A three layered ball of goodness. First, you bite into the crispiness of the golden shell, then meet the faintly sweet soft donut layer. Inside is a dreamingly creamy hot banana. Everybody will love these banana bombs. Just amazing!

Ingredients

1 ½ cups	Plain flour
1 tsp	Baking powder
2 Tbsp	Caster sugar
330 ml	Emersons 1812 Pale Ale (Main)
4	Dole Bananas, peeled and cut into chunks (Main)
1 serving	Olivado liquid coconut oil, for deep frying
2 Tbsp	Icing sugar
1 tsp	Ground cinnamon

Directions

1. Start heating oil for deep frying to medium hot (180C).
2. Shift flour and baking powder into a mixing bowl. Add the sugar and cold beer. Gently mix until well combined.
3. Drop a teaspoon of batter into oil. If it floats straight to the top, oil is ready for cooking.
4. Dip a piece of banana in the batter, coating it well. Gently drop into oil. Repeat until about half the oil surface is occupied by the cooking fritters. Do not over crowd the oil. Once the batter is golden, flip over to cook on the other side (about a minute on each side).
5. Once the banana fritter is golden on both sides, remove from oil with a slotted spoon and place on a paper towel to absorb any excess oil. Cook all the fritters in batches.
6. Mix icing sugar and cinnamon. Dust the fritters with cinnamon sugar. Devor white hot!

Tip: Serve with some toffee ice cream to elevate it to a heavenly dessert.