We love Madagascar, and we love their vanilla. So in an homage to their favorite street food we bring you banana fritters with a warm vanilla bean sauce.



  • 2 eggs, lightly beaten
  • 1/2 cup cold milk
  • 3 tbsp light brown sugar
  • 1 cup flour
  • 1/8 tsp baking soda
  • 1 tsp Rodelle Vanilla Extract
  • 4 ripe bananas, sliced in half length-wise and then diagonally into 4 sections for each half (16 pieces total)
  • 2 tbsp powdered sugar
  • Quality vegetable oil for frying

Vanilla Bean Sauce

  • 3 tbsp sugar
  • 1 tbsp cornstarch
  • 1 1/4 cup half & half
  • 1 tbsp butter
  • 1 Rodelle Vanilla Bean, split and scrape


  1. Heat 3 inches of oil in a heavy sauce pan or deep fryer to 350 degrees F
  2. Mix the eggs, milk, brown sugar, flour, baking soda and vanilla extract together in a medium-sized bowl. Refrigerate for 15 minutes.
  3. Add the banana slices, a few at a time, coating them well with the batter.
  4. With a long slotted spoon, remove the banana slices a few at a time and place them in the oil.
  5. Fry the bananas for 2-3 minutes until lightly browned, turning them once. Drain the fritters on paper towels and transfer them to a serving platter.
  6. Repeat the process until all of the bananas have been fried.
  7. Sprinkle them with the powdered sugar and serve them warm with the warm vanilla bean sauce.

Warm Vanilla Bean Sauce

  1. In a 1 1/2 quart saucepan, mix the sugar and cornstarch. Stir in the half & half and butter until smooth.
  2. Heat to boiling over medium heat, stirring constantly. Boil about 2 minutes or until slightly thickened.
  3. Stir in the vanilla bean seeds.
  4. Keep warm and serve over the fritters, or place in a bowl and use as a dipping sauce.