Fried bananas with caramel sauce

Recipe from: 11/26/1998 12:00:00 AM
Ingredients 14
Servings 6
Time

Ingredients

  • CARAMEL SAUCE
  • 125
    ml
    brown sugar
  • 125
    ml
    castor sugar
  • 125
    ml
    water
  • 300
    ml
    cream
  • 140
    ml
    coconut
  • 15
    ml
    cornflour
  • 15
    ml
    water
  • 300
    ml
    extra cream (optional)
  • 4
    firm bananas
  • cake flour
  • 2
    eggs, lightly whisked
  • 250
    ml
    coconut
  • oil for deep-;frying
 

Method

 
CARAMEL SAUCE: In a medium-sized saucepan, heat the brown and castor sugars and water together over medium heat. Stir slowly until the sugar has dissolved and the liquid comes to the boil. Simmer slowly for about 8 minutes until the mixture is a pale caramel colour. Remove from the heat. Meanwhile boil the cream and coconut together for 5 minutes and strain. Slowly add the strained cream to the caramel while stirring continuously. Return to the heat and simmer for 5 to 10 minutes until all the caramel has dissolved. Blend the cornflour and water to form a paste and stir in. Heat the sauce until it comes to the boil and thickens slightly. Add extra cream for a creamier sauce. Roll the bananas in flour and shake off the excess. Dip in beaten egg and then in the coconut mixed with 30 ml (2 T) dried breadcrumbs. Deep-fry in heated oil until golden brown. Serve with the sauce and extra coconut.
 

Read more on: deep-fry  |  fruit
 

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