Name: Fried bananas with caramel sauce and phyllo pastry
Yield: 4 servings
Cuisine: Boil
Ingredients: 2.00 eggs; 15.00 ml oil; 30.00 ml milk; 250.00 ml flour plain; 30.00 ml coconut; 3.00 bananas medium; 45.00 ml butter for frying; icing sugar to dust; 250.00 ml sugar granulated; 65.00 ml water; 125.00 ml cream thick; 8.00 sheets phyllo pastry; icing sugar for dusting

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Ingredients (13)

2.00	eggs
15.00 ml	oil
30.00 ml	milk
250.00 ml	flour — plain
30.00 ml	coconut
3.00	bananas — medium
45.00 ml	butter — for frying
	icing sugar — to dust

CARAMEL SAUCE

250.00 ml	sugar — granulated
65.00 ml	water
125.00 ml	cream — thick
8.00 sheets	phyllo pastry
	icing sugar — for dusting

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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.