Crunchy fried banana with salty caramel sauce

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

Ingredients

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.

Discover more fruity dessert recipes here.