BANANA CORN FRITTERS

3/4 c. yellow cornmeal
1/2 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. ground cinnamon
1/4 - 1/2 tsp. ground chipotle chili or cayenne pepper
1 1/4 c. roughly mashed bananas (about 3 med.)
1 lg. egg
2 tbsp. milk or buttermilk
2 tbsp. canola oil

Preheat oven to 400 deg. F. Coat baking sheet w/ cooking spray.

Whisk cornmeal, flour, baking powder, salt cinnamon & chipotle (or cayenne) in med. bowl. Mix banana, egg & milk (or buttermilk) in another med. bowl. Add cornmeal mixture to banana mixture & stir til just incorporated.

Heat 1 tbsp. oil in lg. nonstick skillet over med.-high heat. Reduce heat to med.; using 2 tbsp. of batter for ea., space 5 fritters evenly in pan. Cook til golden brown, 30 sec. - 2 min. per side. Transfer to prepared baking sheet. Cook 2nd batch w/ remaining oil & batter, adjusting heat to prevent burning.

Transfer fritters to oven & bake til puffed & firm to touch, 8-10 min. (If you wish to make ahead: Reheat @ 350 deg. F. for 15-20 min.)

Makes 5 servings, 2 cakes ea.

Nutrition information per serving: 243 cal.; 8 g. fat (1 g. sat. fat); 43 mg. chol.; 41 g. carbs.; 5 g. pro.; 4 g. fiber; 326 mg. sodium.

Note: Chipotle peppers are dried, smoked jalapeno peppers, often used to add heat & a smoky flavor to foods. Ground chipotle can be found in the specialty-spice section of most supermarkets.