Ingredients
4-6 ripe bananas
egg, beaten
70g ground pecan nuts or almonds
40g bread crumbs
Sauce:
20g butter
140g white sugar
15ml rum or brandy
40g grated ginger
200ml coconut milk
Method
1. Cut the bananas in half lengthwise.
2. Dip each half first into the egg and then coat in a mixture of the pecan nuts and bread crumbs.
3. Deep fry bananas until golden brown.
4. To make caramel sauce, melt butter and sugar in a saucepan. Allow to caramelise slowly.
5. Then add rum, grated ginger and coconut milk. Allow to boil until mixture is slightly thickened.
6. Pass through a sieve to remove ginger.
7. Serve sauce with hot bananas and a scoop of vanilla ice-cream (optional).
