Fried Banana Split Sundae

PRINT RECIPE
LISTED IN:

It starts with crispy battered bananas rolled in cinnamon, served with ice cream and Barker’s Rich Chocolate Dessert Sauce. Top it off with a sprinkle of toasted coconut and almonds and you have yourself an award-winning dessert!

Serves: 4
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes


Recipe by @amie.milton

INGREDIENTS

Fried Bananas

  • 4 small bananas
  • ½ cup plain flour
  • ¼ cup desiccated coconut
  • ¼ tsp baking soda
  • ½ cup water
  • vegetable oil
  • 2 tsp coconut sugar
  • 1 tsp cinnamon

To Serve

METHOD

For the 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!

To serve your sundae

  • Lay two halves of fried bananas onto a small plate.
  • Top with one scoop of ice cream (or more if you'd like).
  • Drizzle a good serving of Barker's Rich Chocolate Dessert Sauce on top.
  • Sprinkle toasted coconut and almonds on top and enjoy!
BACK TO RECIPES
VIEW ALL RECIPES

Menu