Soft and chewy banana puff puff – quite tasty too!
I don’t know of a single West African- my self included who does not dig puff-puff- they are the quintessential African snack – cheap and filling. When you’re at home in your own country, there are some foods that may not feel like an incredibly important meal to you because it’s shared with everyone around you. Not to talk of the fact that it is available at every street corner imaginable -anytime of the day: morning, night, afternoon and/or in between.
Away from home, however, these foods that seem unimportant, can take on an importance in your home and your eating habits like they never had before…. Until you eat them, you can never feel satiated.
This deep fried dough is one of those foods. I try not to crave this as much but truth be told before my blogging days I use to make these on most weekends and every opportunity I got, but now, not so much-thank goodness! Because it starts as a breakfast food and by the time I know it. I have had it for breakfast, lunch and dinner.
My only gripe with puff puff is that I get bored with it. Let ‘s just say I am one of those adventurous foodies. I have to try out different flavors. This is a new one for me. If you are like me and are up for it, here is another puff puff that you can make with bananas, with a little bit of jolt from nutmeg. This one is chewy, stays soft and quite tasty too!
If you are a puff puff fanatic rejoice! I do have about 6 different variety of puff puff with more to come. Just click on the puff puff name and you can start dancing with joy! Go easy on the puff puff they are not figure friendly.
Enjoy!
Check out the Original Puff Puff here.
Whole Wheat Accra Banana
Watch How to Make It
[adthrive-in-post-video-player video-id=”habgNYrD” upload-date=”2019-05-07T08:04:10.000Z” name=”Banana Puff Puff” description=”Banana Puff Puff – soft and chewy banana puff puff – quite tasty too!”]
Ingredients
- 1 cup (240ml) warm water
- 2 ¼ teaspoon(7grams) active dry yeast 1 packet
- ¼ - ½ cup(50- 100grams) sugar
- 1 teaspoon salt
- 2 large bananas mashed about 1-1/4 cup
- 3 cups (360grams) flour
- 1 teaspoon Nutmeg
- Oil for deep-frying
Instructions
- In a large bowl add the warm water, salt, sugar, and yeast. Set aside for 5 minutes
- Then add mashed bananas and mix with a wooden spoon or hands preferably, followed by flour, and nutmeg. Mix well until flour and bananas have been fully incorporated.
- Set the mixture in a warm area and let it rise and double in size -approximately 1- 2 hours
- In a large, sauce pan pour vegetable oil, until it is at least 3 inches (or about 5 centimeters) high (too little will result in flatter balls), and place on medium heat until oil is 375 degrees.
- The dough is going to be sticky so use your hands to grab a little bit of mixture at time and drop in the oil or use a spoon to spoon up the batter, and another spoon or spatula to drop it in the oil, sort of in the shape of a ball. Do not overcrowd the pan.
- Do so in batch
- Fry for a few minutes until the bottom side is golden brown.
- Turn the ball over and fry for a few more minutes until the other side is golden brown.
- Use a large spoon or something like that to take it out of the oil.
- I usually place them on napkins right away to
Nutrition Information:
Laouratou Sow says
How do incorporate evaporated milk??
ImmaculateBites says
By reducing the water in half and replacing the other half with evaporated milk.
Janie says
If you dont use all the batter, how do you store it and for how long? I cant wait to try these I’m waiting for the dough to rise and I added a lil cinnamon to taste. I’m going to sprinkle with powdered sugar. Thanks for the amazing recipes im in love with the one that have the plantains and shrimp and I made a mango salsa guacamole! Yummy.
ImmaculateBites says
Hi Janie,
It’s best to fry all the dough, let it cool and freeze. If not store in the fridge for up to 24 hours.
Nouran says
Can I dip it in a syrup??
imma africanbites says
Yes, you can.
Linda says
I saw your earlier post with an answer to my question about dipping sauce. I would prefer a sweet sauce. Do you have a recipe with something with coconut or pineapple?
Thanks so much for sharing this recipe.
Linda says
I see you are dipping this in something. Can you give me a recipe for a dipping sauce. These look amazing and I may have to give them a try. My hubby likes anything with banana, coconut, or pineapple.
Thanks,
ImmaculateBites says
Here are a few https://www.africanbites.com/pineapple-jalapenos-corn-bread/, https://www.africanbites.com/coconut-bread/, https://www.africanbites.com/banana-pineapple-bread/.
Quiana says
What is the sauce on the side?
imma africanbites says
It’s an African Pepper Sauce. Please see recipe here >>> https://www.africanbites.com/african-pepper-sauce/
Erika says
Is the flour, plain or self rising?
imma africanbites says
It’s plain flour.
Nancy says
Very interesting Emma. I will try them right away! I hope it comes out so perfectly like yours *wink.
Angie says
What is the dip made of.I don’t see a recipe, please.
imma africanbites says
Please see the full recipe here >>> https://www.africanbites.com/african-pepper-sauce/
Beatrice Watkins says
Thanks, I have been trying to make me some puff puff for something but forgot some of the receipt, from Africa and this was our breakfast before going to school. I love the plain ones. Thanks again, I will always look to see what’s next
imma africanbites says
Thanks for dropping by, Beatrice! Looking forward to hear how your puff puff turns out. Here’s a handy link though for the plain puff puff >>> https://www.africanbites.com/puff-puff/ Enjoy!
Adedunke says
Will be trying this puff puff recipe soon.
Can I use plantain flour in place of normal flour?
ImmaculateBites says
It might have a slightly different in taste and texture. Haven’t tried it yet so can’t say for sure .
Michael K says
I tried the plain puff puff recipe and the turned out amazing. I’m not sure if this what is included in ‘small chops’ in Nigerian parties as opposed to the plantain mosa. I tried a plantain mosa recipe I found online yesterday and didn’t like it. It was oily, didn’t rise well and was a little watery. I had to drop into the oil with a spoon. Wanna make small chops for a family gathering soon and I think I’d rather have your banana puff puff than plantain mosa.
ImmaculateBites says
Hi Michael, the plain puff puff is what is included in the small chops- if cooking for a gathering is best to go with plain one – maybe do both and see which one they like best . Happy Cooking!!!
Francesca Wise says
Are we talking 375C or 375F? Silly but i am not sure.
ImmaculateBites says
Hi Francesca! It’s 375 Degrees F.
neneSqua says
The calories you mentioned, is that for the whole banana puff puff or per serving of how many puff?
ImmaculateBites says
I have updated to reflect the servings. Take the puff puff divide in 6 and that’s a serving
maureen says
Hi thanks so much for this recipe. Please how many gram is 1teaspoon yeast and nutmeg. You said 1cup of water and I used 250ml as one cup of water but after mixing my batter it was not sticky as you said instead it was slipper. I took me time to drop it inside the oil and the puff was soft. Please how many ml is for 1cup of water.
Thanks for your usual reply
ImmaculateBites says
Hi Maureen!
Sorry to hear it didn’t work out well for you. I have updated recipe to make it clearer. 1 teaspoon is about 3.5 grams . And water is 240ml
maureen says
May God continue to enlarge your coast. Thanks a million for your reply, you have really helped me.
Kay says
hi I’m learning how to make puff puffs but they dint cook inside. what might have gone wrong? thanks
ImmaculateBites says
My guest would be the oil temperature. If it’s too hot it cooks faster on the outside and not so much on the inside.