I was out late last night after a long and active day. Power-washers are awesome, by the way. So are big dark jars of liquid with a lot of fruit floating in them and a spigot so cocktails just land in your glass. Yum.

Anyway, I need to replace a few vital nutrients in my body this morning. I went looking for my Sunday morning banana and all of them are just past that point where I like them. Soft and mushy with brown spots. Apparently, that’s the way you are supposed to eat them, but tell my palette that when it comes to that texture and my lips just clamp shut like a 3 year old, and the yuk-face comes out.

The solution:  Heat up a small pot filled about an inch and a half deep with a cooking oil that has a hight smoke point. I prefer peanut oil, but those with allergies can use canola oil if they like. For me, it leaves a slightly fishy taste, so I rarely use it unless I have allergy sufferers in house.

In a mixing bowl, mash 3 bananas to a pulpy mess, then whisk in 3 eggs, a quarter cup of blue agave nectar, about a teaspoon of good vanilla, a cup of whole wheat flour, a half teaspoon of baking power, and half a cup of Pellegrino water. Fill up a pastry bag if you have one, or a quart sized ziplock bag with a corner cut out if you don’t, and stream the batter, funnel-cake style into the hot oil. You want the oil to be roughly 350-365 degrees.  When one side browns, CAREFULLY turn the cake over to let it fry on its other side.  Then take it out of the oil and let it cool on a cooling rack placed over a half-sheet pan. 

In a bowl, combine confectioner’s sugar (a cup) with about a quarter cup of Banana Bols (its a liqueur), and a bit more good vanilla and whisk it until it looks like doughnut glaze. If you like it thicker, add more sugar, thinner, add more liqueur. 

Get a large serving spoon and drizzle the glaze over the cake.

The potassium in the bananas, a bit of liqueur, and the fat from the frying do help to ease a hangover a bit after a night of sipping from the mystery punch jar.

Dig in.