In a saucepan, bring the syrup and spices to a boil. Simmer gently for 10 minutes. Remove the spices. Set aside.
In a bowl, combine the flour, sugar and baking powder. Add the milk, whisking until the batter is smooth. Set aside.
Place the rice cereal in another bowl. Set aside.
Preheat the oil, setting the deep fryer to high. Lay paper towels on a baking sheet. Preheat the oven to 100°C (200°F) to keep the fritters warm.
Coat the bananas with batter and roll them in rice cereal, covering well.
Fry 4 fritters at a time, turning them at the halfway point, until golden brown, 3 to 4 minutes. Transfer the fritters to the baking sheet and keep warm in the oven while preparing the remaining fritters.
Serve hot, drizzled with the spiced syrup.
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