Description
Chinese Toffee Bananas are crispy, caramel‑coated banana fritters. Each banana slice is battered and deep‑fried, then coated in a shiny hard toffee shell and sprinkled with toasted sesame seeds. The caramel crackles when bitten — sweet, warm, and fun to eat.
Ingredients
- 2 ripe bananas (firm, not overripe)
- ¼ cup all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon baking powder
- ⅛ teaspoon salt
- ¼ cup cold water (plus 1 to 3 teaspoons more, if needed)
- Oil for deep frying (vegetable or canola)
- 1 cup granulated sugar
- ½ cup water (for caramel syrup)
- 2 tablespoons toasted sesame seeds
- Bowl of ice water (to set the caramel shell)
Instructions
- Make the batter: In a bowl, whisk together flour, cornstarch, baking powder, and salt. Gradually add cold water, whisking until smooth and thick. Add a little more water if needed so the batter coats the back of a spoon.
- Slice bananas: Peel and cut the bananas into thick slices (e.g. 2–3 cm or about ¾–1 inch thick) so they hold shape when fried.
- Heat oil: In a deep pan or wok, heat enough oil for deep frying to about 350 °F (175 °C) or until a small bit of batter sizzles and browns quickly.
- Fry bananas: Dip each banana slice into the batter, coat fully, and carefully lower into hot oil. Fry in small batches for 3–4 minutes, until golden and crisp. Remove with a slotted spoon and drain on paper towels.
- Make the caramel: In a clean saucepan, combine the sugar and ½ cup water. Heat over medium, swirling the pan if needed, until the sugar dissolves and then transforms into a deep amber syrup (don’t stir once boiling starts). This takes about 5–7 minutes. Be careful not to burn it. (This step must be done just before coating.)
- Coat bananas: Quickly dip each fried banana into the hot caramel to coat all sides, then immediately plunge it into the ice water bath to set the shell. Work quickly so the caramel doesn’t harden before dipping.
- Finish: Remove the bananas from the ice water, drain briefly, place them on a plate, and sprinkle toasted sesame seeds on top. Serve immediately while the toffee shell is crisp.
Notes
- Use firm but ripe bananas so they’re sweet but hold shape during frying.
- Do not stir the sugar once it starts boiling — stirring can cause crystallization. Gently swirl or tilt the pan if needed. :contentReference[oaicite:0]{index=0}
- Coating in ice water immediately helps the caramel shell set into a crisp coating. :contentReference[oaicite:1]{index=1}
- Because the caramel shell softens over time (absorbing moisture), this dessert is best served right away. :contentReference[oaicite:2]{index=2}
- Work in small batches, and have your ice water bowl ready before cooking the caramel.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Deep-frying & caramel coating
- Cuisine: Chinese‑style dessert
Nutrition
- Serving Size: 1 banana fritter (approx.)
- Calories: Approx. 305 kcal
- Sugar: High (roughly 20‑30g depending on caramel)
- Sodium: Low (~10–20 mg)
- Fat: 8 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 2 g
- Protein: 1 g
- Cholesterol: 0 mg
