Heat canola oil in a sauce pan to 375ºF. Adjust the amount of canola oil based on the size of the saucepan. You will want at least 3 inches of oil.
Meanwhile, peel and cut bananas. Cut each banana into 3 sections
In a medium bowl, add flour, baking powder, salt, and sugar and mix to combine.
Next, add the milk, egg, vanilla, and butter. Whisk until the batter is smooth. Pour batter into a mason jar (or tall glass).
Pierce the center of each banana with a popsicle stick. Dip the banana into the pancake batter and hold it above the jar to allow excess batter to drip off. Gently place the banana into the hot oil and fry for 5-6 minutes, flipping if necessary. Remove from oil and place on a paper towel lined plate to remove excess oil.
Sprinkle each with powdered sugar and serve with maple syrup to dip. Enjoy!
Nutrition information is estimated as not all oil will be soaked up into the batter.
These fritters are best enjoyed fresh from the oil! Once cooled, you can store them in the refrigerator for 2-3 days, but they won’t reheat in the microwave or on a pan with the same crisp outside.