As South Africans, we love vetkoek. And we love to put grilled banana on everything. We bring you the best of both worlds this weekend. Indulge in our caramelised banana vetkoek for dessert. Or, you know, just because.

SERVES 8 // COOKING TIME 160 min

INGREDIENTS
For the vetkoek
2 tbsp sugar
2 tsp instant yeast
600g flour
2 tsp salt
Vegetable oil, to deep-fry
For the caramelised bananas
100g butter
¼ cup brown sugar
4 bananas, peeled and quartered lengthways
1 cup cream, whipped
1 vanilla pod, seeds only
⅓ cup honey
Lemon, to serve

METHOD
For the vetkoek
1. Add the sugar and yeast to 2 cups lukewarm water.
2. Sieve the flour and salt together. Add 2 tbsp oil to the water. Then slowly add the flour.
3. Mix to form a soft dough, adding a little extra flour if needed. Turn the dough out on to a floured surface and knead for 5–10 minutes, until smooth and elastic. Place the dough in a bowl, cover with a dishcloth and leave in a warm place for 2 hours, until it has doubled in size.
4. Heat the oil in a pot to 160°C.
5. Turn out the dough and knock it back. Shape it into tennis-ball-sized pieces.
6. Fry the vetkoek for 10 minutes, flipping once or twice, until golden brown and cooked through. Drain on a paper towel.
For the caramelised bananas
1. Melt the butter and sugar in a pan over medium heat. Add the bananas and fry for 2–3 minutes on each side, until golden brown.
2. Mix the cream and vanilla seeds.
3. To serve, halve the vetkoek and fill with bananas and cream. Add a drizzle of honey and a squeeze of lemon juice.