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    Chinese-style Toffee Bananas

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    Chinese-style Toffee Bananas

    • Preparation time: 20 minutes
    • Cooking time: 40 minutes
    • Total time: 1 hour 60 minutes

    Serves: 8 - 10


    • Batter
    • Pinch of salt
    • 15g caster sugar
    • 2 large eggs
    • 8-10 "bananito" mini bananas, halved
    • Vegetable oil for frying
    • Vanilla ice cream, to serve
    • Caramel
    • 300g granulated sugar
    • 8 tbsp water
    • 25g sesame seeds Batter
    • 25g butter
    • 60g plain flour, sifted


    1. Put the sugar and water in a heavy-based pan and place over a medium heat. Dissolve the sugar, (don't let it boil yet). Once dissolved, bring to the boil and boil until golden. Remove from the heat. Add the sesame seeds, and leave until sticky.
    2. Put the butter, salt and sugar into a pan with 125ml water and bring to the boil. Add the flour and beat until the mix comes away from the sides of the pan. Transfer to a bowl to cool. With an electric whisk, beat in the eggs one at the time. The mix should be of a thick coating consistency. If it seems too thick, add a little milk.
    3. Heat the oil in a deep pan or fryer to about 180°C. Coat all the bananas in the batter. Deep-fry two at a time until puffed, crispy and golden - about 4 minutes. Drain on kitchen paper and keep warm until needed. Repeat with the remaining bananas.
    4. Dip each fritter into the caramel and coat well. If the caramel has set too much, re-melt over a gentle heat. Place on greaseproof paper and leave to set. Once set, serve immediately with ice cream.

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