During the 1930s and 40s my mom made us banana fritters many times for breakfast. I, Dolores, thought they were awesome. We lived in New Orleans on Magazine Street then in a two story house. It had a big yard on the side for us to play and bathrooms inside the house! Mom had a huge oak table in the kitchen that we’d gather around for meals.
This is a nice way to use up ripe bananas.
by Ada Dufresne–Grandma Du Du
Sliced ripe bananas
Pancake batter
Sugar (powdered or granulated)
Make your pancake batter. Add the sliced bananas. Heat 1/2″ oil in a skillet. Drop batter with one sliced banana by tablespoonfuls onto the hot skillet. When golden, turnover and cook on the other side. Drain on paper towels and sprinkle with sugar. Cook in batches.
*The Savoie family likes to cook theirs on a greased griddle. We sprinkle them with powdered sugar.
Savoie Secrets: It's a Family Recipe 
I love this recipe and cannot wait to make these fancy fritters at ULL on my new griddle. My dorm mates will really appreciate what Southwest Louisiana girls have to offer.