4 firm but ripe bananas
100 grams plain flour
1 teaspoon baking powder
100 grams cornflour
180ml cold water
vegetable oil for deep-frying
8 ice cubes
200 grams caster sugar
2 tablespoons black and white sesame seeds, toasted
vanilla ice cream, to serve
Peel the bananas and slice diagonally into 3cm-long pieces. Set aside.
In a bowl, sift together the flour, baking powder and 50 grams of the cornflour. Add the cold water and whisk to form a smooth batter. Place the remaining cornflour in a small bowl.
Bring a large pot of vegetable oil to 180°C. If you don’t have a thermometer, drop some batter into the oil; if it sizzles and sits on the surface, the oil is hot enough. Line a tray with paper towels.
Dip the banana pieces into the cornflour then into the batter. Gently drop into hot oil, 3-4 at a time, and cook for 2-3 minutes until lightly golden. They will not turn a deep golden colour. Transfer to the prepared tray to drain.
Fill a bowl with cold water and add ice cubes.
Place the sugar in a large non-stick saucepan over a medium heat. As the sugar starts to melt, shake the saucepan to evenly distribute the heat. Once the sugar has melted and begins to caramelise, remove from the heat. Using tongs, drop the bananas, one by one, into the caramel and turn to coat. If caramel begins to thicken too quickly in the pan, return to the heat briefly. This will make it easier to coat bananas.
Drop the banana pieces into the ice water to harden the caramel, then immediately set aside on a plate, garnish with sesame seeds and serve with ice cream.