When summer temperatures are sky high, the last thing I want to do is heat up the house with the oven baked goods. But, we love allergen friendly sweets, so when I discovered this recipe for Sweet Banana Fritters, we knew we had a hot weather savvy treat!

Makes 16 - 20 fritters

Dry Ingredients:

• 3/4 cups organic yellow cornmeal
• 1/2 cup gluten free flour (I use Bob’s Red Mill Gluten Free Flour)
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon

Wet Ingredients:

• 1 1/4 cup mashed bananas (3-4 bananas)
• Egg replaced equivalent for 1 egg (I use Ener-G Egg Replacer)
• 2 tablespoons milk alternative (I use So Delicious Coconut Milk)
• Oil for frying

1. In a medium bowl, combine the dry ingredients. In a separate bowl, combine the wet ingredients. Then mix the wet ingredients into the dry and mix well.
2. Pour enough oil into skillet for about 1/4” depth. Heat oil to medium heat. Using 2 T. of batter for each, gently place fritter batter in pan and cook 3-4 minutes until golden brown and slightly raised. Using spatula, gently flip and cook other side 2-3 minutes or until golden brown. Remove fritters from skillet and place on paper towel lined plate.
3. Serve hot as a side dish, enjoy as a cookie or as a special pancake breakfast with maple syrup!