Ingredients

Method

• 1 free-range egg
• 4 T coconut milk
• 125 ml water
• 2 T cake flour
• 64 g cornflour
• Salt a pinch
• 1/4 t bicarbonate of soda
• 2 T brown sugar
• 8 T desiccated coconut
• 2 firm, ripe bananas, peeled and halved
• Canola oil, for shallow-frying
For the salty caramel sauce:
• 5 T Caramel Treat
• 3 T coconut cream
• Smoked Maldon salt, a large pinch

Method

Ingredients

In a jug, whisk the egg, coconut milk and water until combined. Sift the flour, 2 T cornflour, salt and bicarbonate of soda into a bowl and add the sugar. Mix the remaining cornflour and coconut, turn onto a plate and set aside.

Add the liquid mixture to the dry ingredients and stir to form a smooth, runny batter. Dip the banana halves in the batter until coated. Roll in the coconut-and-cornflour mixture until well coated.

Heat the oil in a pan and fry the coated bananas on both sides until golden and crunchy. Drain on kitchen paper.

To make the salty caramel sauce, place all the ingredients in a saucepan and heat for 2 minutes, stirring continuously, until just below boiling point. Serve with the crunchy banana.

Discover more fruity dessert recipes here.