serves
4
prep
5 minutes
cook
20 minutes
difficulty
Mid
serves
4
people
preparation
5
minutes
cooking
20
minutes
difficulty
Mid
level
Ingredients
- 6 bananas, ripe but firm
- Sorbet of choice, to serve (coconut sorbet works perfectly!)
Batter
- ½ cup (75 g) self-raising flour
- ¼ cup (30 g) cornflour
- 1 tbsp rice flour
- ½ tsp baking powder
- pinch of sugar
- 180 ml water
- 1½ tbsp vegetable oil
Rum caramel
- 125 gm chopped palm sugar
- 25 ml golden rum
- 25 ml water
- 20 ml coconut milk
- 20 g glucose
Resting time: 30 minutes.
Instructions
- Heat a large pot of vegetable oil to 175°C.
- For the batter: Whisk all of the ingredients together without overworking and place in the fridge to rest for 30 minutes.
- For the rum caramel: Add all of the ingredients into a small saucepan and gently cook until everything is dissolved and then cook until it is thick and syrupy. Cool and keep at room temperature.
- To cook, cut the bananas into quarters on an angle and using a fork dip, them in the batter and then cook them in the oil in 2 batches as not to overcrowd the pot. Cook for about 3-4 minutes until the batter is crisp and golden.
- Spoon a decent amount of the caramel into the bottom of each bowl. Top with some banana and a scoop of sorbet.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
