Banana fritters with coconut and peanut crust

all details

As you cook the bananas, the peanut butter melts away a little, leaving the coconut and crushed peanuts stuck to the bananas. It also adds a slightly salty flavour that works well with the sweet caramel sauce.

Good Living  Bistrodes  Crust 9th Sept  Banana fritters and coconut and peanut crust    taken 11th August 2008  SMH,features pic Natalie Boog  styled by Cidonie Richards
Photo: Natalie Boog

Ingredients

1 cup crushed peanuts

1 cup shredded coconut

3 tbsp peanut butter

4 bananas, peeled

130g caster sugar

2 tbsp water

3 tbsp coconut cream

Peanut oil

Method

Mix peanuts and coconut together in a bowl. Spread peanut butter over bananas and press coconut crust onto bananas.

Place sugar and water in a saucepan and stir to dissolve. Once dissolved, bring to the boil until a deep honey colour, brushing down sides with a pastry brush (see tip). Add coconut cream and reboil. Remove from heat and reserve.

Heat peanut oil in a frypan over a medium heat and gently fry bananas on each side until golden. Remove from pan and drizzle with caramel sauce before serving.

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  • Main Ingredients - Banana
  • Course - Dessert
  • Occasion - Kids' cooking

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