- Level: Intermediate
- Total: 35 min
- Prep: 25 min
- Cook: 10 min
- Yield: 2 servings
Ingredients
1 1/2 cups all-purpose flour
1/2 cup cornstarch
2 tablespoons baking powder
2 tablespoons bakers' sugar (finely ground granulated sugar)
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
2 yolks
1 1/2 cups club soda
2 bananas
Vegetable oil, for deep-frying
Caramel Sauce:
2 cups sugar
1/4 cup water
2 tablespoons unsalted butter
1/2 cup heavy cream
Pinch kosher salt
1 pint vanilla bean ice cream
1/4 cup banana chips
1/4 cup toasted pecans
Directions
- Preheat your oil in a heavy-based pot for deep-frying to 365 degrees F.
- In a large mixing bowl combine flour, cornstarch, baking powder, sugar, salt, and cinnamon. Make a well in the center and add the yolks and club soda. Using a whisk, stir from the inside working your way out, slowly incorporating the dry ingredients without forming any lumps. Peel the bananas and dip in the batter to coat well. Fry in hot oil for 4 to 5 minutes until batter is puffy and golden brown. Drain on paper towels.
- While bananas are cooking, prepare caramel sauce. Combine the sugar and water in a large heavy saucepan over medium heat. Cook, swirling the pot around, until the mixture is a deep caramel color and looks like syrup, about 8 minutes. Add the butter then carefully pour in the cream (it will bubble up) and continue to cook for another minute. Add a pinch of salt and cool before serving.
- To serve the banana split, cut the bananas lengthwise and top with a large scoop of vanilla bean ice cream. Pour warm caramel sauce over the top and finish with a sprinkle of banana chips and toasted pecans.
