Quick & Easy

Coconut bananas with caramel sauce

coconut bananas with caramel sauce



1.Cut bananas in half lengthways, toss in flour, shake away excess flour. Dip bananas in eggs, then in combined coconut and breadcrumbs.
2.To make caramel sauce Combine sugars and water in pan, stir over heat, without boiling, until sugars are dissolved. Bring to boil. Boil, uncovered, for about 8 minutes, or until golden brown. Stir in coconut milk and blended arrowroot and extra water. Stir until sauce thickens slightly, remove from heat, add butter, stir until melted.
3.Deep-fry bananas in hot oil until lightly browned, drain on absorbent paper. Serve hot, with caramel sauce.

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