Finish off your Chinese New Year banquet with these decadent banana fritter sundaes with creamy coconut caramel sauce.


  • 500ml soda water, chilled
  • 2 2/5 cups (300g) self-raising flour
  • Pinch salt
  • 1 litre vegetable oil, for deep frying
  • 100g palm sugar or brown sugar, finely chopped (if using brown sugar, no need to chop it)
  • 1/3 cup coconut milk, mixed well
  • 4 ripe bananas, cut into three equal segments
  • Sesame seeds, for garnish
  • 1/2 cup roasted unsalted peanuts, for garnish
  • 1/2 cup shredded coconut, for garnish
  • 1 litre vanilla ice cream, to serve


  1. To make batter, place chilled soda water into a mixing bowl, add flour and salt and whisk to combine, leaving the batter a little lumpy. The batter should not be smooth. Allow to stand for 10 minutes.
  2. Add vegetable oil to a wok or large saucepan, place over high heat and bring up to 190° degrees.
  3. To make the coconut caramel sauce, place palm sugar and 1 tablespoon of water into a small saucepan over high heat, allow sugar to melt and stir the mixture to combine, allow to simmer for 2 minutes then add coconut milk, mixture may spit a little, give a stir, reduce for 1 minute then turn off heat and set aside. You may need to gently reheat if the mixture seizes up before serving.
  4. Add banana pieces to the batter, when the oil is at the correct temperature, carefully remove banana pieces with a fork and place into the oil, work in batches, deep frying 1/3 of the banana pieces at a time. When crispy and golden, remove with slotted metal spoon, place on absorbent paper towel then onto a plate. Repeat with remaining banana pieces.
  5. To serve, place scoops of ice cream and banana pieces in a sundae dish, pour a little coconut caramel sauce over the sundae and garnish with white sesame, peanuts and coconut. Serve immediately