Banana Fritters Recipe – These flavorful, crispy, melt-in-your-mouth bites of pure, comforting goodness are perfect for any snack or dessert. Such a heart-warming treat with a drizzle of syrup or a spoonful of whipped cream! Plus, they’re the ideal way to use up your surplus bananas starting to head south.
Banana fritters are a popular African snack and breakfast food, but they’re loved in the Caribbean, too! And each household has its own version. Some are made with milk and eggs, while others are not. These are vegan, without eggs or milk, yet taste just as good (or better😉).
I’m not going to lie; making these was purely selfish on my part. It’s been a while… And the peeps have no clue because I ate the whole batch before they got home. I’m hiding the pictures I took.
Content…Super Easy Treats |
Super Easy Banana Fritters
Ever since I was a teenager, these fritters have been a favorite of mine. I can whip them up in my sleep, and I’ve tried them many ways and never thrown a batch away – I just love them!!!! They’re an anytime food if you ask me.
I made two batches for the blog, one with coconut flakes and the other without. Yes, coconut and I have a thing going on. So, if you’re a coconut addict like I am, then, by all means, throw some in.
The Ingredient List
- Ripe Bananas: They need to be ripe, but slightly overripe bananas are even better) for more banananiness (is that word?).
- Flour: Out of curiosity, I used half whole wheat flour and half all-purpose to see what would happen, and it worked beautifully. Although I love the nutty flavor of whole wheat flour, 100% can be overwhelming. All-purpose flour balances it, giving it a slightly nutty taste while maintaining the fluffiness.
- Brown Sugar: This ingredient sweetens, moistens, and adds a touch of molasses flavor to our banana fritters.
- Nutmeg: The subtle holiday-like flavor adds a deliciously sweet nuttiness. I adore nutmeg, but you may not feel the same way, so you can leave it out if you want.
- Vanilla: The mouthwatering aroma adds depth of flavor. And, of course, it’s even better when you make your own vanilla extract.
- Oil: I know this looks bad, but you need oil to deep-fry fritters. Once in a while, it won’t kill us.
How to Make Banana Fritters
- Puree Bananas: Mash bananas with a spoon or puree them in a food processor or blender. (Photo 1)
- Combine: Mix the flour, sugar, baking powder, and salt in a medium bowl, then add the mashed bananas. Mix it well until it has the consistency of a creamy batter. (Photo 2)
- Flavor: Finally, add nutmeg and vanilla. Let it rest for 10 minutes. (Photos 3-4)
- Heat Oil: Heat a large skillet or cast iron with ½ inch of oil on medium-high heat (375℉/190℃) until hot but not smoking. (Photos 5-8)
- Fry: Take scoops of batter and fry them in batches, turning once until golden brown, about 5 minutes. Do not overcrowd the pan (it will cause them to get soggy and absorb excess oil).
- Serve: Using a slotted spoon, remove the fritters and place them on paper towels. Serve warm. Drizzle with maple syrup or dust with powdered sugar for more decadence.
Recipe Variations
You could make it healthier by cooking it in an air fryer.
- Line the air fryer rack with parchment paper and spray it lightly with cooking oil.
- Then scoop your fritter batter gently on the parchment paper, leaving enough space between them so they don’t stick together.
- Air fry them at 360℉/182℃ for about 8 minutes for each batch. Alternatively, you can bake them for 10 minutes in a preheated 400℉/205℃ oven.
Add cinnamon, cloves, ginger, or chopped nuts to the batter. Or sprinkle them with cinnamon sugar while they’re still hot. Yum!!!
Tips and Tricks
- A key factor here is the oil temperature because it will soak up too much oil if it’s too low. However, it will burn the outside before the middle is done if it’s too hot. I always do a taste test before proceeding with the rest of the batter.
- Use a pan wider than your burner when deep-frying (less chance of getting burned), and fill it only half full or less with oil. If you’re unsure the oil is at the right temperature, an instant-read or candy thermometer will read 375℉/180℃.
- If you want super light dough, you can start with 1½ cup flour and add more as needed.
- Homemade fritters vary in size and shape, so don’t expect perfect cookie-cutter shapes.
- You can use all white flour instead of half whole wheat.
Make-Ahead and Storage Instructions
Make the batter the day before and fry the fritters fresh. Or make them ahead and crisp them up the next day in an air fryer or preheated 350℉/177℃ oven. The same goes for leftovers.
What Goes With Banana Fritters
- Ice cream is an excellent side for these guys, especially my rum raisin pineapple ice cream. A steaming cup of chai latte or ginger tea delivers an incredible breakfast treat or afternoon snack.
More Incredible Banana Recipes to Try
By Imma
Watch How to Make It
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This blog post was originally published in November 2015 and has been updated with additional tips, new photos, and a video.
Banana Fritters
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Ingredients
- 4 large bananas, super ripe (1½ cups mashed)
- ¾ cup (100g) whole wheat flour
- ¾-1 cup (100-120g) all-purpose flour
- 2-4 tablespoons (25-50g) brown sugar
- 2 teaspoons (10g) baking powder
- ½ teaspoon (2-3g) salt or more to taste
- 1 teaspoon (2-3g) nutmeg
- ½ teaspoon (2-3ml) vanilla
- oil for deep frying
- confectioners sugar (optional)
Instructions
- Mash bananas with a fork or puree them in a food processor or blender.
