Recipe courtesy of Siba Mtongana
Show: Siba's Table
Episode: Feel Good
Print
Total:
30 min
Active:
30 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 1 egg
  • 1/4 cup coconut milk
  • 1/2 cup sparkling water, ice cold
  • 2 tablespoons cake flour
  • 2 tablespoons corn flour, plus 4 tablespoons for coating
  • 1/4 teaspoon baking soda
  • Pinch salt
  • 2 tablespoons brown sugar
  • 1/2 cup desiccated coconut
  • 3 firm, ripe bananas, peeled, halved lengthwise
  • Canola oil, for shallow-frying
  • 3 scoops coconut ice cream, for serving
  • 2 tablespoons toasted coconut flakes, for serving

Directions

In a jug, whisk together the egg, coconut milk and sparkling water until combined.

Sift the cake flour, 2 tablespoons corn flour, baking soda and salt into a bowl. Mix in the brown sugar.

Add the wet ingredients to the dry ingredients and stir to form a smooth, runny batter.

Mix the remaining 4 tablespoons corn flour and the desiccated coconut on a plate.

Dip the banana halves in the batter to coat and then roll in the coconut-corn flour mixture until well coated.

Heat the oil in a deep skillet. Fry the coated bananas on both sides until golden and crunchy, about 3 minutes per side. Drain on paper towels. (If not serving straight away, set on a baking sheet, cover with foil and keep warm in a 200-degree oven.)

Serve with coconut ice cream and toasted coconut flakes. 

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