- 225 g self-raising flour
- 1 T sugar
- a good pinch salt
- a pinch ground cinnamon
- 1 T butter
- 1 free-range egg
- ½ cup milk or buttermilk
- 2 bananas sliced diagonally into approximately 4 cm pieces
- vegetable or sunflower oil, for deep-frying
- For the syrup:
- 200 g brown sugar
- 1 cup water
- 2 cinnamon sticks
- a pinch cream of tartar
1. To make the dough, mix all the dry ingredients, then rub the butter into the flour mixture until it resembles crumbs.
2. Combine the egg with the milk and mix into the dry ingredients. Don’t be heavy-handed with the dough, mix until you have a soft but pliable dough that can easily be rolled with a rolling pin without sticking to your work surface.
3. Lightly dust your work surface with a bit of flour, and roll out the dough to a thickness of 3 mm. Use your favourite drinking glass, tea cup or cookie cutter to cut out circles of dough.
4. Place a piece of banana in the centre of each piece of dough and light brush the edges of the circles with beaten egg or water.
5. Wrap the banana in the dough allowing the edges to overlap slightly, securing it by pinching the edges lightly with your fingers. Repeat with the remaining dough and bananas.
6. Deep-fry the wraps in the oil over a medium heat until golden in colour. Drain on kitchen paper.
7. To make the syrup, combine all of the ingredients in a small saucepan and heat gently until it boils. The syrup should not be thick and gooey, nor too thin. It should be sticky if rubbed between your fingers – light and glossy with a hint of cinnamon.
8. Dip the banana wraps into the simple syrup for a few seconds. You do not want them to be soaked in sugar, nor do you want them to be soft and soggy.
Recipe first published in Fayruza Abrahams’ self-published cookbook, Around my Table. Available in soft and hard copy via Amazon Kindle Direct Publishing.