I've been trying to remember the taste and texture of a fried bananas dish I once had as a child. They had a hard exterior, I think, which because it was solid had the effect of continuing to cook the bananas, so by the time one bit into one, they were literally melting. Here's the recipe . . .
Clams in White Wine with Cilantro, based on a recipe by Daisy Martinez' of Puerto Rican cooking fame.
1/4 c. extra virgin olive oil 6 cloves garlic, roughly minced 1/2 t hot red pepper flakes, plain or stored in oil 1/2 c white wine 3 doz small clams