Toffee Sesame Bananas Recipes

TOFFEE & SESAME BANANAS

Steps:

• Toss the bananas in 2 tbsp of the sugar. Heat a griddle to medium, then cook the bananas, a few pieces at a time, until sticky and showing griddle marks. Keep warm in a low oven.
• For the sauce, put the remaining sugar, the butter and cream into a saucepan and stir over a gentle heat until the sugar has melted. Stir in the sesame seeds. Can be made up to a day ahead. To serve, put a few pieces of banana into 8 serving dishes, spoon over some of the caramel, then top with a scoop of ice cream.

BANANA TOFFEE FRITTERS

Steps:

• For the Batter: Sift the flour into a bowl and stir in the beaten eggs, then gradually add 2 tbsps of water and mix together into a batter. Add the salt and leave to stand for a few minutes.
• For the Fritters: Place a wok over high heat and add the peanut oil. Heat the oil to 350degreesF, or until a cube of bread dropped in turns golden brown in 15 seconds and floats to the surface.
• Peel the bananas, removing any strings from the fruit, and break each one into about 4 pieces. Dip the banana pieces one by one into the batter and then add to the hot oil. Fry for 3-4 minutes or until the pieces turn golden and float to the surface of the oil, then carefully remove from the oil with a slotted spoon and drain on paper towels.
• While the banana fritters are draining, heat a small wok or skillet over medium heat and add the sugar. As the sugar starts to turn to liquid, quickly add the fritters and coat well in the caramelized sugar. Sprinkle over the sesame seeds as you turn the fritters in the pan: they will become toasted as they hit the hot sugar.
• Remove the toffee fritters from the pan and dip them quickly in a bowl of iced water, then place on individual plates. Decorate with the banana slices and serve with a scoop of vanilla ice cream.
• Take care not to overheat the sugar or it will taste burned, so keep the heat on medium-low when you are making the toffee coating for the fritters.

SESAME TOFFEE

Steps:

• Spread sesame seeds on baking sheet; bake in 350F oven for 15 minutes or until golden.
• Reserve half of the seeds; sprinkle remaining seeds over well-greased 13x9 cake pan; set aside.
• In saucepan, bring butter, sugars and water to a boil, stirring constantly.
• Cook, stirring often, until candy thermometer reaches soft-crack stage of 285F and when 1/2 tsp syrup dropped into very cold water separates into threads that are hard but not brittle.
• Immediately remove from heat; stir in baking soda.
• Pour over sesame seeds in prepared pan; let cool 5 minutes.
• Sprinkle with reserved sesame seeds, pressing lightly into toffee.
• Let cool until firm; break into pieces.
• Store toffee between sheets of waxed paper in an airtight container; keeps for about 1 month.

QUICK SESAME TOFFEE

Steps:

• Evenly spread half of the sesame seeds in a well-greased 13-in. x 9-in. dish; set aside. , In a heavy 2-1/2-qt. saucepan, melt butter. Add sugars and water; bring to a boil over medium heat, stirring constantly. Cook and stir until candy thermometer reads 290° (soft-crack stage). Remove from the heat and stir in baking soda. , Pour over sesame seeds in pan. Sprinkle with remaining sesame seeds; gently press with a spatula. Cool. Break into pieces. Store in an airtight container.

CHINESE TOFFEE BANANA

Steps:

• Prepare a batter by mixing together egg, flour, cornflour, custard powder and a little water (to make a runny batter).
• Heat oil in a wok, dip the banana pieces in the batter and deep fry.
• Remove, drain excess oil and keep aside.
• In a separate pot, cook the castor sugar along with water and oil till it turns golden in colour.
• Dip the friend banana pieces in the sugar syrup to coat evenly.
• Remove drain excess syrup and keep aside.
• Sprinkle sesame sees on top and dip in ice water for a few minutes.
• Remove and serve.