In a saucepan, bring the syrup and spices to a boil. Simmer gently for 10 minutes. Remove the spices and set the saucepan aside.
Preheat the oil in a deep fryer, setting the temperature to high. Line a baking sheet with paper towels. Preheat the oven to 100°C (200°F) to keep the fritters warm.
In a bowl, combine the flour, sugar and baking powder. Add the milk, whisking until the batter is smooth. In another bowl, place the rice cereal.
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 in the batter. Drain to remove any excess and roll them in the rice cereal, covering them well.
Fry 4 fritters at a time, turning them at the halfway point, until golden brown, 3 to 4 minutes. Watch out for splattering. 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.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.