Tarrah's Sweet Fried Bananas With Raspberry Coconut Sauce

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READY IN: 35mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • For the Bananas:
  • In a deep wok or skillet, fill with peanut oil half way, and heat until about 375 degrees, or when bubbles form around food when placed in oil. (tear off a little piece of the wrappers, and place in oil to test)
  • Place bananas on wrappers diagonaly across, and drizzle with a little honey. Sprinkle a little bit of cinnamon on top of banana and honey. (the 1/4 cup honey and the cinnamon is for all of the bananas).
  • Wrap bananas in eggroll wrappers: Fold bottom corner over banana, then tuck side corners in, Roll rest of wrapper over banana, using a little water (or honey) to seal the edges.
  • Place wrapped bananas in fryer oil and fry until golden (about 5 minutes).
  • Drain on paper towel, and allow to cool slightly before serving.
  • For Sauce:
  • Place strained raspberries and coconut milk in small saucepan and heat over medium heat.
  • Stir to combine, then add and stir in remaining ingredients.
  • Heat mixture until boiled down slightly, and you have a realtivly thick sauce.
  • You may want to chill sauce before serving, but it is good warm too.
  • Sprinkle fried bananas with powdered sugar and serve with raspberry sauce.
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