• 4 bananas
  • Wooden skewers
  • 200g dark chocolate
  • 125g yellow cornmeal
  • 175g plain flour
  • 45g sugar
  • 1 tsp kosher salt
  • 1 tsp baking powder
  • 1 egg
  • 230ml buttermilk
  • Icing sugar, to dust


  1. Skewer the bananas with the wooden skewers and place on a baking tray. Place the tray in the freezer whilst you melt the chocolate.
  2. Place the chocolate into the bowl of a bain marie and slowly melt. Once all the chocolate has melted, take the bananas out of the freezer and cover each one with the melted chocolate. Place back on the baking tray and back into the fridge for 10 minutes to set the chocolate. Heat up some vegetable oil in a wok or large pan to 180 C.
  3. Mix together the dry ingredients for the corn dog batter and then whisk in the wet ingredients. Place into a tall glass and dip the chocolate covered bananas in to evenly cover the bananas.
  4. Deep fry until golden and drain on kitchen paper. Dust with icing sugar and serve immediately drizzled with any leftover melted chocolate.