1. Mash bananas with 100 g of castor sugar and lemon juice, add flour and mix to a thick paste.
2. 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.
3. Turn puffs over and keep turning for 2 minutes.
4. Remove with a slotted spoon, drain and roll in cinnamon and sugar.
5. Serve with jam. Recipe by Clara Hirschler, from the Sydney Telegraph-Mirror 16 th June, 1993.
6. p45.