Tarrah'S Sweet Fried Bananas With Raspberry Coconut Sauce - cooking recipe

Ingredients

10 small bananas
10 egg roll wraps
1/4 cup honey
1 tablespoon cinnamon
peanut oil, to deep fry in
1 cup powdered sugar (to garnish)
For the Sauce
1 cup raspberries, thawed (pureed and strained)
15 ounces coconut milk (not cream of coconut)
1/4 cup maple syrup (or to taste)
2 teaspoons lemon juice (or half a lemon)
2 tablespoons rum (or your favorite liquor to taste)

Preparation

For the Bananas:
In a deep wok or skillet, fill with peanut oil half way, and heat until about 375 degrees, or when bubbles form around food when placed in oil. (tear off a little piece of the wrappers, and place in oil to test)
Place bananas on wrappers diagonaly across, and drizzle with a little honey. Sprinkle a little bit of cinnamon on top of banana and honey. (the 1/4 cup honey and the cinnamon is for all of the bananas).
Wrap bananas in eggroll wrappers: Fold bottom corner over banana, then tuck side corners in, Roll rest of wrapper over banana, using a little water (or honey) to seal the edges.
Place wrapped bananas in fryer oil and fry until golden (about 5 minutes).
Drain on paper towel, and allow to cool slightly before serving.
For Sauce:
Place strained raspberries and coconut milk in small saucepan and heat over medium heat.
Stir to combine, then add and stir in remaining ingredients.
Heat mixture until boiled down slightly, and you have a realtivly thick sauce.
You may want to chill sauce before serving, but it is good warm too.
Sprinkle fried bananas with powdered sugar and serve with raspberry sauce.