Tarrahs Sweet Fried Bananas With Raspberry Coconut Sauce Recipes

Steps:

• Cut each banana half into 3 or 4 pieces.
• Mix sugar and cinnamon together in a shallow bowl.
• Melt butter in a skillet over medium-low heat; add banana slices and cook until golden brown, 5 to 10 minutes. Transfer banana slices to a paper towel-lined plate. Coat banana slices, 1 at a time, with cinnamon-sugar.

Steps:

• Heat the sugar in a small frying pan. When melted, add the bananas and caramelise on each side for 3-4 mins. Lift out and set aside.
• Tip the coconut milk into the pan with a pinch of salt, stir into the sugar and bubble until syrupy. Divide between 2 bowls, top with the caramelised bananas, then add a scoop of ice cream and scatter with toasted coconut.

Steps:

• For the Bananas:.
• In a deep wok or skillet, fill with peanut oil half way, and heat until about 375 degrees, or when bubbles form around food when placed in oil. (tear off a little piece of the wrappers, and place in oil to test)
• Place bananas on wrappers diagonaly across, and drizzle with a little honey. Sprinkle a little bit of cinnamon on top of banana and honey. (the 1/4 cup honey and the cinnamon is for all of the bananas).
• Wrap bananas in eggroll wrappers: Fold bottom corner over banana, then tuck side corners in, Roll rest of wrapper over banana, using a little water (or honey) to seal the edges.
• Place wrapped bananas in fryer oil and fry until golden (about 5 minutes).
• Drain on paper towel, and allow to cool slightly before serving.
• For Sauce:.
• Place strained raspberries and coconut milk in small saucepan and heat over medium heat.
• Stir to combine, then add and stir in remaining ingredients.
• Heat mixture until boiled down slightly, and you have a realtivly thick sauce.
• You may want to chill sauce before serving, but it is good warm too.
• Sprinkle fried bananas with powdered sugar and serve with raspberry sauce.