|White sugar||1 Teaspoon|
|Vinegar||2⁄3 Cup (10.67 tbs)|
|Brown sugar||2⁄3 Cup (10.67 tbs)|
|Finely chopped ginger||1⁄2 Teaspoon|
|Ice water||1 Cup (16 tbs) (1 Large Bowl)|
Peel the bananas and cut them in half lengthwise.
Heat a pan with the oil and white sugar.
Saute the bananas over low heat till they start to turn brown.
Set aside in the pan.
Place the vinegar, brown sugar, cornstarch, ginger and salt in a saucepan and bring to a slow boil over medium heat, stirring constantly.
Boil for about 2 minutes, and then pour the liquid over the bananas in the skillet; continue to cook over low heat for about 2 minutes.
Place in a serving bowl after plunging each piece of banana into ice water for about 30 seconds to harden the candy coating.