Gluten Free Banana Bread Balls

Ingredients:

• 1 to 1-1/2 bananas, mashed (3/4 cup)
• 3 tablespoons neutral-flavored oil (extra-light in flavor olive oil, canola, or avocado oil or vegetable)
• 3 tablespoons granulated sugar
• 3/4 cup milk (nonfat or rice milk)
• 1 large egg (or 3 tablespoons liquid from a can of white kidney/cannellini beans)
• 1-1/2 teaspoons pure/gluten-free banana extract (optional) or more vanilla
• 1/2 teaspoon pure/gluten-free vanilla extract
• 1 cup Carla's Gluten Free All-Purpose Flour Blend
• 1/2 cup brown rice flour, divided, as needed
• 1 teaspoon gluten-free baking powder (Rumford)
• 1 teaspoon ground cinnamon
• 1/8 teaspoon salt
• 2 quarts high smoke point oil (extra-light olive oil, avocado oil, peanut oil, etc.)
• Confectioners' sugar, chocolate ganache using an extra 1/2 cup cream, or pure/gluten-free maple syrup

Instructions:

1. Whisk together the mashed banana, oil, and sugar. Add the egg, milk, and extracts and whisk again until combined.
2. On top of the wet ingredients, add the flour blend, only 1/4 cup of the rice flour, cinnamon, and salt. Whisk together until thoroughly combined. Set in the refrigerator to allow the dry mixture to absorb the liquids and to chill. Set the remaining 1/4 cup of rice flour aside.
3. Preheat the oil to 375°F. Line a plate with several layers of paper towels; set aside.
4. Remove the batter from the refrigerator and stir. You want the mixture to be thick enough to scoop using a large cookie scooper or tablespoon. If it is not, and it is still runny, add a little more brown rice flour and stir. Once it is thick enough to scoop and not run off of the spoon or out of the scooper, it is ready to fry.
5. Scoop the dough into the hot oil. If you are using a spoon, use another spoon to scrape it off of the original spoon. Gently drop the f5 to 6 of dough into scoops into the oil because it can splash easily. Fry for 5 minutes or brown.
6. Using metal tongs or a perforated metal spoon, remove from the banana bread balls from the oil and allow the excess oil to drip back into the hot oil. Transfer to the plate lined with paper towels to drain and cool. Serve warm, which makes the texture a little gummy, but not bad; or allow to fully cool before serving as you would cake.
7. Either add small skewers to each ball or leave plain. Sprinkle with confectioners' sugar, serve with warm chocolate ganache dip, or maple syrup.

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