Banoffee with a crunch! Crisp banana fritters are coated in caramel and served with a creamy soufflé and vanilla ice cream.
Ingredients
- For the banana fritters
-
- 175g/6oz
plain flour - 125g/4½oz
cornflour - 1 tsp
baking powder - 250ml/9fl oz sparkling water
- 1 tsp
sesame oil - 4
bananas, cut into chunks
- 175g/6oz
- For the soufflé
-
- 25g/1oz
butter, softened, for greasing - 4 tbsp
caster sugar - 4 free-range
egg whites - 175ml/6fl oz fresh ready-made vanilla
custard icing sugar, for dusting
- 25g/1oz
- For the caramel
-
- 250g/9oz
caster sugar - 3 tbsp
sesame seeds - iced water
- 250g/9oz
- To serve
-
- vanilla
ice cream - 110ml/4floz fresh ready-made vanilla
custard
- vanilla
Preparation method
-
Preheat the oven to 200C/400F/Gas 6.
-
For the banana fritters, sift the flour, cornflour and baking powder together into a bowl then stir in the water and sesame oil. Add the bananas and gently mix until coated.
-
Fill a wide pan half full with vegetable oil and heat until hot, or alternatively heat a deep fat fryer to 180C/350F. (CAUTION: Hot oil can be very dangerous. Do not leave unattended.)
-
Place the bananas into the pan and fry until golden-brown, then drain on paper towels.
-
For the soufflé, lightly grease four large ramekins with butter, then dust with half the sugar.
-
Place the egg whites in a clean bowl and whisk to soft peaks. Add the remaining caster sugar and whisk to stiff peaks. Fold in the custard and carefully spoon into the ramekins.
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Place the ramekins on a baking tray and immediately transfer to the oven. Bake for 10 minutes, or until golden-brown and risen.
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Meanwhile, to make the caramel, place the sugar in a frying pan and heat until all the sugar has melted. Increase the heat and continue cooking without stirring, until the syrup becomes a light caramel colour. Add the sesame seeds and stir well.
-
Remove from the heat and carefully add one banana fritter at a time to the hot caramel (CAUTION: The caramel will be very hot, take care not to burn yourself). Turn it over with a fork to completely coat the fritter in caramel, then remove immediately and plunge into a bowl of iced water. Remove and drain on a wire rack while cooking the remaining fritters.
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Serve the fritters immediately with a scoop of vanilla ice cream, the soufflé and a spoonful of custard.