½ cup buttermilk (125 mls)
⅓ cup panko breadcrumbs (20 g)
⅓ cup desiccated coconut (25 g)
4 small ripe bananas
1- 2 cups vegetable oil for shallow frying
1 tub vanilla ice-cream to serve
½ cup dark brown sugar firmly packed (100 g)
¼ cup thickened cream (60 mls)
25 g unsalted butter chopped
- Place buttermilk in a large, shallow bowl. Combine breadcrumbs and coconut on a plate. Peel bananas. Working with one banana at a time, dip into buttermilk to coat. Allow excess milk to drip away. Coat in breadcrumb mixture. Place on a plate. Refrigerate for 10 minutes.
- To make caramel sauce, place all ingredients in a small saucepan. Stir over a medium heat until sugar is dissolved. Bring to boil. Reduce heat. Simmer for about 5 minutes, or until slightly thickened.
- Heat enough oil in a large, deep frying pan to shallow-fry. Shallow-fry bananas in two batches, turning over halfway through cooking, for about 5 minutes, or until golden brown. Drain on absorbent kitchen paper.
- Serve immediately with ice-cream and drizzle with warm caramel sauce.