Place the butter, sugar and cream in a small saucepan. Bring to the boil, reduce the heat and simmer for 3 minutes.
Sift the flour into a bowl, make a well in the centre and add the egg and the soda all at once. Stir until all the liquid is incorporated and the batter is free of lumps.
Heat the oil in a deep heavy based pan. (Check with a cube of bread which should brown in 15 seconds). Dip the bananas in batter a few pieces at a time, drain off any excess butter and gently lower the pieces into the oil and cook for approx 2 minutes or until golden, crisp and warmed through. Carefully remove from the oil with a slotted spoon and drain on paper towels. Repeat with the remaining bananas.
Serve the fritters immediately with the caramel sauce and plenty of icing sugar all over.
Fantastic with a little glass of Vin Santo or any other dessert wine.
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