Caramel Banana Crumpets

Caramel Banana Crumpets

Caramel banana crumpets

These scrumptious Caramel Banana Crumpets are dairy-free and just as delicious.

  • 1 hr 15 mins
  • 8
  • Intermediate

INGREDIENTS

FOR THE CARAMEL SAUCE

  • 400g tin coconut cream
  • 250ml (1 cup) brown sugar
  • 60ml (¼ cup) golden syrup
  • 15ml (1T) cornflour
  • 30ml (2T) water
  • 5ml (1t) vanilla essence
  • pinch salt

FOR THE CRUMPETS

  • 250ml (1 cup) cake flour
  • 15ml (1T) brown sugar
  • 5ml (1t) baking powder
  • pinch salt
  • 3ml (½ t) ground cinnamon
  • 160ml (2/3 cup) rice or coconut milk
  • 1 banana, mashed + extra
  • 5ml (1t) vanilla essence
  • sunflower oil, for frying

METHOD

  1. For the caramel sauce, heat the coconut cream, sugar and syrup on medium, stirring until the sugar has dissolved. Bring to boil, reduce heat and simmer, stirring occasionally, for 15 minutes.
  2. Combine the cornflour and water and stir the paste into the caramel sauce. Bring to boil and simmer for about 3 minutes until thickened. Take off the heat. Stir in the vanilla and salt. Leave to cool.
  3. For the crumpets, mix together the flour, sugar, baking powder, salt and cinnamon. Combine the milk, banana and vanilla. Stir the wet ingredients into the dry ingredients until combined. (Add more rice or coconut milk if the batter is too thick.)
  4. Heat a splash of oil on medium and spoon 80ml dollops of the batter into the pan. Cook for about 3 minutes per side until cooked. Serve with the caramel sauce and extra banana slices.

Magazine issue date: Nov, 2015


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