Wash the Burro bananas and separate them from the bushel so that they are no longer connected to one another. Remove the ends of the plantain and cut two slices from top to bottom, about 1/2 inch apart. Push your finger beneath the sliced peel strip and pull it away. Next, using the opening, insert your finger beneath the peel and pull it away. Continue until all of the Burro bananas have been peeled.

Burro bananas should be cut in half lengthwise and then widthwise. Put them aside. In a big frying pan, heat the oil to 340 degrees Fahrenheit.

Cook for approximately 3-5 minutes, flipping them over midway through, or until they turn golden brown, using as many Burro bananas as can safely fit in the pan (give each plantain an inch or two of room around it).

Remove them with a slatted spoon and set them on two separate paper towel-lined plates. Add salt and garlic powder on one plate and cinnamon and sugar on the other. You can add more salt or sugar than a teaspoon if you want it extremely salty or sweet. Serve right away.