Recipe

Coconut bananas with caramel sauce

Jan 31, 2010 1:00pm
  • 25 mins cooking
  • Serves 4
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Ingredients

Coconut bananas with caramel sauce
  • 4 medium_piece (800g) firm bananas
  • plain flour
  • 2 eggs, beaten lightly
  • 1 cup (70g) shredded coconut
  • 2 tablespoon packaged breadcrumbs
  • oil for deep-frying
  • 1/2 cup (100g) brown sugar, firmly packed
  • 1/2 cup (110g) caster sugar
  • 1/2 cup (125ml) water
  • 340 gram can coconut milk
  • 1 tablespoon arrowroot
  • 1 tablespoon water, extra
  • 20 gram butter

Method

Coconut bananas with caramel sauce
  • 1
    Cut bananas in half lengthways, toss in flour, shake away excess flour. Dip bananas in eggs, then in combined coconut and breadcrumbs.
  • 2
    To make caramel sauce Combine sugars and water in pan, stir over heat, without boiling, until sugars are dissolved. Bring to boil. Boil, uncovered, for about 8 minutes, or until golden brown. Stir in coconut milk and blended arrowroot and extra water. Stir until sauce thickens slightly, remove from heat, add butter, stir until melted.
  • 3
    Deep-fry bananas in hot oil until lightly browned, drain on absorbent paper. Serve hot, with caramel sauce.

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