Banana fritters with coconut and peanut crust
- 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
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.
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.
Serves 4
