Fried Banana Split Sundae

Serves 4 people

15 min prep

10 min cook

The perfect sundae starts with crispy battered bananas rolled in cinnamon, and is served with ice cream and Barker’s Choc Lovers Chocolate Dessert Sauce.

By Amie Milton

Dessert Sauces,

Desserts

Ingredients

Fried Bananas

4 Banana
1/2 cup Plain flour
1/4 cup Desiccated coconut
1/4 tsp Baking soda
1/2 cup Water
Vegetable oil
2 tsp Coconut Sugar
1 tsp Cinnamon, ground

To serve

scoops (your favourite flavour) Ice cream
2 Tbsp Coconut, toasted
2 Tbsp Almonds, Flaked
drizzle Barker's Choc Lovers Chocolate Sauce

Method

Fried Bananas

In a small bowl, mix the flour, coconut, baking soda and water to make a batter. Add more water if you batter is too thick, one tablespoon at a time careful not to thin it too much.
Cut your bananas in half length ways.
Fill a medium saucepan with 1-2cm deep of vegetable oil for frying. Heat the oil. To test it is ready, place a small dollop of batter into the oil and if it bubbles when it enters the oil it is ready.
Dip the bananas into the batter and place straight into the oil to cook. Flip them once the underside is nice and golden.
Once they are cooked, remove the bananas from the oil and dry on paper towel to absorb any remaining oil.
In a small dish, mix the coconut sugar and cinnamon. Sprinkle the bananas with the cinnamon sugar on both sides.

To toast coconut and almonds

If you have bought un-toasted almonds and coconut you can toast your own.
Preheat the oven to 180°C. Line a baking tray with baking paper and spread you coconut and flaked almonds on. Bake for about 5 minutes or until golden. Keep an eye on them as they will turn golden quick!