By Dave Cathey Food Editor dcathey@oklahoman.comBeen on a heavy banana kick lately, which has led to an amazing recipe for fritters. I came across a couple of very ripe plantains — also known as green or cooking bananas — from the grocery store a few weeks ago and tossed them in the cart. Inspired by many trips to Cafe Kacao, Cafe Antigua and Cafe Do Brasil over the years led to my smashing and pan-frying these starchy cousins of the sugary banana.Read more on NewsOK.com