2 T organic granulated sugar dissolved in 2 T hot water
1 t ground nutmeg
butter or oil for frying
Mash bananas with a fork, or potato masher, to make a pulp. Add the flour, sugar-water, and nutmeg. Add more water, if needed, to make batter into a cake consistency. Mix well and fry in a greased pan until golden brown.
Dylan asked why foods in Africa were mushy. He remembered eating at an Ethiopia restaurant in Berkeley where everything was mushy. And we have cooked other mushes through this adventure. Riley didn't skip a beat, quipping, "Maybe they don't have toothpaste and dentists in Djibouti." Dylan just nodded, chewing on his fritter.
*Update 5/31/2013: Added to Katherine Martinelli's Banana Linky*