Banana Bondas

RECIPE TRIAL:

We go through phases with bananas. Sometimes I can't keep them in the house longer than 1 day before they are gobbled. But lately they are going over ripe in record numbers. I didn't feel like wasting them or adding them to the HUGE bag of frozen bananas in the fridge. And I didn't feel up to making banana bread. But I could smell them ripening by the second on the counter.

And so along came this recipe for Banana Bondas from blogger A Bit of This and That 

It was new, it was easy and it was bite sized. And milk free for my lactose intolerant girl. Perfect. I will be making this recipe again and again. Yum. I may add a little extra sugar next time. My bananas were heading towards the bitter side. But the sugar is negotiable in this recipe. 

Bondas are a favorite in India. Often they are made with potatoes or other ingredients. This banana recipe is refreshingly simple. Although I may add a little shredded coconut next time, just for the fun of it. 

 One last note. I did burn a few because I had the oil too high. Make sure you watch your frying oil heat.You want your centers cooked without having a black outside.

2 1/2 ripe bananas

1 cup plain flour
1/4 cup sugar (adjust according to sweetness of bananas)
 2 pinches baking soda
Oil, to deep fry

powdered sugar -- optional

Mix all ingredients except oil and powdered sugar.  Let rest for about 30 minutes. Heat oil in a large wok or fryer over medium high heat. I only had about an inch of oil in my wok. Add by teaspoons to hot oil. I simply flipped as they browned.

Drain on paper towel lined plate. Sprinkle with powdered sugar if desired. 

Easier and faster than banana bread.