<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Start by preparing your bananas - peel them and cut each banana in half lengthwise, then cut each half into 2-3 pieces depending on size. You want chunky pieces that will hold their shape during frying. Pat the banana pieces completely dry with kitchen paper, as any moisture will cause the oil to splatter dangerously.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Set up your breading station with three shallow dishes. In the first dish, combine 100g plain flour with a pinch of salt. In the second dish, crack and whisk the 2 eggs until smooth and well combined. In the third dish, spread out the panko breadcrumbs evenly. This assembly line approach will make the coating process much smoother.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Heat the vegetable oil in a heavy-bottomed saucepan or deep fryer to exactly 170°C. Use a cooking thermometer to monitor this temperature throughout cooking - it's crucial for achieving that perfect golden, crispy exterior without the banana becoming mushy inside. The oil should be at least 5cm deep to properly submerge the banana pieces.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Working with one piece at a time, lightly dust each banana piece with the 2 tablespoons of additional flour, shaking off any excess. This initial dusting helps the subsequent coatings adhere properly and creates a barrier that prevents the banana from breaking down.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Dip the floured banana piece into the seasoned flour mixture, ensuring it's completely coated. Next, dip it into the beaten eggs, allowing any excess to drip off. Finally, roll it generously in the panko breadcrumbs, pressing gently to ensure the crumbs adhere well. The coating should be even and substantial - this creates that signature katsu crunch.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Carefully lower the coated banana pieces into the hot oil using a slotted spoon, adding only 2-3 pieces at a time to avoid overcrowding and temperature drops. Fry for 2-3 minutes, turning once halfway through, until the coating is deep golden brown and gloriously crispy. The timing is crucial - too long and the banana will become mushy, too short and the coating won't be properly crispy.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Remove the fried banana katsu using a slotted spoon and immediately transfer to a plate lined with kitchen paper to drain excess oil. Let them rest for 1-2 minutes to cool slightly while maintaining their crispy texture.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Arrange the warm banana katsu on serving plates, drizzle generously with katsu sauce, and garnish with a sprinkle of sesame seeds and fresh mint leaves. Serve immediately alongside a scoop of vanilla ice cream for the perfect contrast of warm, crispy banana and cool, creamy ice cream that makes this dessert absolutely irresistible.</li></ol>