- 3 eggs, beaten
- 3/4 cup milk
- 1/4 cup brown sugar
- 3 cups baking mix
- 3 ripe bananas, diced
- 2 cups canola oil, for frying
- 1 1/2 cups powdered sugar
- 1 1/2 teaspoons pumpkin pie spice
For the fritters: In a large bowl, whisk the eggs with the milk and sugar until blended. Stir in the baking mix and bananas until just combined.
Heat the canola oil in a large, heavy-bottomed skillet over medium heat. Using a small ice cream scoop, drop the batter into the skillet. Fry in batches until golden brown and cooked through the center, 2 to 3 minutes per side. Remove from the oil and allow to drain on a wire cooling rack set over a baking sheet.
For the glaze: Whisk together the powdered sugar, 1/4 cup water and pumpkin pie spice.
While the fritters are still warm, pour the glaze over top. Allow the glaze to set up slightly before serving.