Golden, crunchy, gooey and indulgent – this is comfort food with a crispy twist.
When the weather calls for something warm, sweet and a little bit decadent, tempura banana is a no-brainer. Crisp on the outside, soft and caramelised on the inside, it’s an easy treat that turns everyday ingredients into a showstopper dessert. Paired with a silky, rich chocolate dipping sauce, this is a guaranteed crowd-pleaser…
Ingredients (serves 4)
For the tempura bananas:
- 4 ripe bananas (not overripe – they should hold their shape)
- 1 cup Fogdog Gluten Free Tasty Tempura Batter
- ¾ cup iced water
- Vegetable oil, for frying
For the chocolate dipping sauce:
- 100g dark chocolate, chopped
- 50g coconut oil
- 20g molasses
- 1 tsp cinnamon
- A pinch of sea salt
Method
1. Make the chocolate dipping sauce:
Add all chocolate dipping sauce ingredients to a small saucepan, place over low heat, and stir until smooth and glossy. Set aside, keeping it warm.
2. Prepare the bananas:
Peel the bananas and cut in diagonal slices, roughly 1cm thick. You’ll get 7-8 slices per banana.
3. Mix the batter:
In a bowl, combine the Tasty Tempura Batter with iced water and whisk until just combined – it should have the texture of runny cream.
4. Heat the oil:
Heat about 3cm of vegetable oil in a frying pan on full heat. Test with a piece of batter – it should sizzle and float to the top.
5. Fry the bananas:
Dip banana pieces into the tempura batter, let excess drip off, and carefully lower into the hot oil. Fry in batches until golden and crisp – about 1 minute on each side. Remove with a slotted spoon and drain on paper towels.
6. Serve:
Plate up the hot tempura bananas and serve immediately with warm chocolate dipping sauce on the side. Yum!
