The 50th Anniversary Issue

Our 50th birthday issue is on sale now. We're celebrating five decades of great food and travel with our biggest issue yet.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 27th November, 2016 and receive a Villeroy & Boch platter!

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Banana and coconut caramel fritters

Nutmeg and coconut are great pals with banana, jazzing up the classic milk-bar fritter. The best bananas to use are lovely ripe sugar bananas.

You'll need

Vegetable oil, for deep-frying 75 gm (½ cup) self-raising flour 35 gm (¼ cup) cornflour 1 tbsp rice flour ½ tsp baking powder 1 tsp freshly grated nutmeg, plus extra to serve 140 ml sparkling water, chilled 6 ripe sugar bananas, halved lengthways Coconut ice-cream and toasted sesame seeds, to serve   Coconut caramel 250 ml (1 cup) coconut milk 50 gm unsalted butter 330 gm (1½ cups) caster sugar


  • 01
  • For coconut caramel, bring coconut milk and butter to the boil in a small saucepan over medium heat, then remove from heat and set aside. Place sugar and 125ml water in a medium saucepan over low heat and stir until the sugar dissolves. Place a sugar thermometer in the pan, bring to the boil and cook without stirring until mixture reaches 140C and is a caramel colour (12-15 minutes). Remove from the heat, add milk mixture (be careful, hot caramel will spit) and 1 tsp salt and whisk to combine. Return to the heat and cook, stirring frequently, until slightly thickened (1-2 minutes). Set aside to cool.
  • 02
  • Heat oil to 180C in a deep-fryer or deep frying pan. Combine self-raising flour, cornflour, rice flour, baking powder, nutmeg and a pinch of salt in a bowl. Slowly whisk in sparkling water until smooth, then refrigerate for 30 minutes to rest. Dip bananas in batter, shaking off excess, then fry, turning occasionally, until golden and crisp (2-3 minutes; be careful, hot oil will spit).
  • 03
  • Serve hot with coconut ice-cream and top with caramel and sesame seeds.

At A Glance

  • Serves 6 people
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 6 people

Drink Suggestion

Wine suggestion Sweet, rich botrytis sémillon

Featured in

Aug 2016

You might also like...

Top 10 peanut butter desserts


Chocolate truffle layer cake

Party desserts


Lychees, cherries and guavas in lemon grass and vanilla syrup

Banana recipes


Balsamic caramel figs with ricotta mousse

Cheesecake recipes


Cognac and hazelnut affogato

Autumn dessert recipes


Crepes with honeyed oranges



Strawberry recipes

Pain perdu with pan-fried figs and spiced cream


Frozen dessert recipes

conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.