Dessert Dog with Fruity Fried Banana
This delicious new dish starts with a fruity fried banana nestled inside a sweet homemade cake bun. It gets topped with all of the delicious fixings that a dessert dog should be, like fruit sauce and fresh kiwi!
Equipment
- Springform pan
- Aluminum Foil
- Cooking pot
Ingredients
- 3 egg whites
- 3 tbsp vegetable oil
- 1/4 cup milk
- 1/4 tsp baking powder
- 1 cup flour
- 1/2 cup sugar
- 3/4 cup flour
- 2 eggs
- 3/4 cup corn flour
- 3 tbsp raspberry syrup
- 3/4 cup ice cold water
- 1 banana
- 2 kiwis, sliced
- 1/3 cup corn syrup
- 2/3 cup raspberry sauce
- 2/3 cup mango sauce
- 2 tbsp butter for the crumble topping
Instructions
- Preheat the oven to 350°F and grease and flour a springform pan. Fold 2 pieces of aluminum foil into long strips and grease 1 side of each strip. Place the strips of aluminum foil in the center of the springform pan with the greased side facing inwards, so that they make a long, ovular shape. Pour red lentils around the outer section of the pan to keep the aluminum foil in place while the dessert dog bun is baking.
- Beat the egg whites until light and fluffy, then add in the sugar and continue to beat until a firm meringue forms. Stir together the flour and baking powder, then alternate between adding small amounts of the flour mixture, milk, and vegetable oil to the meringue. Once everything is combined, pour the batter inside the mold in the springform pan, transfer the springform pan to the oven, and bake the dessert dog bun at 350°F for 45 minutes. Once the dessert dog bun has baked, take it out of the oven, let it cool completely, and remove the aluminum foil mold.
- Stir together the flour, eggs, corn flour, vegetable oil, raspberry syrup, and ice cold water. Transfer the batter to the refrigerator and let it rise briefly. Heat a pot filled with cooking oil on the stove and remove the batter from the fridge. Peel the banana, coat it in some additional flour, dredge it in the chilled batter, and fry it in hot cooking oil until golden brown.
- Cut a long slice out of the cooled dessert dog bun so that the fried banana will fit inside. Heat the butter for the crumble topping on the stove, crumble the excess dessert dog bun into the skillet, and cook the crumble topping until golden brown and crispy. Slice the kiwis and marinate them in corn syrup for a few minutes to make them softer and more pliable.
- Place the dessert dog in its bun and top it off with mango and raspberry syrup, marinated kiwi slices, and the crumble topping.
