Fried Caramel Bananas
photo by Baby Kato
- Ready In:
- 20mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 6 firm ripe Asian bananas (preferably Lady Finger or Sugar bananas)
- 1 large egg, lightly beaten
- 118.29 ml ground hazelnuts
- 59.14 ml packaged breadcrumbs
- 946.36 ml vegetable oil or 946.36 ml peanut oil, for deep-frying
- coconut ice cream or mango ice cream, to serve
-
Caramel Sauce
- 19.71 ml butter
- 19.71 ml dark rum
- 177.44 ml firmly packed brown sugar
- 59.14 ml water
- 283.49 g can coconut milk
directions
- Peel bananas and cut in half lengthways.
- Place lightly beaten egg in a shallow bowl, and the combined ground hazelnuts and breadcrumbs in another shallow bowl.
- Dip banana pieces firstly into egg, and then coat in hazelnut and breadcrumb mixture.
- Heat cooking oil in a wok to 375ºF, and deep-fry bananas, in batches, until golden brown.
- Drain on absorbent kitchen paper, and keep warm until all the banana has been cooked.
- For the caramel sauce, melt butter in a small pan, then add remaining ingredients and stir.
- Bring to the boil and cook, uncovered, until sauce has thickened slightly, about 8 minutes.
- Serve each individual portion with icecream of choice.
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RECIPE SUBMITTED BY
Daydream
Australia
<p>I was raised in a family that loves to travel, meet people from other countries, and taste new foods. We are quite 'international' - my brother's wife is Indian, my sister's husband is Swiss and my son's wife is of Swedish and Croatian origin. My little dogs are German - miniature Dachshunds.</p>
8725212"