Another great recipe for my baking club. See what others created with this recipe on Baked Sunday Mornings. We thought these were most wonderful. Very quick and our only complaint was that it does not make a lot. We are were left wanting more, more, more..
Mashing bananas, butter, and rum..you know this is going to be good.
Whisking dry ingredients.
Frying at 375 is the trickiest part but so worth it.
For the Rum Dipping Sauce
4 tablespoons (1/2 stick) unsalted butter, cut into 1 inch cubes
1/3 cup firmly packed dark brown sugar
1/3 cup heavy cream
1 teaspoon banana liqueur (or pure vanilla extract)
2 Tablespoons dark rum
Pinch cinnamon (optional)
For the Fritter Dough
1 1/4 cups all purpose flour, plus more if needed
3 tablespoons firmly packed dark brown sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground allspice
1 teaspoon cinnamon
3 medium ripe bananas
1 tablespoon dark rum
1 teaspoon banana liqueur or pure vanilla extract
1 tablespoon unsalted butter, melted and cooled
Vegetable oil for frying
1/4 cup confectioners sugar
Make the rum dipping sauce
In a medium saucepan over medium heat, stir the butter and sugar together until smooth. Add the cream and bring to a boil. Remove the pan from the heat and stir in the liqueur, rum and cinnamon if using. Set aside until serving time. (The sauce can be made ahead. Allow it to cool, then cover it tightly in plastic wrap and refrigerate. Rewarm it over low heat in a saucepan or microwave it in short 15 second blasts before serving).
Make the fritter dough
In a large bowl, whisk together flour, brown sugar, baking powder, salt, allspice, and 1/2 teaspoon of the cinnamon. Use your hands to rub the chunks of sugar into the flour mixture and whisk again (it is ok to have a few chunky sugar pieces remaining).
In another large bowl, mash the bananas with your hands or a heavy spoon and stir in the rum, liqueur and butter.
Use a rubber spatula to fold the dry ingredients into the banana mixture. The mix should look wet, but it should hold its shape when scooped into a small ball. If dough is too thin, keep folding in flour 1 tablespoon at a time until it stiffens up. Refrigerate the dough while the frying oil heats up and you prepare the sugar topping.
Pour enough oil into a deep skillet to fill it 3/4 inch to 1 inch deep. Slowly heat the oil over medium-high heat until it registers 375 degrees F on a deep-frying thermometer.
While the oil heats, in a small bowl, whisk together the confectioner’s sugar and remaining 1/2 teaspoon cinnamon. Set aside.
Fry the fritters
Line a plate with double layer of paper towels and set it near your work area.
Using a small spatula and a small spoon, two spoons, or an ice cream scoop with a release mechanism, drop heaping spoonfuls of dough into the oil. Do not crowd the skillet. Cook until the fritters have browned on one side, 2 to 3 minutes. Using a slotted spoon or tongs, turn them over to cook for another 2 minutes or until browned. Do not overcook or burn the fritters. Use the slotted spoon to transfer the fritters to the prepared plate and continue frying dough until finished.
Place the fritters on a serving plate and sift the cinnamon sugar over them. Serve immediately with rum dipping sauce.
Bananas Foster Fritters from Baked Explorations
For the Rum Dipping Sauce
4 tablespoons (1/2 stick) unsalted butter, cut into 1 inch cubes
1/3 cup firmly packed dark brown sugar
1/3 cup heavy cream
1 teaspoon banana liqueur (or pure vanilla extract)
2 Tablespoons dark rum
Pinch cinnamon (optional)
For the Fritter Dough
1 1/4 cups all purpose flour, plus more if needed
3 tablespoons firmly packed dark brown sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground allspice
1 teaspoon cinnamon
3 medium ripe bananas
1 tablespoon dark rum
1 teaspoon banana liqueur or pure vanilla extract
1 tablespoon unsalted butter, melted and cooled
Vegetable oil for frying
1/4 cup confectioners sugar
Make the rum dipping sauce
In a medium saucepan over medium heat, stir the butter and sugar together until smooth. Add the cream and bring to a boil. Remove the pan from the heat and stir in the liqueur, rum and cinnamon if using. Set aside until serving time. (The sauce can be made ahead. Allow it to cool, then cover it tightly in plastic wrap and refrigerate. Rewarm it over low heat in a saucepan or microwave it in short 15 second blasts before serving).
Make the fritter dough
In a large bowl, whisk together flour, brown sugar, baking powder, salt, allspice, and 1/2 teaspoon of the cinnamon. Use your hands to rub the chunks of sugar into the flour mixture and whisk again (it is ok to have a few chunky sugar pieces remaining).
In another large bowl, mash the bananas with your hands or a heavy spoon and stir in the rum, liqueur and butter.
Use a rubber spatula to fold the dry ingredients into the banana mixture. The mix should look wet, but it should hold its shape when scooped into a small ball. If dough is too thin, keep folding in flour 1 tablespoon at a time until it stiffens up. Refrigerate the dough while the frying oil heats up and you prepare the sugar topping.
Pour enough oil into a deep skillet to fill it 3/4 inch to 1 inch deep. Slowly heat the oil over medium-high heat until it registers 375 degrees F on a deep-frying thermometer.
While the oil heats, in a small bowl, whisk together the confectioner’s sugar and remaining 1/2 teaspoon cinnamon. Set aside.
Fry the fritters
Line a plate with double layer of paper towels and set it near your work area.
Using a small spatula and a small spoon, two spoons, or an ice cream scoop with a release mechanism, drop heaping spoonfuls of dough into the oil. Do not crowd the skillet. Cook until the fritters have browned on one side, 2 to 3 minutes. Using a slotted spoon or tongs, turn them over to cook for another 2 minutes or until browned. Do not overcook or burn the fritters. Use the slotted spoon to transfer the fritters to the prepared plate and continue frying dough until finished.
Place the fritters on a serving plate and sift the cinnamon sugar over them. Serve immediately with rum dipping sauce.
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