- 750 ml sunflower oil
- 200 g cake flour
- 2 t baking powder
- 2 T icing sugar
- 1/4 t salt
- 170 ml buttermilk
- 1 free-range egg
- 3 bananas, mashed and sprinkled with 1 t lemon juice
- 3 T treacle sugar
- 2 t ground cinnamon
- For the chocolate sauce:
- 250 ml cream
- 200 g milk chocolate, chopped
Heat the oil in a deep saucepan. Sift the flour, baking powder, icing sugar and salt into a mixing bowl. Whisk together the buttermilk and egg and add to the dry ingredients.
Fold in the mashed bananas. The batter should be the consistency of thick porridge. If the batter seems too thick, add more buttermilk, 1 T at a time. If it’s too thin, add 1 T flour at a time.
Using 2 teaspoons, mould the batter into rounds before spooning into the oil. Fry until golden brown in small batches to prevent the temperature of the oil from dropping too much. Once cooked, remove from the oil using a slotted spoon and drain on kitchen paper.
Combine the treacle sugar and cinnamon and sprinkle over the warm churros.
Drizzle over the chocolate sauce or serve as a dipping sauce on the side.
To make the chocolate sauce, bring the cream to a gentle simmer over a medium heat. Place the chocolate in a bowl and pour over the cream. Allow the mixture to stand for 30 seconds, then mix gently to melt the rest of the chocolate, ensuring the mixture is smooth.
Cook's note: These are my interpretation of the typical Spanish version, which are usually long and skinny.