Fried bananas with caramel sauce and phyllo pastry

Recipe from: 1/1/1993 12:00:00 AM
Ingredients 14
Servings 4
Time

Ingredients

  • 2
    eggs
  • 15
    ml
    cooking oil
  • 30
    ml
    milk
  • 250
    ml
    plain flour
  • 30
    ml
    coconut
  • 3
    medium bananas
  • 45
    ml
    butter, for frying
  • icing sugar, for dusting
  • CARAMEL SAUCE
  • 250
    ml
    granulated sugar
  • 65
    ml
    water
  • 125
    ml
    thick cream
  • 8
    sheets
    phyllo pastry
  • icing sugar for dusting
 

Method

 
Beat together eggs, oil and milk. In a medium bowl, combine flour, coconut and salt. Make a well in the centre, and pour in the milk mixture. Stir until well blended. Peel bananas and cut in half. Melt butter in a heavy-based pan. Place banana halves in the batter, using a large spoon to gently roll them around until well coated. Once butter is hot enough, fry bananas over a medium heat until golden brown. Set aside, keeping them warm. The caramel sauce can be prepared before the bananas if desired. In a heavy-based pot, place sugar and water over a low heat and cook until sugar has dissolved. Turn up the heat, and cook sugar to a light caramel colour, remove pan immediately from the heat, cool slightly. Gently whisk in the cream and allow mixture to cool. Break phyllo pastry sheets into medium sized pieces. Place on a baking sheet and toast in the oven at 180 ºC until golden brown. Arrange banana pieces on a plate with caramel sauce and phyllo pastry and dust with icing sugar.
 

Read more on: shallow-fry  |  fruit
 

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