For the bananas - 2 large ripe bananas 100g panko breadcrumbs 50g all-purpose flour 150ml plant milk (I use an oat milk, but any will do) 500ml vegetable oil (for frying)
For the Miso caramel sauce - 100g salted dairy-free plant butter. 100g dark brown soft sugar 100ml oat/or plant cream 1 to 2 tbsp of white miso to your taste
Instructions:
For the Sauce - 1). Tip the butter and sugar into a pan and warm over a low heat.
2). Once the butter has melted, turn up the heat and bring to a simmer to melt the sugar. Once the sugar is melted, pour in the oat or plant cream of choice and let it bubble for a further 5-10 mins until thick and glossy.
3). To finish, add your 1 to 2 tbsp of miso paste until you get that salty sweet caramel taste you like
For the Bananas - 1). Peel the bananas and cut them in half. Prepare three shallow dishes: one with flour, one with your plant milk, and one with panko breadcrumbs. Dip each banana piece first into the flour, then the coconut milk, and finally coat generously with the panko breadcrumbs. 2). Heat the vegetable oil in a deep fryer or heavy-bottomed pan to 180°C. Carefully place the breadcrumb-coated bananas in the hot oil and fry until they are golden brown and crispy, about 3-4 minutes. 3). Remove with a slotted spoon and drain on paper towels. 4). Serve with vanilla ice cream and your miso caramel and off you go.
