This Sunday the Baked group is making Bananas Foster Fritters with Rum Dipping Sauce from the Baked Explorations cookbook. I almost passed this one by because I am not a fan of baked banana anything. The best thing about this recipe is the rum dipping sauce...that was a real winner and I could envision it on pancakes, waffles or french toast. The fritters were good, a nice crispness on the outside and a cake-like interior, but it was really difficult to get the middles done without burning them. The first few batches I did were almost burnt on the outside and really gooey on the inside. I had to watch the oil very carefully and kept it around 325...that seemed to work the best for me. The recipe said to dust the fritters with confectioners sugar...I used regular sugar and cinnamon...just because!