banana fritters

So I had bananas ripening on the counter and was debating making banana muffins from the Bouchon Bakery book (awesome recipe, awesome book by the way), and these Banana Foster Fritters because they were on the Baked Sunday Mornings recipe schedule. Upon consultation with my husband, we decided to try something new, and went with the fritters.

Banana Fritters do not photograph very well. Or, I cannot photograph Banana Fritters very well. In my defense, I made them after dinner one night, when there was absolutely no natural light available. And I might have had the oil too high, and they might have looked a bit burnt on the outside. I even tried covering them with powdered sugar... yeah. Not pretty!

But they were easy. A simple matter of mixing wet ingredients with dry ingredients, and setting the mixture aside in the fridge while heating up oil. Or in my case, while going to the store to get oil, and getting it up to temperature.

There was a rum dipping sauce recipe to go along these fritters, but I went with a simple powdered sugar glaze instead. And I still don't have rum, so I didn't include it in the recipe. So the Banana Foster Fritters suddenly became simple glazed Banana Fritters.

Reviews were mixed. I enjoyed them still warm from the oil, but the next day, not so much. My husband did not like the banana flavor/texture, but would like me to try the same recipe with apples next time, as the donut texture was good. Another taster texted me that they were real (expletive) good after tasting them an hour or so after them being fried. So if you like banana flavored baked goods, I suggest trying this one. I mean, it's fried dough... hard not to like!

For the recipe and to see how the other bakers enjoyed these, visit the Baked Sunday Mornings blog!