Banana Fritters – 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 spoonful of whipped cream! Plus, they’re the ideal way to use up your surplus bananas that are 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 variation. 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.
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 have 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. For everyone else, forget you saw this. No hard feelings.
Recipe Ingredients
- You probably have everything you need on this extremely shortlist in your pantry already. Yay!
- Ripe Bananas: They need to be ripe (slightly overripe is better) as they give natural sweetness and enhance the 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 won’t kill us.
How to Make Banana Fritters
Prepare the Batter
- Puree Bananas: Mash bananas with a spoon or puree bananas in a food processor or blender.
- Add Remaining Ingredients: Mix mashed bananas, flour, sugar, baking powder, and salt in a medium bowl. Mix it well until it has the consistency of a creamy batter.
- Final Touch: Finally, add nutmeg and vanilla. Let it rest for 10 minutes.
Frying Them Up
- Heat the Oil: Heat up a large skillet or cast iron with ½ inch of oil on medium-high heat (375℉/190℃) until hot but not smoking.
- Fry the Fritters: 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 the fritters to get soggy and absorb excess oil).
- Done: Using a slotted spoon, remove the fritters and place them on paper towels. Serve warm.
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 so that 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. - You can add cinnamon, ground cloves, ground ginger, or chopped nuts… Yum!!!
Tips and Tricks
- A key factor here is the oil temperature; if it’s too low, it will soak up too much. But 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 that’s 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 may use all white flour instead of half whole wheat.
Make-Ahead Instructions
These instructions are for making it ahead of time, like the day before. Try typing “how to make banana fritters ahead” in the Google search bar.
Serving and Storage
Eat these warm because they become heavy and doughy once they cool (If they stay around that long!)
In the unlikely case, you have leftovers, you can keep them in the fridge for a few days or freeze them for a few weeks. When reheating them, you can bake them in a preheated 350℉/177℃ oven for five minutes, toast them in a frying pan with just a little oil, or (my least favorite way) microwave them in 10-second blasts until heated.
FAQs
A lot of people don’t like nutmeg. Ground cinnamon or ginger will work fine if you prefer using something else.
This fabulous street food is enjoyed primarily in Africa, Asia, and the Caribbean. Some people believe it originated in West Africa, and who am I to argue?
Soggy banana fritters are disappointing. First, make sure the oil is hot enough before you start. Second, let your batter rest for 10 minutes before frying (in the fridge is fine). Third, drain them well so excess oil can’t soak in. Fourth, eat them right away.😉
What Goes With Banana Fritters
Ice cream is an excellent side for these guys, especially my rum raisin pineapple ice cream. Oh yeah!
- Chai Latte: A hot cup of coffee with these fritters makes the perfect breakfast.
- Cool and Refreshing Iced Tea: A scoop of whipped cream on top is an ideal dessert. Then you can sprinkle it with a dash of cinnamon for fun.
- Pumpkin Spice Latte: This fall specialty is the perfect friend for your fritters because bananas are in season year-round.
- Ginger Tea: This soul-warming tea loves to be paired with banana fritters.
More Incredible Banana Recipes to Try
Conclusion
This banana fritter recipe comes together so quickly that I usually find a few minutes to throw it together at least once a week. This recipe is a welcome addition to the menu when you have guests and a small budget. Have you tried this recipe yet? If you love it, please give it a 5-star rating.❤️
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
Ingredients
- 4 large bananas, super ripe (1½ cups mashed)
- ¾ cup whole wheat flour
- ¾-1 cup all-purpose flour
- 2 teaspoons baking powder
- 2-4 tablespoons brown sugar
- 1 teaspoon nutmeg
- ½ teaspoon vanilla
- Oil for deep frying
- Confectioners sugar (optional)
- ½ teaspoon salt, or more to adjust to taste
Instructions
- Mash bananas with spoon or puree bananas in 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 it rest for 10 minutes,
- Heat the oil about ½ inch deep in a large skillet (cast iron is perfect) on medium-high heat (375℉/190℃) until shimmering hot but not smoking.
- Scoop up the batter and fry in batches, turning once, until golden brown, about 5 minutes. Do not overcrowd the pan (it will cause the fritters to be soggy and absorb excess oil).
