Toffee banana was my favorite dessert growing up. We would get this at Chinese restaurants in London and I have seldom come across it elsewhere. It is essentially fried banana fritters glazed in a caramelized sugar, topped with toasted sesame seeds, served warm, with vanilla ice cream. The hot glazed fritter amasses a hard candy shell as it hits the cold ice bath. Its everything you want from a dessert and more. 

Organic Ingredients, serves 4

• 3 Bananas, cut into large bite size pieces

• 1 Tbsp. Toasted Sesame Seeds

• 2 Cups Avocado Oil, for shallow frying

Batter

• 1/2 Cup All Purpose Flour

• 1/2 Cup Corn Flour

• 1/2 Tsp. Baking Powder

• 2/3 Cup Water

• 1 Tbsp. Olive Oil

Toffee

• 1 Cup Cane Sugar

• 1 Cup Water

Ice Bath

• 2 Cups Ice

• 2 Cups Water

Notes:

1) If you’re are new at making syrups and toffees, its important to use Cane Sugar, not Brown Sugar for the toffee as you are able to see the color change from light to a golden brown to gage readiness. This process should take approx. 10-12 minutes.

2) Toffee Banana needs to be eaten right away; not a ‘make in advance’ kind of dessert.

3) Getting the Toffee right is the tricky part of this recipe. If your syrup crystalizes for any reason (it will if you mix or prod), you’ll need to throw it out start again. Follow step by step instructions below to the T, and you should be ok.

4) Once done cooking, rinse the pan you made the syrup in right away. If it solidifies before you manage to do so, heat it up a little so it turns to liquid again and wash.

Method

Heat a large shallow pan, or cast iron skillet with Avocado Oil to medium high heat until hot.

Make Batter by whisking all Batter Ingredients in a bowl until smooth. Carefully place Banana pieces into Batter and coat well. Place coated Bananas into hot oil and shallow fry on both sides until golden brown. Place on a perforated cookie cooling rack with a baking sheet underneath it to catch the oil that drops. While they cool, make your toffee.

Prepare your Ice Bath by mixing Ice & Water in a bowl. Place your Ice Bath next to your Banana Fritters, near where you are making your syrup. As soon as the syrup is ready you’ll need to immediately start the next steps.

To make Toffee, first check your Cane Sugar well and remove any impurities, you want clean Cane Sugar and nothing else. Place Cane Sugar and Water in a stainless steel, medium sized saucepan and mix well. Once you’ve mixed this first time, don’t mix anymore. Turn the heat to low and leave it alone while the Sugar dissolves. Once dissolved, raised heat to a low simmer and leave it to lightly bubble away as it magically transform into a syrup. Don’t mix or move your saucepan or place any spoon into it as you don’t want the sugar to crystalize and ruin. It takes approx. 10-12 minutes. You’ll know its ready when the syrup turns a golden brown color and is the consistency of syrup. Turn the heat off and quickly dip Battered Banana pieces into syrup, coat fully with syrup on all sides, and then quickly dunk into the ice bath for 2-3 seconds. Remove and plate. I do this in sets of 2 or 3. Work quickly so your syrup stays warm and soft. When all the Toffee Banana is glazed, sprinkle Toasted Sesame Seeds on top. Serve with Vanilla Ice Cream.