Healthy Baked Banana Flour Churros with Spicy Tomato Sauce
25 minutes
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About Healthy Baked Banana Flour Churros with Spicy Tomato Sauce
Craving churros but watching your waistline? These healthy baked churros deliver that satisfying crunch without the guilt, thanks to a clever blend of raw banana flour and whole wheat flour.This gluten-free recipe bakes up beautifully crisp on the outside, soft on the inside, and pairs perfectly with a zesty homemade chili tomato sauce. The natural sweetness of banana flour shines through, creating a flavor explosion in every bite.Easy to make with our simple instructions, these baked churros are a nutritious snack or delightful brunch addition perfect for any occasion.
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Recipe Time & More
Prep10 minutes
Cook15 minutes
Total25 minutes
Ingredients
Churro Dough
- ½ cup Banana Flour raw
- ½ cup Whole Wheat Flour whole
- ½ tsp Baking Powder
- 1 tsp Cane Sugar
- ¼ tsp Salt or to taste
- 40 gm Butter
- 1 tbsp Vegetable Oil
- 1 tbsp Water lukewarm, or as needed
- 2 Large Eggs
Spicy Tomato Sauce
- 1 Large Tomato
- 4 Chillies dried, red, whole
- 2 clove Garlic
- 1 ½ tsp Salt or to taste
- 2 cup Water
Instructions
- In a large bowl, whisk together the raw banana flour, whole wheat flour, baking powder, cane sugar, and salt.
- Melt the butter in a saucepan over medium heat.
- Once the butter begins to bubble, reduce the heat to low and add the dry ingredients to the saucepan. Mix well to combine.
- Add one egg to the mixture and mix vigorously until fully incorporated.
- Add the second egg and mix thoroughly until the dough comes together.
- Remove the saucepan from the heat and let the dough cool slightly.
- Transfer the dough to a bowl. Knead in the vegetable oil and lukewarm water, a tablespoon at a time, until the dough reaches a smooth, pliable consistency. Add only enough water to make the dough workable, not sticky.
- Transfer the dough to a piping bag fitted with a star nozzle or a churro maker.
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly grease it.
- Pipe 4-5 inch lengths of dough onto the prepared baking sheet, leaving some space between each churro.
- Bake for 15-20 minutes, or until the churros are golden brown and crispy.
- While the churros bake, prepare the spicy tomato sauce.
- In a saucepan, combine the tomato, dried red chilies, salt, garlic cloves, and water. Bring the mixture to a boil over high heat.
- Reduce the heat to low, cover, and simmer for 15 minutes, or until the tomato and chilies have softened.
- Remove from heat and let the mixture cool slightly.
- Drain the excess water from the tomato mixture, reserving about ¼ cup of the cooking liquid.
- Transfer the tomato mixture to a blender or food processor and blend until smooth. Add a tablespoon or two of the reserved cooking liquid if needed to reach your desired consistency.
- Serve the warm baked churros with the spicy tomato sauce. Enjoy!
Recipe Notes
Good To Know
- For extra crunch, lightly spray the shaped churros with vegetable oil before baking, and finish with a quick broil for 1-2 minutes at the end—watching closely to prevent burning.
- If you prefer a fully gluten-free option, substitute the wheat flour with an equal amount of gluten-free all-purpose flour or more banana flour, but add an extra tablespoon of liquid to achieve the right piping consistency.
- To enhance the savory and tangy flavors, try dusting the warm churros with a mixture of smoked paprika, lemon zest, and a pinch of sea salt instead of the traditional cinnamon sugar.
- Baked churros are best enjoyed fresh, but if you have leftovers, re-crisp them in a preheated oven at 180°C (350°F) for 5-7 minutes before serving to restore their texture.
Expert Tips
- For even baking, ensure your churros are uniformly sized and spaced on the baking sheet.
- Don't overmix the churro dough, as this can lead to tough churros. Mix until just combined.
- Experiment with different dipping sauces like chocolate ganache, caramel, or dulce de leche.
Storage Instructions
- Baked churros are best enjoyed immediately. If storing, place them in an airtight container at room temperature for up to 2 days. Reheat in a 350°F (175°C) oven for 5-7 minutes to restore crispness.
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Recipe Nutrition
Calories: 5023kcalCarbohydrates: 33gProtein: 14gFat: 548gSaturated Fat: 324gPolyunsaturated Fat: 67.2gMonounsaturated Fat: 134.4gCholesterol: 67mgSodium: 1330mgFiber: 1gSugar: 3g
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5 Comments
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What a delicious recipe! Thanks for posting.
I’m excited to try this recipe!
This looks so good! Can’t wait to cook it.
I’m excited to try this recipe!
This looks incredible! Thank you.