Special equipment: a deep-frying thermometer; 8 wooden skewers or ice pop sticks
Heat 2 inches vegetable oil to 370 degrees F in a Dutch oven over medium-high heat.
Meanwhile, cook the bacon in a skillet over medium-high heat until the fat is rendered but the bacon is still pliable (don't get it too crisp), 4 to 5 minutes. Drain on paper towels. Let cool.
Spread one side of each bacon slice with peanut butter. Wrap each slice around a banana piece, peanut butter-side facing the banana, pressing to adhere.
Spread some cake flour in a shallow bowl for dredging. Whisk the cake flour, confectioners' sugar and salt in a medium bowl. Whisk in the seltzer, taking care not to overmix (a few small lumps are fine).
Dredge half of the bananas in the flour, then dip in the batter and carefully add to the hot oil. Fry in 2 batches until crisp and golden brown, flipping halfway through, 3 to 4 minutes. Drain on paper towels and repeat with the remaining bananas. Insert skewers into the bananas. Drizzle with honey and serve immediately.
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