For the batter
- 150ml butter milk (or add 1/2 tbsp vinegar to 150ml milk at room temperature and set aside for 10 minutes)
- 1 large egg
- 180g yes you can chocolate orange cake mix
- 20g corn flour
- 10g polenta/fine rice flour (optional)
- 6 medium sized ripe bananas
For the caramel
- 100g caster sugar
- 2 tbsp water
- 30g unsalted butter
- 80ml thickened cream
- ½ tsp salt
- 2tbsp orange juice/zest of 1 orange
- In a big bowl, whisk together the egg and buttermilk till they combine into a smooth mixture.
- Add all the dry ingredients to the mixture slowly in 3 parts to prevent formation of lumps and whisk to form a thick batter. The right consistency for this would be when the batter flows down slowly and continuously when poured from a height.
- Cover the bowl with cling wrap and refrigerate for an hour. This will help in getting a crispier outer coating while frying.
- Once your batter is in the refrigerator, place a stainless-steel sauce pan on the stove with the sugar and water for the caramel. Make sure it’s at a very low heat since sugar burns very quickly. Stirring the sugar at this stage could lead to crystallization, therefore leaving it undisturbed is necessary.
- Once the sugar turns dark golden brown, add the butter and salt while whisking continuously. This is also the right time to add the orange juice/zest.
- Take the pan off the stove and immediately add the cream. Whisk till its combined and set aside.
- Slice peeled bananas to the size that you desire. The best result comes out with smaller pieces so dividing a medium sized banana into 5 or 6 pieces is ideal.
- Coat these in your batter and carefully drop them into hot oil without too much excess batter dripping from the bananas. Fry at a low heat and move them around constantly, ensuring the cocoa from the flour doesn't burn.
- Take them out on a wire rack to drain the excess oil. Serve them fresh with orange caramel for the best result!