|Sugar||2 Cup (32 tbs)|
|Water||1 1⁄2 Cup (24 tbs)|
1. Peel bananas; cut either in half lengthwise, or in quarters.
2. Heat oil and, over low heat, pan-fry bananas until lightly browned.
3. Meanwhile, combine sugar, water and vinegar in a saucepan. Bring slowly to a boil, stirring, until mixture spins a thread when a small amount is dropped into cold water.
4. Dip bananas in hot syrup to coat and place on an oiled platter; then dip in ice water to crystallize.