It’s hard to resist the temptation of crunchy banana fritters piled with vanilla ice cream. But they’re a deep-fried indulgence we should have only very occasionally. This recipe is a healthier take on the classic Malaysian dessert, as the the bananas are baked and topped with a cinnamon and sugar crust. And they are oh-so wonderful!
- 2 bananas
- 30g honey (warmed)
- 40g almond meal (plain flour may also be used)
- 1/2 teaspoon cinnamon
- sprinkles of coconut sugar (raw sugar may also be used)
- sprinkles of crushed walnuts (optional)
- scoop of vanilla ice cream or plain yoghurt to serve
Preheat oven to 220°C. Line an oven tray with baking paper.
In a shallow bowl, combine almond meal and cinnamon together.
Warm the honey and coat the bananas, using a greasing brush. Roll the bananas in the almond meal and cinnamon mixture, giving each banana a nice, thick coat.
Place bananas on prepared baking tray and bake for 10 minutes or until golden.
Slice bananas in half lengthways and place on two serving plates. Then, sprinkle each exposed side with coconut sugar. If you have a dessert blow torch, use this to caramelise bananas until sugar is melted.
Finally, sprinkle with crumbled walnuts and serve immediately with a scoop of vanilla ice cream, or plain yoghurt with a drizzle of honey.
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