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Crispy Coconut Banana Sundaes

3/4 cup caramel ice cream topping
1/4 cup fresh lime juice
1/2 teaspoon ground cinnamon
1 cup all-purpose flour
1 egg

1/2 cup lemon-lime soda, chilled
4 bananas, cut in half crosswise
2 cups flaked coconut
Vegetable oil for frying
4 cups vanilla frozen yogurt or ice cream

vvvv

Combine caramel topping, lime juice, and cinnamon in small bowl, stirring until smooth. Set aside. Stir together flour, egg, and soda until blended in medium bowl. (Note, batter will be thick.) With tongs, dip bananas in batter to coat. Shake off excess; roll in coconut. Heat 1-inch vegetable oil in heavy skillet or mini fryer to 375°F. Place coated bananas in oil and fry until golden on both sides, turning with tongs as needed. Drain immediately on paper towels. Place 2 banana halves, pointed ends up, in each of four shallow sundae dishes. Place 1 cup frozen yogurt in center of each dish; drizzle with sauce. Makes: 4 servings

 

 


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