Cinnamon Doughnut Banana Bites

Serves: to share
GF DF RSF

Ingredients: 

1 cup almond flour
1 1/2 cups arrowroot flour
1/2 teaspoon bicarbonate of soda
500 ml (2 cups) soda water
1 cup fine-desiccated coconut
1/2 cup coconut four
Coconut oil, for shallow frying
4 large bananas, peeled and cut into quarters (yellow and firm)
1/4 cup LAKANTO Monkfruit Icing Powder
1 teaspoon vanilla bean powder
1 teaspoon ground cinnamon
LAKANTO Caramel Topping with Monkfruit Sweetener, to serve

Method: 

Combine the almond flour, 1 cup of arrowroot flour and the bicarb in a bowl, pour over the soda water and mix to form a thick batter.

Put the remaining 1/2 cup of arrowroot flour on a high-rimmed plate. On a separate plate, combine the desiccated coconut and coconut four.

Half-fill a large, heavy-based saucepan with coconut oil over medium heat.

Heat the oil to 180°C. To test if the oil is hot enough, simply drop a small piece of bread into it – if it sizzles and bubbles, you’re good to go.

Roll 3 pieces of banana in the arrowroot four and shake off the excess, then dip into the wet batter and roll in the coconut crumb to coat.

Carefully lower three prepared banana pieces into the hot oil and cook for 1-2 minutes, or until golden brown. Remove with a slotted spoon, transfer to a plate lined with paper towel and repeat, in batches of three, until all the banana has been cooked.

In a separate bowl, combine the Lakanto icing powder, vanilla bean and cinnamon in a bowl ready for dusting. 

Divide the doughnut bites among plates or pile them onto a serving platter. Use a fine sieve to dust them with the vanilla and cinnamon icing mixture and serve with the caramel sauce.