In a medium bowl, whisk together 2 eggs, 1 cup of room temperature milk, ¼ cup melted unsalted butter, and 2 teaspoons of vanilla extract until the mixture is smooth and well combined.

In a large bowl, sift together 2 cups of all-purpose flour, ½ cup brown sugar, 2 teaspoons baking powder, ½ teaspoon salt, and 1 teaspoon ground cinnamon.

Pour the wet mixture into the bowl with the dry ingredients and gently stir until just combined, then fold in 1 cup of chopped ripe bananas.

In a large pot, heat vegetable oil over medium heat until it reaches 350°F (175°C). Test readiness by dropping a small spoonful of batter.

Using a small scoop, drop 3-4 spoonfuls of batter into the hot oil, frying for 4-5 minutes until golden brown, flipping halfway.

In a medium bowl, whisk together 1 cup of powdered sugar, 2 tablespoons of milk, 1 teaspoon of vanilla extract, and ½ teaspoon of ground cinnamon.

Once cooled slightly, dip each fritter in the glaze, allowing excess to drip off before placing on a wire rack.