A lovely and just a bit decadent, this dessert. Imagine the softly sensual flesh of bananas wrapped in a light, crisp batter, smothered in a sweet caramel sauce. Sound too good to be true? Think again.
Makes 4-6 servings
1 1/2 cups sprouted whole wheat flour or whole wheat pastry flour
pinch sea salt
1 teaspoon baking powder
scant pinch cinnamon
1/4 cup unsweetened, shredded coconut
4-6 ripe bananas, into 1/4-inch thick diagonal slices
avocado or camelina oil, for frying
½ cup unsweetened organic almond or soy milk
1/2 cup brown rice syrup
1/2 cup barley malt
juice of 1/4 fresh lemon
Make the batter by whisking all dry ingredients together. Slowly mix in sparkling water to create a batter the consistency of pancake batter. Cover loosely and set aside.
Prepare the bananas. Place about 1 1/2 inches oil in a deep skillet and place over medium heat. When the oil is hot (patterns will form in the oil, known as “dancing”), raise heat to high, dip banana slices in batter to coat completely and fry until golden and crispy, turning once to insure even browning. Drain on paper. Transfer to a parchment-lined baking sheet and place fried bananas in a warm oven until all the frying is completed.
While working on the bananas, place milk, rice syrup and barley malt in a small saucepan and bring to a boil. Reduce heat to low and cook until the syrup has reduced and thickened, about 15 minutes. Remove from heat and whisk in lemon juice.
To serve, mound fried bananas on individual serving plates and spoon a generous amount of caramel sauce over top. Serve immediately.
Cook’s Tip: You can also make a chocolate glaze by placing a cup of chopped non-dairy dark chocolate in a heat resistant bowl. Bring 1/3 cup almond or soy milk, 2 tablespoons brown syrup and a pinch of cinnamon to a high rolling boil. Pour over chocolate; whisk until smooth and drizzle over fried bananas.