Instructions

1. 1
   In a bowl, combine the mashed bananas with the all-purpose flour, sugar, baking powder, and salt.
2. 2
   Gradually add the milk to the banana-flour mixture, stirring continuously with a whisk or spoon until a smooth and thick batter forms. The consistency should be similar to that of regular pancake batter.
3. 3
   Heat vegetable oil in a deep frying pan or pot over medium-high heat. The oil should be deep enough to fully submerge the Kabalagala.
4. 4
   Carefully drop spoonfuls of the batter into the hot oil, working in batches to avoid overcrowding the pan. Each pancake should be about 3–4 inches in diameter.
5. 5
   Fry the pancakes until they turn golden brown and become crispy on both sides. This usually takes about 2–3 minutes per side.
6. 6
   Use a slotted spoon or spider strainer to remove the fried kabalagala from the oil and transfer them onto a plate lined with paper towels to drain excess oil.
7. 7
   Serve the kabalagala while still warm. They can be enjoyed on their own as a tasty snack or paired with a cup of tea or coffee.