3/4 cup yellow cornmeal
'h~In4g#b2aT#]1/2 cup all-purpose flour&d9c\L{|1D2`D
1 teaspoon baking powder
4m        Wz3jPCP9Pu6Z1/2 teaspoon saltforum.8cyber.com5kG*RR1M
1/2 teaspoon ground cinnamon
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d+L z        F1/4 teaspoon ground chipotle chile (see Ingredient note) or cayenne pepper
'pc'@9m6r-N3K)Azi1 1/4 cups roughly mashed bananas
        qw4@-YKX4a:IJD1 large egg6f a*ZBM
2 tablespoons milk or buttermilk八度網上論壇b/x!s3}i-J.?
2 tablespoons canola oil, divided 1@_-Ll,H#O
Nutrition InfoServing size: 10 cakes
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Calories: 241 kcal
d/M.C_5\&gbfCarbohydrates: 39 g
3A$I1C%sTDietary Fiber: 3 g
8ewjDfaR1E}八度網上論壇Fat: 7 gG#s-\3Fg/H!m
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Protein: 5 g
I f*K#V*DZforum.8cyber.comSugars: 11 g
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-T/JmF%fXmc4k八度網上論壇Preheat oven to 400 degrees F. Coat a baking sheet with cooking spray.
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P/EWhisk cornmeal, flour, baking powder, salt, cinnamon and chipotle (or cayenne) in a medium bowl. Mix banana, egg and milk (or buttermilk) in another medium bowl. Add the cornmeal mixture to the banana mixture and stir until just incorporated.八度網上論壇2\(O1K6Ps&w
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Reduce heat to medium; using 2 tablespoons of batter for each, space 5 fritters evenly in the pan. Cook until golden brown, 30 seconds to 2 minutes per side. Transfer to the prepared baking sheet. Cook a second batch with the remaining oil and batter, adjusting heat to prevent burning.
p+U:gA}#lWTransfer the fritters to the oven and bake until puffed and firm to the touch, 8 to 10 minutes. -u'i:l)R!o0q5}$@M
Yield: 5 servings (Serving size: 10 cakes)