar, splash straight rum onto banana and plate, and light immediately.  Tilt plate and using a metal spoon, baste rum and sugar over banana until flames die.  Basting helps to slightly candy and crisp the fried batter, further intensifying flavors and texture.  

Ann Vu's "Fried Banana, Doused with Rum and Set on Fire!"

I personally think my batter coating has better color.

• Fried Banana, Doused with Rum and Set on Fire!   

This batter is quick to mix and easy to work with.  Surprisingly, batter holds up well when tightly wrapped and refrigerated for up to 6 hours.

2 tablespoons rice flour
1 cup all-purpose flour
¼ cup corn starch
1 ½ teaspoon baking powder
2 teaspoon teaspoons sugar

¼ teaspoon salt

½ teaspoon banana or vanilla extract
1  teaspoon rum, brandy or cognac
1 ½ cups ICE COLD seltzer water or beer, more if needed
About 12 large bananas, ripe but still firm, peel and left whole 
1 quart vegetable oil, for deep frying as needed

To finish

2-3 teaspoons sugar

1-2 tablespoons dark rum, brandy or cognac per banana

long match or light to ignite

Sift together rice flour, all-purpose flour, corn starch, baking powder, 2 teaspoons of sugar and salt into large mixing bowl.

In measuring cup, measure 1½ cups ICE COLD seltzer water or beer, stir in extract and liquor.  Combine liquids into the flour mixture, gently stirring with wire whisk or large spoon until batter resembles a slightly lumpy pancake batter.   DO NOT OVERMIX!  Add more water if necessary (I did not).  For best results, cover and allow to rest in refrigerator for an hour.

In a large Dutch oven (or deep-fryer), pour in 2-3 inches of oil and heat over medium high heat until oil reaches 375 degrees.  The oil should be slightly bubbly, but not smoking.  Dip a whole banana into the tempura batter to coat completely.  Allow the excess batter to drip back into the bowl.  Carefully lower into hot oil, one at a time. 

Maintain proper heat (between 350-375 degrees) and deep fry for 2-3 minutes per batch.  Use a metal spoon to baste the top of the banana with hot oil, and/or flip each banana using a spider skimmer and cook until golden on all sides.  Remove fried banana and drain on paper towels to remove excess oil and transfer them onto the cooling rack.  Repeat until the rest of the bananas are used. 

To serve, line up your sugar, liquor and lighter to immediately strike flames.  Place 1-2 banana(s) on a heat proof plate.  Sprinkle each banana generously with sugar.  Pour a small amount of dark rum over bananas and some onto plate.  Immediately ignite to flame.   DO NOT heat the liquor first!   And remember, too much liquor is counter intuitive and will only make the fried banana soggy, and almost impossible to light.   Tilt the plate and with a metal spoon, baste bananas with rum and sugar until the flames die and alcohol is burned off. 
-Enjoy!