Bananas Fritasgf Recipe

Prepare bananas

Peel bananas and slice each into 6–8 diagonal pieces about 1/2 inch thick. Pat dry on paper towels to remove excess surface moisture so batter adheres.

Make batter

In a medium bowl whisk together gluten-free all-purpose flour, cornstarch, granulated sugar, baking powder, and fine salt until evenly combined. In a separate bowl whisk the egg, milk, and vanilla. Pour wet ingredients into dry and whisk until a smooth, slightly thick batter forms. It should coat the back of a spoon. If too thick, add up to 1 tablespoon more milk; if too thin, add 1 tablespoon more flour.

Heat oil

Pour oil into a heavy-bottomed skillet or pot to a depth of about 1 inch (roughly 1.5–2 cups depending on pan). Heat over medium-high until the oil reaches 350°F (175°C) or a small drop of batter sizzles and rises immediately but does not brown in under 30 seconds.

Coat and fry

Working in batches of 6–8 pieces to avoid crowding, dip banana pieces into the batter to fully coat, letting excess drip back into the bowl. Carefully slide coated pieces into the hot oil. Fry 1.5–2 minutes per side until golden and puffed, turning once with tongs or a slotted spoon. Remove to a wire rack set over a baking sheet or to paper towels to drain. Keep finished pieces warm in a low oven (200°F/95°C) while you fry the rest.

Make glaze

In a small skillet or saucepan melt butter over medium heat. Add brown sugar and cook 1 minute, stirring, until it dissolves and begins to bubble. Remove from heat and whisk in confectioners' sugar, cinnamon, lime (or lemon) juice, and coarse salt until smooth and slightly pourable. If the glaze is too thick, add 1/2 teaspoon of warm water at a time; if too thin, sprinkle in a little more confectioners' sugar.

Glaze bananas

Place a few fried banana pieces on a serving plate and spoon warm cinnamon glaze over them so each piece is lightly coated. Alternatively, you can toss the fried pieces briefly in a shallow bowl with a few tablespoons of glaze for a light coating, then arrange on a platter.

Garnish with chopped toasted nuts and mint leaves if using. Serve immediately while warm. Leftovers can be reheated briefly in a 350°F (175°C) oven for 5–7 minutes to re-crisp before glazing.