- 2 tablespoons self-raising flour
- 1 tablespoon cornflour, plus extra for dusting
- 90 ml ice water
- coconut oil, for frying
- 2 bananas, thickly sliced diagonally
- 150 g coconut sugar
- black and white sesame seeds, for sprinkling
In a medium bowl whisk together the self-raising flour and cornflour, then add the water and mix until smooth. Stir in 1 tsp of coconut oil.
Toss the banana slices in the extra cornflour to lightly coat before placing in the batter. Using a bamboo skewer, dip each banana slice in the batter. Cook in the hot oil, in batches, until golden and crisp. Drain on paper towel.
Place the sugar in a medium sized pot over medium heat and cook, shaking the pan occasionally, until a caramel forms. Remove from the heat, then working quickly and one at a time, add the fried banana to the caramel and turn to coat. Drop into a large bowl of iced water to “set” the caramel. Drain immediately, then sprinkle with black and white sesame seeds.