or rasberry jam
Mash bananas with 100 g of castor sugar and lemon juice, add flour and mix to a thick paste.
Heat oil in a small pan to smoking point, then turn heat to low. Use 2 teaspoons to push one teaspoon of dough into the oil, doing no more than 6 at a time.
Turn puffs over and keep turning for 2 minutes. Remove with a slotted spoon, drain and roll in cinnamon and sugar.
Serve with jam.