1 1/2 cups Whole Wheat Flour
1 pinch Sea Salt
1 teaspoon Baking Powder
1 pinch Ground Cinnamon
1/4 cup Dried Coconut Chips unsweetened
1 cup Sparkling Water
4 ripe Banana cut into 1/4 inch thick diagonal slices
Avocado Oil or Light Olive Oil for frying
1/2 cup Vanilla Soy Milk
1/2 cup Brown Rice Syrup or Honey
1/2 cup Barley Malt
1/4 Organic Lemon juice freshly squeezed
Make the batter by whisking all dry ingredients together.
Slowly mix in sparkling water to create a batter the consistency of pancake batter. Cover loosely and set aside.
Prepare the bananas. Place about 1-2 inches of oil in a deep skillet and place over medium heat.
When the oil is hot (patterns will form in the oil, known as “dancing”), raise heat to high, dip banana slices in batter to coat completely and fry until golden and crispy, turning once to ensure even browning.
Drain on paper. Transfer to a parchment-lined baking sheet and place fried bananas in a warm oven until all the frying is completed.
While working on the bananas, place vanilla, rice syrup/honey and barley malt in a small saucepan and bring to a boil.
Reduce heat to low and cook until the syrup has reduced and thickened, about 15 minutes. Remove from heat and whisk in lemon juice.
To serve, mound fried bananas on individual serving plates and spoon a generous amount of caramel sauce over top. Serve immediately.