Fried bananas with caramel sauce

YOU
6 servings
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Fruit

By Food24 November 03 2009
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Ingredients (13)

CARAMEL SAUCE
125.00 ml brown sugar
125.00 ml castor sugar
125.00 ml water
300.00 ml cream
140.00 ml coconut
15.00 ml cornflour
15.00 ml water
300.00 ml cream
4.00 bananas
flour — cake
2.00 eggs — lightly whisked
250.00 ml coconut
oil — for deep-frying
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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.



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