Coconut banana fritters

Method

• 1
  To make the caramel sauce, stir the sugar, cream and butter in a saucepan over medium heat for 4-5 minutes or until smooth.
• 2
  Sift the self-raising flour and bicarbonate of soda into a bowl. Whisk in soda water until smooth.
• 3
  Spread coconut and plain flour over separate plates.
• 4
  Heat oil in a medium saucepan over medium heat to 180ºC. Roll 3 pieces of banana in flour and shake off excess. Dip in batter, then roll in coconut to coat. Carefully add to the oil. Cook for 1-2 minutes or until golden. Transfer to a plate lined with paper towel. Repeat, in 3 more batches, with remaining banana, flour, batter and coconut.
• 5
  Dust the fritters with icing sugar. Serve with the caramel sauce and vanilla ice-cream.