• Line a mini muffin tray like you would usually do and set aside. NOTE: For this recipe, I used my Mini Muffin Tray placed on top of a medium perforated baking sheet. Set aside.
• Preheat oven to 350℉/180℃.

BANANA FRITTERS PREPARATION

• In a mixing bowl, whisk the all-purpose flour together with the granulated sugar, baking powder, ground cinnamon, ground nutmeg and sea salt. Add the cold diced butter and using a pastry blender cut the butter into the flour until you see shaggy flecks throughout the flour.
  6.70 oz all-purpose flour, 3.53 oz granulated sugar, 2 tsp baking powder, 1 tsp ground cinnamon, 1/4 tsp sea salt, 3 oz butter, 1/4 tsp ground nutmeg
  
• In a small bowl, whisk the egg together with the buttermilk and vanilla bean paste. Add to the flour mixture and stir to combine. Fold in the diced bananas until the dough comes together in a cohesive mass.
  1 egg, 2.12 oz buttermilk, 1 tsp vanilla bean paste, 2 bananas
  
• Scoop the batter into each well of the prepared mini muffin tray. NOTE: You will fill the 20 wells with this recipe.
  

BAKE!

• Bake for 15 minutes at 350℉/180℃. (Every oven heats differently, monitor your muffins from 12 minutes). It is ready when the toothpick inserted comes out clean or with little to no crumbs.

  Once your Baked Banana Fritters are out of the oven, let them cool down for about 5 minutes before demolding them onto your cooling rack.
  

VANILLA BEAN GLAZE PREPARATION

• In a small bowl, combine the powdered sugar together with the milk and vanilla bean paste.
  4.24 oz powdered sugar, 2 Tbsp milk, 1/2 tsp vanilla bean paste
  
• Drizzle about 1/2 teaspoon of glaze on each muffin. Enjoy & Bon Appétit!

  NOTE: Like every baked goods, these Baked Banana Fritters are best to enjoy the day of and stored at room temperature in a single layer. Avoid plastic container as they will get soggy.