3 Ripe Bananas
1 Cup Whole Wheat Pancake flour
1 Cup Water
Little Pure Vegetable Oil, for Skillet
½ tsp. Barley Malt Sweetener, optional
Heat oil in skillet.
Mix Flour, sweetener, 1 Tbsp oil and water until it is a
smooth, thick batter.
Cut the bananas first lengthwise, and then
in half across.
Dip and coat each piece in batter.
Deep fry until crisp and golden brown on both sides.
Drain on paper towels.
Serve with Homemade Sour Cream.
Substitute fresh pineapple, thinly sliced for the bananas.