2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
2 large eggs
1/2 cup milk
1 teaspoon vanilla
1 tablespoon butter, melted
2 ripe bananas, chopped
Vegetable or canola oil, for frying
1 1/4 cups confectioners' sugar
1/4 teaspoon vanilla
3-6 teaspoons water
In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon. Set aside.
In a separate bowl, combine the eggs, milk, vanilla, and melted butter.
Add the egg mixture to the flour mixture, stirring until combined.
Fold in the ripe, chopped bananas.
Fill a frying pan halfway with oil. Heat over medium heat until the oil reaches 375°F with a candy thermometer.
Slowly drop ¼ cup of batter into the oil and let fry until golden brown, about 2-4 minutes per side depending on the heat of your oil.
Flip and fry until the opposite side is golden brown. To test for doneness, insert a small knife (or toothpick) into the center. If there's still uncooked batter in the center, fry for a bit longer. Transfer to a paper towel-lined cooling rack and let cool. Repeat with the remaining batter being sure to check the temperature of the oil throughout the process.
Make the glaze by combining the sugar, vanilla, and 3 teaspoons of water. Add more water, 1 teaspoon at a time, until a pourable consistency is reached.
Drizzle the glaze over the cooled fritters and let dry.