Mini banana and chocolate doughnuts with chocolate sauce
Photo by Fiona Andersen
As well as running his award-winning Oamaru restaurant with its expansive kitchen garden, Bevan has been working on a new cookbook. Set to hit the shelves this month in time for Christmas, Riverstone Kitchen Another Helping contains 100 recipes (including many favourites that have appeared already in Bite). As always, they feature Bevan’s fresh modern style. Here's a sweet treat from the book.
|1 large||Banana, peeled|
|2 tsp||Caster sugar|
|100 g||Unsalted butter|
|100 g||Plain flour|
|100 g||Chocolate buttons, 53% cocoa solids|
|2 Ltr||Canola oil|
|1 cup||Caster sugar|
- In a bowl, mash together banana and 2 teaspoons caster sugar with a fork until smooth.
- Place milk and butter in a small pot and bring to the boil over a medium heat. Stir in mashed banana and flour and beat well with a wooden spoon as the mixture thickens to avoid lumps. Cook for 1 minute before removing from heat and beating in eggs, one at a time, with the wooden spoon until well-combined.
- Lightly grease a 24-hole mini muffin tin and place a dessertspoon of the mixture in each mould. Press chocolate buttons into the centre of each doughnut, pinching a little of the doughnut mixture over the top to cover.
- Place muffin tray in the freezer for 2 hours or until mix is completely solid.
- Heat canola oil in a large pot over a medium to high heat until it reaches 170C (check temperature with a heatproof thermometer). Remove doughnuts from muffin moulds with the tip of a butter knife and cook in batches until golden brown. Remove with a slotted spoon and drain on absorbent kitchen towel.
- Mix 1 cup caster sugar and cinnamon together in a bowl, add hot doughnuts and toss to coat with sugar. Serve immediately with warm chocolate sauce.
- Warm cream in a small pot until almost simmering. Remove from heat, add chocolate and stir until smooth.