Preheat oven to 400° F. Coat a baking sheet with cooking spray.

Whisk corn meal, flour, baking powder, cinnamon and cayenne in a medium bowl.


Mix banana, egg and milk in a separate bowl.

Add the cornmeal mixture to the banana mixture and stir until just blended.

Heat one tablespoon coconut oil in a large nonstick skillet over medium-high heat. Reduce heat to medium.

Using 2 tablespoons of batter for each, space 5 fritters evenly in the pan. Cook until golden brown, 30 seconds to 2 minutes per side.

Transfer to the prepared baking sheet.

Cook a second batch with the remaining oil and batter, adjusting heat to prevent burning.

Transfer the fritters to the oven and bake until puffed and firm to the touch, approximately 8 to 10 minutes.