Prepare Time: 1:00 | Cook Time: 0:10 | Difficulty: CAPABLE COOKS
Caramel sauce, banana, whipped cream and grated chocolate all served in a freshly made doughnut… friends, kids, extended family or dinner guests will go bananas for this banoffee dessert.
Place flour, sugar and yeast in the bowl of an electric mixer fitted with a hook. Mix to combine. Add butter, banana, eggs and milk and knead on medium-low speed until combined. Knead on medium speed for 2 minutes. Stand, covered, in a warm, draught-free place, for 11/2 hours or until dough has doubled in size.
Punch down dough with fist. Turn onto a lightly floured surface and roll out to 1cm thick. Stand dough for 2 minutes. Cut out eighteen 7cm rounds and place on a large tray lined with baking paper. Cover and stand in a warm, draught-free place, for 30 minutes.
Heat oil in a large saucepan until 180C or until a piece of bread sizzled on contact. Deep-fry dough, in batches, for 1 minute each side or until golden, puffed and cooked through. Drain on paper towel.
Dip top in cocoa to coat. Using a serrated knife, split doughnuts open and fill with caramel sauce, banana, whipped cream and grated chocolate. Sprinkle with icing sugar. Serve immediately.
Taste.com.au – August 2015
Recipe by Lucy Nunes
Photography by Guy Bailey