Cake, Batter, and Bowl

Tempura Banana Sundaes with Caramel Sauce

Desserts

Tempura Banana Sundaes with Caramel Sauce

Man, ice cream is hard to photograph, especially when it’s smothered with warm tempura bananas and caramel sauce – major melt factor! I first swooned over tempura bananas in New Zealand at a Japanese restaurant in Auckland. They were crispy on the outside and gooey on the inside and simply served with a bit of chocolate sauce drizzled on top. I immediately started dreaming of a vanilla ice cream sundae covered with the tempura bananas and caramel sauce and recently put this idea into motion!

Since it was my first time making tempura, I did a little online research and based my batter on this recipe. Yum, I don’t get my fryer out often, but these sundaes were definitely worth the extra effort!

Tempura Banana Sundaes with Caramel Sauce
Printable Recipe

Ingredients:
Canola oil for frying
3/4 cup seltzer water
1/2 cup all-purpose flour
2 teaspoons cornstarch
1/4 teaspoon salt
2 bananas, sliced
8 small scoops vanilla ice cream (about 4 cup)
1/4 cup caramel sauce

Directions:
Heat canola oil in a deep-fryer to 375˚F. Place seltzer water, flour, cornstarch, and salt in a large bowl and whisk until well combined. Place 1/4 the banana slices in the batter and deep fry the battered banana slices until golden brown on both sides, about 3 to 4 minutes. Using a slotted spoon, transfer the bananas to a paper towel-lined pan to drain. Repeat with remaining banana slices, working in batches. To assemble the sundaes, place 2 scoops of ice cream in each dish. Top evenly with tempura bananas and drizzle with caramel sauce. Enjoy immediately! Makes 4 servings.

Nutrition: 427 calories, 18.4g fat, 2.8g fiber, 5.7g protein per serving
Cost: $1.30 per serving

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