Banana Syrnyky
A very ripe banana replaces both the sugar and part of the egg in syrnyky: the purée binds the mixture well. It also brings water and simple sugars, so the batter needs a little more flour and the pan needs a lower flame. On the usual medium heat these darken in ninety seconds and stay raw inside.
- Prep
- 15 min
- Cook
- 16 min
- Total
- 31 min
- Servings
- 4
- Level
- Easy
- Per serving
- 350 kcal
Ingredients
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What to use instead
Rice flour works instead of wheat and gives a slightly crisper outside.
Makes: 12 syrnyky, 4 portions
Shopping list
The ingredients for the servings you chose — copy them or send them to a messenger. Tick what you already have at home: only the rest goes on the list.
Method
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Step 1: Choose the bananas
You want them overripe, with brown spots. Green bananas taste starchy and barely sweeten anything, so you would need twice the sugar to compensate.
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Step 2: Drain the curd
Drain wet cheese in a cloth for 15 minutes. The banana adds liquid of its own, so there is no margin for extra moisture.
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Step 3: Mash the bananas
Mash them with a fork to a purée with a few small lumps left. A blender makes the mixture too loose and sticky.
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Step 4: Mix the batter
Combine the sieved curd, banana, egg, cinnamon, salt and sugar, then work in the flour. The batter is softer than for plain syrnyky, which is expected.
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Step 5: Check the consistency
Roll a ball with wet hands. If it settles slowly but does not spread into a puddle, you are set. If it runs, add 15 g more flour and test again.
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Step 6: Shape them
Form 12 small cakes about 1.5 cm thick. Smaller ones heat through faster, which matters when the surface browns sooner than usual.
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Step 7: Fry on low heat
Heat the oil over a low flame. Fry for 4 minutes per side under a lid: banana sugars caramelise quickly, and high heat turns that caramel bitter.
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Step 8: Serve
Serve straight away with honey. After an hour banana syrnyky settle and go noticeably wetter inside.
Tips & variations
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Tip
Banana browns on contact with air, so mash it last and stir it into the curd immediately.
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Variation
Add 2 tbsp of rolled oats for a denser texture, or a handful of chocolate chips.
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Swap
Rice flour works instead of wheat and gives a slightly crisper outside.
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Storage
One day in the fridge; after that the banana darkens and overwhelms the curd. Do not keep the raw batter at all.
Nutrition
| 1 serving | Whole dish 4 servings | |
|---|---|---|
| Energy | 350 kcal | 1,400 kcal |
| Protein | 19 g | 76 g |
| Fat | 13 g | 52 g |
| Carbohydrates | 39 g | 156 g |
Approximate values calculated from standard ingredient data.
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