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Recipe from his mom's personal cookbook In honor of: Angelina Torres Calvo Brown (Angie or Auntie Nina)
4 bananas, peeled, sliced lengthwise
1 cup flour
½ tablespoon baking powder
1/3 cup sugar
oil (for pan)
1. Pour water into the ingredients and mix until the batch becomes smooth and thick. Dip each sliced banana into the batch and lay carefully into hot oil.
2. Put the next dipped banana into the oil only after the first one has begun to cook (to prevent sticking together). Cook each one until light brown.
3. Remove carefully with a flat strainer and place on paper to drain the excess oil from bananas.
4. Sprinkle powdered sugar over bananas once they have cooled.
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