Banana Cinnamon Churros

Add the water, butter and sugar to a pot and bring to medium heat while stirring until the butter melts

Add the flour, salt and stir with a wooden spoon non stop so it evenly incorporates and forms a dough. Add the mashed banana and keep beating until the dough starts separating from the sides of the pot (at the beginning the dough will be fairly runny and as you keep stirring under medium heat it will thicken and slowly start separating from the sides of the pot)

Remove the pot from the heat and add the eggs one at a time while continuously stirring until they are completely incorporated. At this point you should have a quite thick dough

Transfer churro dough to a piping bag with a start nozzle

Bring a pan to medium high heat with abundant oil (I used olive oil but you can use sunflower or vegetable oil. It is important that the oil the correct temperature (180-200C). If it is too cold the churros will become too oily while if it is too hot they will cook too fast with the danger of burning.

Carefully pipe your churros into the hot oil (cut with scissors). Cook for a couple of minutes on each side so they become golden.

Once cooked remove from oil with a slotted spoon and transfer to some kitchen paper to drain off excess heat

I like to keep them in a preheated oven at 180C while I cook the entire batch so they remain warm

Once ready you can coat them with some cinnamon sugar and enjoy !

You can use plantain instead of bananas. Simply boil them for 10min before mashing them.

Churros are best enjoyed when they have just been fried. You can store the dough in the fridge for up to a day and then fry it once you are ready.