Crunchy fried banana with salty caramel sauce

Crunchy fried banana with salty caramel sauce

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  • 4
  • Easy
  • 10 minutes
  • 10 minutes
  • Star Hill Viognier 2012


  • 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

Cooking Instructions

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.

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