- In a medium bowl, mix mashed bananas, flour, sugar, baking powder, and salt. Mix well to the consistency of a creamy batter.
- Finally, add nutmeg and vanilla. Let rest for 10 minutes.
- Pour about ½ inch of oil into a large skillet (cast iron is perfect), and heat on medium-high (375℉/190℃) until shimmering but not smoking.
- Scoop the batter and fry it in batches until golden, turning once, about 5 minutes. Do not overcrowd the pan (it will cause the fritters to absorb excess oil and become soggy).
- Using a slotted spoon, remove the fritters and place them on paper towels to drain. Serve warm.
Tips & Notes:
- The oil temperature is critical because the fritters will soak up too much if it’s too low. But the outside will burn before the middle is done if it’s too hot. I always do a test before proceeding with the rest of the batter.
- Use a pan wider than your burner when deep-frying (less chance of getting burned), and fill it only half full or less with oil. If you’re unsure the oil is at the right temperature, an instant-read or candy thermometer will read 375℉/180℃.
- If you want super light dough, you can start with 1½ cup flour and add more as needed.
- Homemade fritters vary in size and shape, so don’t expect perfect cookie-cutter shapes.
- You can use all white flour instead of half whole wheat.
- Please keep in mind that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
Mirriah says
My son and I cannot have gluten, do you think this recipe would work using GF all purpose flour and subbing in sorghum flour in place of the whole wheat? The little man is about as nuts for bananas as the Dispicable Me minons, so I think he would love these!
ImmaculateBites says
I don’t see why not. Give it a try and let me know how it works out for you. Thanks Miririah.
Neha Yadav says
Hi Imma,
The fritters look fab!!!
I came across this recipe while I was browsing through your other collection.. I just had to tell you, in India we prepare a dish very similar to this during certain festivals celebrated in North India. It called ‘gulgulle’
The only difference is in most household here they don’t use banana just use plain wheat flour and sugar.
But my Nani (maternal grandmother) makes these very ones using banana and we all just love it 😀
Funny how the recipes, traditions and customs of people living so far away can be so similar 😀 😀 😀
ImmaculateBites says
I know right? There are so many varieties out there, I just love them all.I think most regions have some sort of banana fritter. I have tried a few and what I notice is that the fundamentals are all the same. Can’t resist them!
Neha! Thank you so much for taking the time to share your thoughts with us.
khadija says
really love your recipes, this is ingenious! gonna try it
ImmaculateBites says
Thanks khadija . Do let me know how it works for you
khadija says
wow! made these and they were so good! it was quite easy for me because we have something similar called kaimati, so i just added the banana ,nutmeg and vanilla and brown sugar . soo good
ImmaculateBites says
Awesome! Glad you liked it khadija. I think every culture have some sort of banana fritters
Neli @ Delicious Meets Healthy says
I love following your blog! Your recipes are always so amazing! It looks like i have to try to make banana fritters, they look fantastic! 🙂
Dalia says
sooo delicious! I am pretty sure these would make a perfect snack to prepare with kids. And I am pretty sure kids will love those because they are sooo yummy!!!
Nagi@RecipeTinEats says
Oh Imma. Your fritters are always so fantastic! Your recipes are just brilliant, I adore your blog so much. I love learning and being inspired and that’s what I get from here, every time! 🙂
I’m not rating the recipe because for some reason I can’t do 5 stars. 🙁
Abida says
I love apple fritters and these banana ones sound delicious. I’ve included your recipe on my weekly round up of blogger recipes on my blog here http://www.theredlychee.com/the-weekly-round-up-9/
ImmaculateBites says
Thank you so much Abida!
Christine | Vermilion Roots says
We make something similar in Malaysia called pisang goreng, which just means fried banana. It’s one of my favorite snacks. Happy to learn of your recipe! 🙂
Revathi Palani says
These look amazing. We have a similar dish in South Indian cuisine as well,. We use jaggery and cardamom powder and I love those. So sure that these will be an instant hit with my family too.
Helen @ family-friends-food.com says
Those look fantastic! I’ve tried a few kinds of Caribbean fritters before but never had banana ones. I’m sure my daughter would love these for breakfast too. Yum!
Adriana @changingplate says
These look delicious! Perfect for breakfast I say! X
ImmaculateBites says
They sure are Adriana!
Boastful Food says
I’m so making these tomorrow! And yes, please on the coconut. It’s my next favorite thing outside of chocolate:)
Kathy Hester says
These look amazing. I have to make them this weekend.
Bintu | Recipes From A Pantry says
In Sierra Leone we call the akara and they are one of my favourite breakfast foods ever.
Trey says
These look awesome! Can’t wait to try them out!
ImmaculateBites says
Thanks Trey! Do let me know how it works out for you!
Miriam says
I made them and added cinnamon!! To die for!
Miriam says
I also made them with very yellow plantain. Excellent!! T
Thank you for the ideas.
imma africanbites says
Thanks for taking the time to share your feedback, Miriam!