Ingredients

Method

• 2 ripe bananas
• 50 g white sugar
• 2½ t instant yeast
• 1 cup lukewarm water
• 370 g white bread flour
• 30 g milk powder or coffee creamer
• ½ t ground nutmeg
• ½ t salt
• 1 t vanilla extract
• 4 cups sunflower or canola oil
• 120 g chocolate chips
• icing sugar, for dusting

Method

Ingredients

1. Mash the bananas until smooth using a fork.

2. In a large bowl, whisk the sugar and yeast into the water until dissolved.

3. Add the flour, mashed bananas, milk powder or creamer, nutmeg, salt and vanilla extract and stir until fully combined.

4. Cover the bowl with clingwrap or a clean kitchen towel and leave the dough to rise for about 1 hour, or until doubled in size.

5. Heat the oil to 180°C in a saucepan.

6. Fill a piping bag with the risen dough and cut off a 2-cm-wide tip or use a 2-cm round nozzle.

7. Pipe the dough into the oil, cutting it into 2–3 cm pieces using an oiled pair of scissors. Do not overcrowd the pan.

8. Fry the dough balls, turning them continuously, for 4–6 minutes until golden-brown. Remove using a slotted spoon and drain on kitchen paper while you fry the remaining dough.

9. Melt the chocolate chips in the microwave at a low heat, stirring every 30 seconds until smooth. Transfer the melted chocolate to a piping bag (or a resealable plastic bag with a small corner cut off).

10. Drizzle the melted chocolate over the warm fat cakes and finish with a light dusting of icing sugar. Alternatively, serve the melted chocolate separately for dipping.

Cook’s note: To fill the piping bag, place the bag inside a tall glass and fold the edges over the rim, then fill with the dough or melted chocolate.

Find more South African recipes here

Videographer: Romy Wilson
Food Assistant: Leila Ann