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Preheat oven to 250 degrees F.
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In a saucepan bring maple syrup to a gentle boil, reduce heat and let simmer and cook for 10 minutes until thick and will coat the back of a spoon.
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Remove from heat and let cool enough to pour into a serving container.
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In a deep frying pan, add 2 to 2 1/2-inches of oil and heat to 350 to 375 degrees F or until a drop of batter immediately rises to the surface.
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While oil is heating, sift together in bowl the flour, baking powder, and salt.
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Beat eggs in a separate bowl and add to dry ingredients.
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Add milk and vanilla to batter and mix until all ingredients are incorporated and it has a pancake batter-like consistency.
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8
Add additional milk a little at a time if needed.
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Let batter rest for 10 minutes to let the baking powder to become active and bubble.
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Next, cut bananas into 1-inch size pieces on an angle and toss in a bowl with lemon juice.
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Using two forks, coat banana pieces with the batter and drop one at a time into the hot oil.
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Let cook until both sides are golden brown, about 3 to 4 minutes for each side.
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Turn bananas with forks as they brown.
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Remove and drain on paper towels, then place in oven on a lined baking pan to keep warm.
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15
Repeat steps if doing a larger batch.
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Pour syrup over bananas and serve as a dessert or side dish.
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The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens.
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Therefore, the Food Network cannot attest to the accuracy of any of the recipes.
