Sift 1 cup of flour and baking powder into a large bowl. Add chilled water, mixing, until a smooth batter forms. Stand for 10 mins.

Meanwhile, add enough oil to a large saucepan or wok to reach a depth of 3cm. Heat on high to 180°C, or until a cube of bread turns golden in 30 secs.

Peel bananas and halve lengthways. Dust in remaining flour, shaking off any excess. Dip in batter and deep-fry in batches for 3-4 mins, until golden. Remove with a slotted spoon and drain on paper towel. Serve immediately with golden syrup and cream.