In a medium bowl, combine the eggs, milk, vanilla, and melted butter. Set aside.
In a separate large bowl, whisk together the flour, baking powder, brown sugar, salt, and cinnamon.
Add the egg mixture to the flour mixture, stirring until smooth.
Fold in chopped bananas. Don’t overmix.
Fill a Dutch oven/cast iron pot with at least 2 inches of vegetable oil and heat on medium-high until it reaches 350°F.
Using a tablespoon or a cookie scoop, dollop the batter into the oil, cooking 3-4 at a time. Cook the fritters, turning them over, about 2 minutes per side for a total of about 4-5 minutes until deep golden brown.
Remove fritters from the oil with a spider strainer and place them on a tray lined with paper towels.
Make the glaze by combining powdered sugar, milk, and vanilla.
Let the fritters cool slightly, then dip in the glaze. Serve warm.
Notes
You can reheat banana fritters gently in a dry pan on the stove, in the oven, or in an air fryer for a few minutes.
Try dipping them in caramel, chocolate, or raspberry sauce if you want to go the extra mile! If you want to skip the glaze, you can opt for a nice dusting of powdered sugar on top or simply omit the topping altogether.