2 c. firmly packed golden brown sugar
1 c. water
1 vanilla bean, split lengthwise
1 cinnamon stick

FRITTERS:

2 c. all-purpose flour
2 tbsp. golden brown sugar
1 tsp. baking powder
1/2 tsp. salt
1/2 c. (1 stick) chilled unsalted butter, cut into small pieces
2 lg. ripe bananas, mashed (about 1 cup)
1 tsp. vanilla extract
Vegetable oil (for deep frying)

For Syrup: Heat sugar and water in heavy, small saucepan over low heat, stirring until sugar dissolves. Scrape in seeds from vanilla bean; reserve pod for another use. Add cinnamon stick. Bring to simmer over medium heat. Remove from heat. Cover and steep 30 minutes. Uncover and simmer until slightly thickened, about 5 minutes. Discard cinnamon stick.

For Fritters: Mix first four ingredients in processor. With machine running, add butter and process until fine crumbs form. Transfer to large bowl. Add mashed bananas and vanilla and stir to form soft but not sticky dough. Turn onto lightly floured work surface and pat or roll into 6 x 12 inch rectangle. Cut into 14 (6 x 3/4 inch) strips. Form strips into rings, pinching ends to seal. (Fritters can be prepared 2 hours ahead. Cover lightly with cloth. Leave at room temperature.)

Heat oil in deep pot to 375 degrees. Deep-fry fritters in batches until crisp and golden brown on all sides, about 5 minutes. Serve with warm syrup.