Banana fritters with coconut and peanut crust
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.
Banana fritters with a coconut-peanut crust. Photo: Natalie Boog
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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
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.
Tip: Avoid a sticky end
When making a sugar and water caramel there are a few tricks to ensure the mixture does not crystallise. Stir regularly so the sugar completely dissolves before bringing the mixture to boil. Then run a wet pastry brush around the saucepan's side to dissolve any crystals that have formed. Once the mixture boils, run the wet pastry brush around the side a few times more to dissolve any further sugary residue. If this isn't done, the residue will crystallise and so will the rest of the caramel.