Mofo Akondro: Traditional Malagasy Fried Bananas in a Crispy Batter

Put the rice flour, wheat flour, cornstarch, cane sugar, baking powder, and a pinch of salt into a large bowl and mix the dry ingredients well.

Add the lukewarm water and vanilla extract. Whisk everything until a smooth, lump-free batter forms.

Cover the bowl and let the batter rest at room temperature for at least an hour. This helps the batter develop the right consistency.

Peel the bananas and cut each banana crosswise into two equal pieces. It's important not to halve them lengthwise.

Heat the vegetable oil in a deep pot or fryer to about 170°C (340°F). The oil should be sufficient for the bananas to float.

Dip the prepared banana pieces one by one completely into the batter with a fork, so they are well covered all around.

Carefully place the coated bananas immediately into the hot oil. Fry them in batches until the batter is golden brown and crispy. This usually takes 2-3 minutes per side.

Remove the fried bananas from the oil with a slotted spoon and place them on a plate lined with paper towels or in a bowl to absorb excess oil.

It's best to serve the Mofo Akondro immediately while they are still warm and crispy.

These sweet fried bananas are excellent for breakfast with a cup of coffee or as a sweet snack in between meals.