- serves 2 people
- preparation 10 minutes
- cooking 5 minutes
- difficulty Easy level
Ingredients
- 1 litre vegetable oil, for deep-frying
- 160 g (1 cup) fine rice flour
- 75 g (½ cup) plain flour
- 1 tbsp baking powder
- 250 ml (1 cup) ice-cold water
- 2 bananas, halved lengthways
- cinnamon sugar, to dust
To serve
- vanilla ice-cream
- chocolate syrup
- dark chocolate shavings
- toasted flaked almonds
- toasted peanuts
- whipped cream
- glace cherries
Instructions
- Place the oil in a heavy–based saucepan and heat to 170°C.
- Place the rice flour, plain flour and baking powder in a bowl and stir to combine. Whisk in the ice-cold water until a smooth batter forms. Dip the banana halves into the batter and deep-fry for about 4 minutes or until the batter is golden brown. Drain on a wire rack and dust with the cinnamon sugar.
- Place two banana halves on a serving plate. Place three scoops of ice cream between them. Drizzle with chocolate syrup and scatter with chocolate shavings, almonds and peanuts. Pipe a little cream on top of each scoop of ice cream and top with a glacé cherry. Serve immediately.
Photography by Adam Liaw.
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Cook’s Notes
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.
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