Coconut bananas these are good!
And it’s not an island dessert if you don’t serve it with sweet creamy coconut sauce. I mean creamy coconut sauce just takes it to another level like it does with panipopo and vailesi and with deep fried bananas it’s just delicious.
Dust with powdered sugar, swirl some coconut cream and you’ll get an explosion of super crunchy, soft goey and rich creamy sauce. Coconut banana good!
TIPS: This batter mix is super simple and using cornflour as well as plain flour means you get a really crunchy batter. Make sure you use clean canola oil as it will definitely affect the flavour. Keep the oil temperature fairly high (around 175C) to ensure the bananas don’t absorb too much oil, so batch fry the bananas and don’t overcrowd the pan. Keep cooked bananas in a warm oven until ready to serve.
- 1/2 cup plain flour
- 1/2 cup cornflour
- 1 & 1/2 teaspoon baking powder
- 1/2 cup coconut milk
- 1/4 icy cold water
- 2 tablespoons of sugar
- 6 ripe bananas
- Canola oil for deep frying
- Icing sugar to serve
- 1 cup coconut cream or thick coconut milk (Kara)
- 1 tablespoons of sugar
- Whisk batter ingredients together until smooth. Slice bananas into thirds and dip into batter coating each piece well.
- Heat oil to 175C in a large dutch oven or cast iron pan and deep fry bananas in batches. Turn and cook for around 2 minutes or until golden and the batter is cooked. Remove bananas from oil with a slotted spoon and allow to drain on paper towels.
- To make the coconut sauce, heat coconut cream and sugar in a small saucepan. Bring to the boil, reduce heat to medium and allow sauce to thicken & caramelize (about 4-5 minutes). Remove from heat and serve in a dipping dish with bananas.
- If cooking a large batch, keep bananas in a warm oven while you cook until ready to serve.