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  • 2 bananas peeled and cut into chunks

  • Icing sugar to dust

  • 1 banana leaf

  • For the candied lemon

  • 1 lemon skin, julienned

  • 100ml water

  • 50g caster sugar

  • For the chocolate sauce

  • 100g dark chocolate

  • 25g unsalted butter

  • 150ml double cream

  • For the batter mix

  • 100g self-raising flour

  • 25g cornflour

  • 200 ml beer

  • 300ml sparkling water

  • 1 tbsp sugar

  • Juice of ½ a lemon


  • For the candied lemon:

  • 1.

    Pour the sugar and water in a pan. Add the lemon skin. Cook for 5 minutes.

  • For the chocolate sauce:

  • 1.

    Melt the chocolate and butter in a bowl over a bain marie. Boil the cream in a pan, then whisk into the melted chocolate and butter mixture.

  • For the batter:

  • 1.

    Mix all the ingredients in a bowl with a fork. It doesn’t have to be a smooth mixture. Dip the banana pieces in the batter and deep fry for 3 minutes.

  • To serve:

  • 1.

    Dust the bananas with icing sugar, garnish with the candied lemon peel and place on top of the banana leaf on a plate. Serve with the chocolate in a small dipping bowl on the side.

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