Accra Banana (Banana Fritters) is a great way to use overripe bananas for a delicious breakfast accompaniment, late afternoon, or night snack. Serve it hot with hot sauce on the side for pure comfort. Simply addictive!
Accra Banana is deep-fried puffs made from bananas and flour, cornmeal, cassava, or garri (cassava flour)—the possibilities are endless. Many African cultures share a love of Accra banana and corn fritters in one way or another. Since bananas flourish in the tropics, they’re abundant, and nothing goes to waste.
That’s where using up overripe bananas comes in. I grew up eating Accra banana as a late afternoon or nighttime snack. Some people eat this for breakfast with pap or akamu (fermented corn flour). And it’s the perfect accompaniment to grilled fish, beans, or any other meal. It’s divine served hot with hot sauce on the side.
Recipe Ingredients
- Bananas – Ripe or overripe bananas add natural sweetness to homemade fritters.
- Dry Ingredients – Sugar, salt, flour, cornmeal, and baking powder add substance and soak up the juicy bananas’ liquid. No fat is necessary.
- Oil – A neutral-flavored oil that can handle high temperatures is ideal. Safflower, soybean, peanut, and canola oil are good choices.
How to Make Accra Banana
- Mash bananas with a fork or puree them in a food processor or blender.
- Mix – In a medium bowl, add sugar and salt to the mashed bananas. Mix well.
- Dry Ingredients – Add flour, cornmeal, and baking powder, mix well, and let it rest for 30 minutes.
- Heat oil (about 3 inches deep) to 375℉ (190℃) in a deep skillet or saucepan. You could also test the oil by dropping in a 1-inch cube of bread. If it takes 60 seconds to brown, it’s not there yet. If it browns in 10-20 seconds, the oil is hot enough.
- Fry – Put batter by spoonfuls in hot oil and fry until golden brown. Remove from hot oil, drain well, and serve.
Tips and Tricks
- Accra is usually best fresh, but you can make the batter the day before and keep it in the fridge. Take it out about 30 minutes before heating the oil to fry.
- If your batter is a tad too runny, add flour a little at a time until you get the right consistency.
- If your batter is a little too thick, mash another banana and add just enough to thin the batter to the right consistency.
- Store leftover Accra tightly wrapped in the fridge for 3-4 days or freezer for up to two months. Reheat in the oven or air fryer at 350-400℉ (180-205℃) until crispy.
What Goes With Accra Banana
Serve delicious Accra banana with African pepper sauce and a cup of coffee or ginger tea.
More Amazing Accra and Fritter Recipes
- Whole Wheat Accra
- Accra Cassava
- Hush Puppies
- Black-Eyed Pea Fritters
- Banana Puff Puff
- Saltfish Fritters
Watch How to Make It
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Accra Banana
Ingredients
- 3-4 large bananas (the riper, the better)
- 1 cup self-rising flour
- ¾ cup cornmeal
- 2 tablespoons sugar
- ½ teaspoon salt
- 1 teaspoon baking powder
- Oil for deep frying
Instructions
- Mash the bananas with a fork or puree them in a food processor or blender.
- In a medium bowl, add sugar and salt to the mashed bananas. Mix well.
- Add flour, cornmeal, and baking powder, mix well, and let it rest for 30 minutes.
- Heat oil (about 3 inches deep) to 375℉ (190℃) in a deep skillet or saucepan. You could also test the oil by dropping in a 1-inch cube of bread. If it takes 60 seconds to brown, it's not there yet. If it browns in 10-20 seconds, the oil is hot enough.
- Gently place batter by spoonfuls in hot oil and fry until golden brown. Remove from hot oil, drain well, and serve.
Tips & Notes:
- Substitute the self-rising flour with 1 cup flour, 1 teaspoon baking powder, and ¼ teaspoon salt.
- If you’d like to dust the Accra banana with cinnamon sugar right after frying, stir 1 tablespoon ground cinnamon into 1 cup sugar. Sprinkle the fritters while still hot so it sticks better.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
Stacey says
Thanks so much! Love all your recipes! You mentioned you can use garri? Would you substitute it for the cornmeal? Would the measurements be the same?
I have lots of garri on hand, and always looking for new ways to use it. Thanks!
ImmaculateBites says
Thanks Stacey! Yes, add some water to the garri first , just enough to make it swell up . You might have to adjust with more or less bananas to get it to the right consistency.
Didina Gnagnide Angorinie says
I had 3 ripe bananas and I was tired of making sweets with them…so I took your recipe but instead of deep-frying them as balls I shallow-fried them like flatbreads! When I deep fry my house turns into a smokey mess and my cats get scared, plus all the calories yadda yadda. The flatbreads are good and were appreciated even by my picky sister! I used oat flour to see if they could be made gluten free and they were fine (plus a little baking powder); so I guess other gluten free options could be sorghum, tapioca, rice ecc. They pair well with pepper sauce :). Next time I’ll use some cumin and mango powder inside the batter because I like them with bananas. Thank u Imma!
ImmaculateBites says
NO. THANK YOU!! All these great suggestions….You are Amazing Girl. So happy to hear to hear this was a win with your sister. Again thank you of taking the time to share your thoughts.
Didina Gnagnide Angorinie says
No prob! Thanks to you for providing your recipes for free.
Akwen says
Just wanted to say that I tried this recipe and three others so far and they are spot on. Way to go you, keep it up. You are our Nigella. Xx
ImmaculateBites says
Aww, Thank you so much Akwen!!! This really warms my heart . Love you all!!!
Delphine says
love everything
Delphine says
Love your food. love all your recipies.
ImmaculateBites says
Thanks Delphine, let me know which ones you try! Thanks for taking the time to comment.
Bibi says
Merci beaucoup
ImmaculateBites says
Yes, you can . However add 1 teaspoon baking powder, 1/4 teaspoon salt and you are good to go.
Bibi says
Can I use normal all purpose flour?
chacha says
Thank you !!!!!!
This was so easy and delicious. My 13 years old and his friends devour them.
AWESOME!
ImmaculateBites says
Oh my! I know what you mean. I devour them too! Thanks for the feedback!
ImmaculateBites says
Yes, you do need to add baking powder -about a teaspoon. It is not hard . No, it would not be advisable to let it sit overnight. You can mash the bananas and refrigerate and use the next day. Hope this helps
Olga Menang says
Hello again. Just wondering, if oyu use normal flour do you need to add baking powder? Also, is this accra hard? Would it be an idea to mix and let the mixture sit overnight? many questions…. Thanks Immaculate!
Guest says
Yes, I made it, and it was very good.
Thank you for the recipe. Will try it next time without the added sugar since my bananas were real ripe.
zillah says
I like it
Doreen Gang says
O. M. G. Best recipe ever!!!!!! Thank you so much. I tried it and they came out great!! How do I adapt the recipe now for large quantities. This so going to be my new ‘chop for party dem’ dish. Lol. Wish I could attach a pic. My dipping sauce was blended peper, green/spring onions and maggi cubes. Thanks again.
Africanbites says
Just quadruple the recipe, make sure it has the right consistency before frying . If it is too light or soft add a little bit of cornmeal or flour, too thick add a banana or two. Your dipping sauce sounds great! Let me know if you have more questions.
Doreen Gang says
OK. Thanks A Million.
Linda Bello says
I have been looking for an easy recipe for these for a long time. This fits the bill superbly. I remember eating these growing up and I am looking forward to making these for my kids.