- Using a slotted spoon, remove the fritters and place them on paper towels to drain.
- Serve warm.
Tips & Notes:
- A key factor here is the oil temperature; it will soak up too much if it’s too low. But 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 that’s 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 may 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.
Vina S. says
Can I use frozen bananas? I have lots and I’m tired using it for Banana bread.
imma africanbites says
Yes, you can. Just thaw them and mash or puree, then proceed with the recipe instructions.
K says
I’ve been using this recipe for years. It always turns out great. I like to mix in teff flour. Hearty.
ImmaculateBites says
Great! Thanks for sharing this with us .
Ms Belle says
Can I use regular flour? Thanks!
ImmaculateBites says
yes you can.
Alyssa says
DO i use both whole wheat flour & all purpose flour
ImmaculateBites says
Either whole wheat or all purpose flour works just fine.
Trisha Austin Beltre says
Easy, yummy recipe! Thank you!
Kisakye says
Quick easy and delicious, especially when looking for no egg alternative. Thanks for the share. Everyone at my house loved tem.
Laura says
Yum! I just finished making these and they are delicious! I cut down the recipe slightly for 3 bananas and I got exactly 15 tablespoon sized fritters. They’re light and fluffy and perfectly sweet. This one’s a keeper—thanks!
ImmaculateBites says
Your welcome. Happy to hear it worked out well for you.
Terry says
I love this…I frequently have overripe bananas (my DH likes them practically still green) and one can only eat so much banana bread (although they also make good additions to smoothies). I also make doughnuts on a semi-regular basis so these wouldn’t be too far of a reach.
As for whole-wheat flour (and I didn’t look to see if others commented on this), have you tried white wheat? It’s a non-GMO variation of whole wheat that tastes much milder, with the same nutritional benefits. I grind my own but King Arthur sells it pre-milled (which was how I started off with it). I use whole-grain flour exclusively in baking and this is my go-to grain, although spelt works nicely in things that don’t have to rise too much (e.g., pancakes, cookies). I’ll be keeping this recipe in mind for the next time I have a surplus of bananas!
imma africanbites says
Thanks for that recommendation, Terry. Got to check that white wheat.
Marlo Ines says
This recipe is a staple at my house. I’ve tried several, but this is the best! Thank you!
C P says
Made these a while ago amd my hubby still raves about them. They are best served fried and when they first come out (my opinion). I also tried them baked but i did not like them. Too dense/doughy. Fried = def the way to go.
Rosemary says
These look lovely
Want to try them this evening c
Can I add peanuts
Saleha says
I’m making these right now, and they taste wonderful, but I DO feel like I’m frying them too long, but you said the oil shouldn’t smoke, and it seems like it starts doing that the minute I raise the stove temp, so, oh well, LOL =)
Thank you for the recipe, it’s awesome! =)
ImmaculateBites says
Hi saleha! Yes, the oil shouldn’t smoke. It’s going to brown quickly and not cook evenly.
Amen says
You mentioned salt in the instructions but there is no salt in the recipe
ImmaculateBites says
Will update . Thanks!
good mother says
this recipe reminds me of back home SEYCHELLES. we love making it and is a famous treat in every snack shop. we love it baked as much as fried, but i think most people like it baked to avoid the excess oil.
YES YOU CAN BAKED these goodies using the same recipe given. i have tried and it turned out GREAT! my husband and kids devoured all before i got to enjoy it!
ImmaculateBites says
AWESOME! Thanks for the feedback am sure other readers would definitely benefit from this feedback .
Sash says
So glad they can be baked. What temperature and how long did you bake the fritters?
Laura says
These look amazing! Can’t wait to make them!!
ImmaculateBites says
Thanks ! let me know how it works for you.
Donna says
Deep frying makes such a mess…anyone ever try to bake em?
ImmaculateBites says
Anyone???
Donna says
I might try it this week. If I do I’ll let ya know.
LC says
Donna,
Try them fried they were so good. They did not last long at my home. I fried mine in a medium pot. The oil only covered them half way. It did not make much of a mess. The only this is I had to fry them in smaller batches. It was worth it.