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Fried Bananas With Caramel Sauce

1/2 cup Bob's Red Mill whole wheat pastry flour
pinch sea salt
1 teaspoon baking powder
scant pinch cinnamon
1/4 cup unsweetened, shredded coconut
sparkling water
4-6 ripe bananas, into 1/4-inch thick diagonal slices
avocado or light olive oil, for frying

2 cups Pearl Creamy Vanilla or Tropical Delight Soymilk
2 cups brown rice syrup
2 cups barley malt
juice of 1/4 fresh lemon

Make a batter by combining all the ingredients in a small bowl. Slowly the sparkling water, whisking to create a thin consistency, like pancake batter. Set aside, loosely covered. 

Place about 3 inch of oil deep skillet and turn heat to medium. Place all ingredients for the caramel sauce in a small saucepan and place over medium heat. Allow a cook until foaming, stirring occasionally.

Reduce the heat to low, and cook until mixture thickens. When oil is hot, dip banana slices batter and fry until golden brown. Drain on paper and continued with the balance of the bananas. 

To serve, place equal numbers of bananas on for dessert plates and spoon sauce over top. Garnish with fresh berries or mint.


Vita Bella
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