Here is one ysubg pieces of bananas and I like the sauce and then my favorite masked banana one. Mashed Banana Fritters. Ingredients: 1 2/3 cups all-purpose flour 2 teaspoons baking powder 2 tablespoons confectioners' sugar 1/4 teaspoon salt 2/3 cup milk 1 egg 3 bananas, mashed and sprinkled with 1 teaspoon lemon juice to keep from discoloring oil for deep frying confectioners' sugar Preparation: Measure, sift and mix all dry ingredients. Whisk together the milk and egg; add to dry ingredients. Fold in the mashed bananas. If too thick add a little milk, and if batter seems too thin, add flour. Batter should have consistency to mound up in a spoon. Heat deep fryer to about 375° or add 1 inch of oil to a deep skillet or kettle . Drop by spoonfuls in small batches. As fritters brown on one side turn. Drain on paper towels. Keep warm and just before serving sprinkle with cinnamon sugar or powdered sugar. Serve warm with syrup, if desired. Serves 10 to 15. Banana chunk fritters with a rich and buttery cinnamon sauce. Ingredients: 1 cup all-purpose flour - sift before measuring 1 tablespoon granulated sugar 1/2 teaspoon salt 1 large egg, slightly beaten 3/4 cup milk 1 tablespoon melted butter 1 teaspoon baking powder 6 bananas, halved lengthwise oil for deep frying Cinnamon Sauce, below Preparation: Heat oil in a deep fat fryer to 370°. In a medium bowl, sift together flour, sugar and salt. In a separate bowl, combine the egg, milk, butter and baking powder; stir the egg mixture into the dry ingredients. Dip banana halves into the batter and carefully drop into the hot deep fat; fry just until golden brown. Serve with vanilla ice cream and Cinnamon Sauce (below). Banana fritter recipe makes 6 servings Cinnamon Sauce 2 cups water 2 tablespoons ground cinnamon 3 egg yolks, lightly beaten 2/3 cup sugar 2 tablespoons cornstarch 1 cup butter (2 sticks) Heat water and cinnamon in a medium saucepan. In a separate bowl, mix the egg yolks with sugar and cornstarch. Add about one-third of the hot mixture to the egg yolk mixture slowly, then pour back into the saucepan, stirring to blend. Return sauce to a boil. Remove from heat and cool the sauce for 2 minutes. Slowly whisk or beat in the butter. Store cinnamon sauce in refrigerator.

Thanks for sharing your recipe. I saw it on the "what's for dinner" thread (I think that's where I saw it...) and thought it sounded good and was going to ask you to post it. So, thanks! :-) Jen

I think this cake might be a good one to have the grand daughters bake for one meal at our "Gathering" for Easter..... which is a 5 day affair.

I should also mention - the sunrisebakery version of them is not exactly like the original. It's tasty but the cake is more like angelfood cake and the filling is softer. If you really want something close to the original ones you'll probably have to make them yourself.