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An indulgent breakfast treat or a luscious dessert, topped with a spoonful of whipped cream.
(Makes about 24 Fritters)

1 cup dark amber maple syrup
Vegetable oil, for frying
1 1/2 cups all-purpose flour
2 teaspoons baking powder
pinch of salt
2 eggs
3/4 cup whole milk
1 tablespoon vanilla extract
4 ripe bananas, peeled
2 tablespoons lemon juice

1. In a Command Performance Gold saucepan bring the maple syrup to a gentle boil, reduce the heat and let it simmer for 10 minutes or until thick and coats the back of a spoon. Remove from heat and let cool enough to pour into a serving container.
   
   
2. In a Command Performance Gold deep casserole, add 2 to 2 1/2-inches of oil and heat to 375°F.
   
   
3. Sift together the flour, baking powder and salt. Beat the eggs in a separate bowl and add them to the dry ingredients. Add the milk and vanilla to the batter and mix until well blended. Add additional milk, if necessary, to create a coating consistency. Let the batter rest for 10 minutes to let the baking powder become active and bubble.
   
   
4. Cut the bananas on an angle into 1-inch size pieces and toss in a bowl with the lemon juice. Using two forks coat the banana pieces with the batter and drop one at a time into the hot oil. Let cook until both sides are golden brown, about 3 to 4 minutes for each side. Remove and drain on paper towels, then place on a cookie sheet in a 250°F oven to keep warm.
   
   
5. Drizzle the thickened maple syrup over the fritters, dust with powdered sugar and serve immediately.