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Recipes on this page : Bacon and banana fritters , Gingered Bananas , Fried Bananas


Bacon-and-banana fritters

250 g rindless streaky bacon
125 g self-raising flour
2 ml salt
1 large egg, lightly beaten
150 ml milk
3 small bananas, peeled
10 ml sunflower oil
20 ml butter

Grill bacon until crisp, remove from the pan and drain on absorbent paper. Chop half of the bacon roughly. Mix together the flour and salt in a bowl. Make a well in the centre and add the egg and half the milk. Stir in the flour from the sides of the well, until the mixture is smooth. Add remaining milk and stir well. Chop 1 of the bananas into small cubes and add to the batter, along with the chopped bacon. Season to taste with freshly ground black pepper. Heat the oil in a large pan and drop spoonfuls of the batter into the pan. Fry over medium heat until golden brown on both sides. Set aside and keep warm. Cut the remaining bananas diagonally into thick slices. Heat the butter in a clean pan and fry the banana slices until browned. Serve fritters with fried banana slices and remaining bacon strips. Serves 4


Gingered Bananas

Turn a simple ice cream plate into a tropical delight. Bananas marinated in caramelized ginger and topped with a lime sauce.

1 tablespoon margarine or butter, melted
1 tablespoon grated gingerroot
3 bananas, peeled and cut into chunks
1 tablespoon dark brown sugar
1 teaspoon lime juice

Combine margarine with gingerroot in a small pan; add bananas and sprinkle with brown sugar. Cook until browned, about 2 minutes.
Stir; continue cooking until sauce begins to caramelize, another 2 minutes.
Remove from heat; carefully place bananas on a serving dish.
Sprinkle lime juice in same skillet; mix well and drizzle sauce over bananas

Fried Bananas

10 bananas
1/2 cup rice flour
1 cup flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup water
1 egg
1 cup coconut milk
1 cup oil

Peel ripe bananas, cover, and set aside. In a bowl, blend together rice flour, flour, baking powder, and salt. In another bowl, combine water, egg, and coconut milk. Slowly add the dry ingredients and stir until well mixed. In a skillet, heat oil until smoking. Dip the bananas one at a time into the batter and fry in the hot oil until golden brown, turning once