I like to add 1/2 cup of shredded coconut to the batter right before frying to enhance the flavor and make things a tiny bit crispier.
Sift the flour, baking powder and salt into a large baking bowl. Add the egg and gradually pour in the milk, stirring until it forms a soft dough. Heat the oil in a deep fryer or possibly a deep saucepan to 190 degrees. In the meantime, cut the peeled bananas into slices 1 1/2- 2 cm thick. Pull the slices through the batter and – a few at a time – place them in the hot oil mold. Bake in oil for about 5 minutes, or until crispy. Remove and drain on paper towels. Cool slightly, dust with powdered sugar and bring to the table.
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