Instructions
- Melt the butter in a small saucepan. Add the sugar and stir until it dissolves. Stir in cream and vanilla extract. Mix well. Set aside to cool.
- In a mixing bowl, combine the milk, flour, and egg.
- Mix thoroughly until well combined. Set aside.
- Cut the banana into three (3) horizontal slices, then gently push them outward into a fan-like shape.
- Coat the banana with the egg mixture and deep-fry for 1-2 minutes, or until golden brown.
- Place them on a paper towel to absorb excess oil.
- Place on a serving plate and drizzle with the syrup.
- Top with a scoop of mango ice cream.
- Serve while the banana is still hot.
Heavenly Banana Fritters with Caramel Cream Syrup takes the classic Filipino street-food fritter, maruya, and turns it into a proper dessert. Saba bananas are fanned out, dipped in a simple egg batter, and deep-fried just long enough to turn golden and crisp on the outside while the banana inside stays soft and warm. What elevates it beyond a typical maruya is the caramel cream syrup, rich, buttery, and just sweet enough, drizzled generously over the fritters, along with a scoop of mango ice cream that melts slightly against the hot banana and adds a cool, fruity contrast to all that caramel. The saba banana itself brings a firmer texture and a more subtle sweetness than a regular banana would, which is exactly why it holds up so well to frying without turning mushy. It’s a dessert built on contrast: hot and cold, crisp and creamy, familiar and a little indulgent.
