Recipes for the Busy Family: Banana Fritters

Ingredients (serves 4)

Preheat oven to 180°C.
Combine the breadcrumbs, sugar and cinnamon on a large plate. Halve the bananas lengthways. Toss the banana pieces in the breadcrumb mixture, gently pressing the crumbs to coat.
Heat 1/2 each of the butter and oil in a large heavy-based frying pan over medium-low heat. Add 4 banana pieces and cook for 3-4 minutes each side or until golden brown. Transfer to a baking tray and place in preheated oven to keep warm. Repeat with the remaining butter, oil and bananas. Divide the banana pieces among serving plates and serve immediately with the ice-cream.

Sift flour and cinnamon together into a large bowl. Stir in sugar. Make a well in the centre. Add egg and soda water. Whisk until a smooth batter forms. Cover and refrigerate for 30 minutes.
Preheat oven to 180°C. Place a wire rack over a baking tray. Pour oil into a large, non-stick frying pan until 5mm deep. Heat over medium heat until hot. Dip 1 piece of banana at a time into batter and allow excess batter to drain. Cook, in batches, for 1 to 2 minutes each side or until golden and cooked through. Remove to a wire rack. Keep warm in oven while cooking remaining fritters.
Pour caramel topping into a heatproof microwave-safe jug. Microwave, uncovered, on HIGH (100%) for 1 minute or until warm.

Whisk the buttermilk and cinnamon together until combined. Combine the breadcrumbs and coconut in a separate shallow bowl.
Dip a banana into the buttermilk to coat well, then roll in the breadcrumb mixture to coat well. Transfer to a plate or tray. Repeat with remaining bananas. Refrigerate until required.
Stir the sugar and 1/3 cup (80ml) water in a saucepan over a low heat until the sugar dissolves. Simmer for 8 minutes or until golden. Reduce the heat to low and carefully whisk in the cream until combined.
Heat the vegetable oil in a 22cm frying pan over a medium heat. Cook the bananas, turning, for 2-3 minutes until golden. Transfer to a plate lined with a paper towel. Reheat the caramel sauce if necessary. Serve the fritters with the ice cream squares and caramel sauce.

To make the ice-cream, place sugar and 1/3 cup cold water in a saucepan and stir over low heat until sugar dissolves. Simmer for 2 minutes, then remove from heat. Mix 1 tablespoon of syrup with the tea, then add to syrup in saucepan. Cool completely.
Whip the thickened cream. Mix with thin cream and tea syrup. Pour mixture into a shallow container and freeze until frozen at edges. Remove from freezer and beat with an electric beater. Pour back into container and re-freeze. Repeat 2 or 3 times. (Alternatively use an ice-cream maker following manufacturer's directions.)
Sift 1/2 cup plain flour and the cornflour into a bowl. Add a pinch of salt, the egg and 1/2 cup cold water. Whisk to a smooth batter with a hand whisk, then set aside.
Half fill a deep-fryer or large heavy-based saucepan with oil and heat to 190°C. (If you lack a deep-fryer thermometer, test a cube of bread - it will turn golden in 30 seconds if the oil is hot enough.) Peel bananas, cut each in half across the centre and toss in remaining flour to coat. Working in batches, dip each piece of banana in batter, then carefully drop in the hot oil. Fry for 1-2 minutes or until golden brown (you may need to turn the pieces over halfway through cooking). Dust with icing sugar and serve hot with ice-cream.