They’re coconutty and crisp on the outside, yet sweet and meltingly soft on the inside. This is a lovely dessert to share after a dinner party – though I could actually eat all these up in front of the television, as quiet as anything. And though I like to serve them straightaway after cooking, they’re also good cold, or reheated in the oven. The batter can be used to make pineapple or other fruit fritters.
rice flour 200g
coconut milk 400ml
light brown sugar 70g, or maple syrup
vanilla extract 1 tsp
just-ripe bananas 6
coconut oil 4 tbsp, or vegetable oil
ice-cream to serve (optional)
In a large bowl, mix together the rice flour, coconut milk, sugar and vanilla extract until it forms a smooth batter.
Cut the bananas in half widthways, then halve each piece of banana lengthways.
On medium, heat a frying pan with about 4 tablespoons of oil. In batches, coat some of the bananas in the bowl of batter then gently fry until golden, turning occasionally. This should take about 2-3 minutes on each side.
I like to add vanilla ice cream with mine…