These are a cross between a fritter, a pancake and a doughnut: light, and fluffy, and crunchy on the outside. They are a great way to use up really ripe bananas.
- 100 ml milk, warm
- 1 sachet (7 g) instant yeast
- 200 g plain flour
- 20 g butter, melted
- 1 egg
- ½ tsp cinnamon
- 1 vanilla bean, seeds scraped
- 2 tbsp caster sugar
- pinch salt
- 2 ripe bananas, mashed
- Vegetable oil for shallow frying
- ½ cup honey
- ¼ cup desiccated coconut
- Crème fraiche, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Yeast activation time: 10 minutes
Dough resting time: 30-60 minutes
1. Activate the yeast by combining with the warm milk in a small bowl. Stand for 10 minutes, or until frothy.
2. In a large bowl combine the flour with the butter, egg, cinnamon, vanilla seeds, sugar and salt. Add the yeast mixture. Mix the batter for 5 minutes until sticky. Now add the banana and fold through. Cover and leave to prove for 30 minutes or up to an hour in a warm spot of the kitchen so it doubles in size (the time will depend on the temperature in your kitchen).
3. Next, knock back the dough by mixing with a spoon.
4. Fill a pan with 2 cm of oil over a medium to high heat. Using 2 dessertspoons, place dollops of the dough into the oil and fry for a minute on each side or until golden and crisp all over.
5. Heat honey with the coconut in a small pan. Dip the fritters into the coconut honey to coat. Serve with crème fraiche. You can also serve with fresh sliced banana.