Fried Banana Cakes

About 6-8 servings
4 medium bananas
4 cups unbleached flour
3 teaspoons demerara sugar or equivalent alternate sweetener
1-1/2 teaspoons salt
4 Tablespoons Spectrum Spread®, light oil, or vegan margarine
1/2 to 1 cup water
light oil for pan-frying


In a large mixing bowl, mash the bananas well.


Add in the flour, sugar, salt, Spectrum Spread® or oil and mix well.


Add in enough of the water to make a stiff dough. Cover the bowl with a tea towel and let it stand at room temperature for 30 minutes.


Remove the dough from the bowl and place on a lightly floured board or other smooth surface.


Roll the dough out to one-fourth to one-half inch thick, then cut it with a wet or floured knife into 4-inch squares.


Heat a thin layer of oil -- about one-eighth inch -- in a heavy skillet until very hot.


Place only as many squares as will fit without touching into the skillet (this may mean cooking only one at a time unless you have a very large skillet).


Pan-fry the squares until they are golden brown, about 3 minutes, then turn over and pan-fry the second side until golden, about 2 minutes.


Replenish oil as needed between batches.


Drain on paper towels and serve warm.