Imagine your traditional goreng pisang elevated with a dash of sweetness and indulgence – that’s what this recipe is, with additions of thickened cream and golden syrup. While we don’t deny that it’s most definitely a dessert recipe, don’t limit yourself by never having this delicacy for breakfast – where you can drizzle that syrup to your heart’s content on a homely and relaxing weekend in.
- 2 cups (300 g) plain flour
- 2 tsps baking powder
- 1¼ cup (310 ml) water, chilled
- Vegetable oil, to deep-fry
- 6 bananas
- Golden syrup, thickened cream, to serve
Sift 1 cup of flour and baking powder into a large bowl. Add chilled water, mixing, until a smooth batter forms. Stand for 10 mins.
Meanwhile, add enough oil to a large saucepan or wok to reach a depth of 3 cm. Heat on high to 180 C, or until a cube of bread turns golden in 30 secs.
Peel bananas and halve lengthways. Dust in remaining flour, shaking off any excess. Dip in batter and deep-fry in batches for 3-4 mins, until golden. Remove with a slotted spoon and drain on paper towel. Serve immediately with golden syrup and cream.