Banana Fritters with Hawaii Maui Dark Rum Sauce

by Chef

Serves: 4-6


  • 2 eggs, lightly beaten
  • 8 tablespoons sugar
  • 1 cup all-purpose flour
  • Pinch salt
  • 8-10 very ripe bananas, mashed
  • ¼ cup confectioners' sugar
  • 1 teaspoon five-spice powder

Peanut or canola oil for frying
Vanilla ice cream (1 scoop per plate)

Hawaiian Maui Dark Rum Sauce

  • 1 cup brown sugar
  • 2 tablespoons unsalted butter
  • 1 tablespoon cornstarch mixed with 3 tablespoons water
  • Pinch salt
  • 12 ounces guanabana nectar
  • ½ cup Maui dark rum
  • 1 teaspoon vanilla extract
  • 1 tablespoon orange zest
  • 1 cinnamon stick


Preheat fryer to 370 degrees.

In a large mixing bowl, combine eggs, sugar, flour, and salt. Add mashed bananas and blend thoroughly. Drop full spoons of the batter into the hot oil and fry until well browned. Remove with slotted spoon and drain on paper towels. Keep cooked fritters warm in the oven while frying more. Combine confectioners’ sugar and five-spice and pour into a powder shaker. Spoon Maui Dark Rum Sauce onto a plate, then a banana fritter, and shake the five-spice and sugar mixture generously over the top. Serve with a scoop of ice cream.

Hawaii Maui Dark Rum Sauce

In a small saucepot, stir together the butter, sugar, cornstarch slurry, and salt over low heat.
Add the guanabana nectar, rum, vanilla, orange zest, and cinnamon stick. Cook over medium heat until bubbly. Stir constantly. Remove cinnamon stick.