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Banana Puff puff

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Author: Imma
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Soft and chewy banana puff puff – quite tasty too!

Banana Puff Puff

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.

Banana Puff puff

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.  

Banana Puff Puff

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.

No yeast Puff puff

No yeast puff puff

Coconut puff puff

Chocolate puff puff

chocolate puff puff

Whole Wheat Accra Banana

Accra Banana

Koeksisters

koeksisters

 

Watch How to Make It

 

Print

Banana Puff puff

Soft and chewy banana puff puff. Quite tasty too!
4.92 from 12 votes
Prep: 15 mins
Cook: 15 mins
Total: 30 mins
African
Servings 6

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:

Calories: 550kcal (28%)| Carbohydrates: 99g (33%)| Protein: 12g (24%)| Fat: 1g (2%)| Sodium: 392mg (17%)| Potassium: 267mg (8%)| Fiber: 4g (17%)| Sugar: 5g (6%)| Vitamin A: 25IU (1%)| Vitamin C: 3.4mg (4%)| Calcium: 20mg (2%)| Iron: 5.6mg (31%)
Author: AfricanBites
Course: Breakfast
Cuisine: African
Keyword: banana, puff puff, quick and easy
Tag Us On Instagram!Did you make this recipe? I love hearing how it turned out! Tag me on Instagram @ImmaculateBites and be sure to leave a rating below!
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Nutrition Facts
Banana Puff puff
Amount Per Serving
Calories 550 Calories from Fat 9
% Daily Value*
Fat 1g2%
Sodium 392mg17%
Potassium 267mg8%
Carbohydrates 99g33%
Fiber 4g17%
Sugar 5g6%
Protein 12g24%
Vitamin A 25IU1%
Vitamin C 3.4mg4%
Calcium 20mg2%
Iron 5.6mg31%
* Percent Daily Values are based on a 2000 calorie diet.

 

Banana Puff puff

Banana Puff puff

Banana Puff puff

Banana Puff puff

Banana Puff puff

Banana Puff puff

Reader Interactions

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Comments & Reviews

    • ImmaculateBites says

      It’s best to fry, let it cool and freeze . Reheat in the oven at 300 Degrees F , until heated through.

      Reply

    • Abiola says

      I just made this and I had to hurry back to drop a 5star rating and comment. The sweetness was balanced for me at 80g and the banana flavor will blow you mind. You cannot stop at one, this will awaken your taste buds. Delish ❤

      Reply

        • ImmaculateBites says

          Yes you can. However, you have to use a rising agent – like baking powder. If not your puff puff would be tough.

          Reply

          • Mar says

            Thank you. Also wanted to ask how do u keep the ball shapes. As I have attempted many times and mine it starts to spread whilst in the oil and then I also notice little holes which takes in oil. I have even tried two teaspoons but I never manage to get it round or expand so much that it has a tail end . Please can u advice. And also really love your recipes you are amazing thank u.

          • ImmaculateBites says

            Thanks. I think your issue might be the oil. There is not enough oil in your fry pan. Make sure it is at least 3-4 inches deep. Hope this helps .

    • Shanice says

      I used whole wheat flour and all purpose flour to see the difference. Whole wheat flour makes the puff puff more dense and less banana-ish. I give 5 stars for the recipe. But if using wheat flour use less than 3 cups.

      Reply

  8. Kemi says

    First time making these and my kids and neighbors kids loved it! I will be making this on more than just holidays since its so quick and easy! Thank you so much for sharing!

    Reply

  10. Colette says

    Hello, j’ai essaye votre recette et elle est vraiment tres facile. J’ai juste pas reussi mes beignets, en effet ma pate n’a pas gonfle et mes beignets ont durci apres un certain temps. Qu’est ce que j’ai bien pu faire?

    Reply

    • ImmaculateBites says

      Salut Colette, Le problème semble être la levure. Assurez-vous que votre levure est active et que la pâte double de taille avant la
      friture

      Reply

  14. Adeola says

    Hi Imma,
    Thanks for the recipe. Am going to try it out. My question is in the list of ingredients, u gave 50 – 100 grams of sugar, can you pls give a precise measurement ( amount of sugar) to use. Thanks

    Reply

    • imma africanbites says

      Hi, Adeola. You may start with 50 g of sugar and adjust depending on the ripeness of your bananas or your preferred sweetness.

      Reply

  16. 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.

    Reply

    • 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.

      Reply

  18. 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.

    Reply

  19. 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,

    Reply

  21. Nancy says

    Very interesting Emma. I will try them right away! I hope it comes out so perfectly like yours *wink.

    Reply

  23. 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

    Reply

    • ImmaculateBites says

      It might have a slightly different in taste and texture. Haven’t tried it yet so can’t say for sure .

      Reply

  25. 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.

    Reply

    • 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!!!

      Reply

  28. 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

    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

      Reply

    • 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.

      Reply

  33. Bassey says

    Hello Immaculate. I made this today bit had issue getting d right shape as what’s on this page. Does it take practice, was my batter too watery? Cos I tried pressing them out between my thumb but, d batter was everywhere

    Reply

    • ImmaculateBites says

      Yes, it must have been too watery. It’s needs to be thick enough for you squeeze it out of your hand.

      Reply

  36. Ayo says

    Thanks so much for this recipe. Tried it the first time, and my guest finished everything. Had to keep a few aside, so I didn’t miss out! 😀

    Reply

  37. Semoben says

    Thank you so much for posting this! I’ve been looking for the correct recipe for years! This is the only puff puff my mom makes(I can’t stand the regular flour kind) but she’s not one to write down recipes(I’m not gifted with her great memory). It’s nice to find a website that posts food I eat on a daily basis.. Thanks for posting all the great Cameroonian recipes!

    Reply

  42. Mispa says

    By the way your recipe is on point! I also love the creole shrimp too and the Caribbean fettuccini Alfredo. This banana flavored puff puff is the way to go for me now. No more plain puff puff. Thanks Imma you rock. You bring flavor and variety into my kitchen. Thank a million.

    Reply

    • ImmaculateBites says

      Awww, thanks Mispa you rock too! I am happy it was a hit with your family, you totally make me want to make some tomorrow..I see some ripe bananas on the counter reaching out for me.

      Reply

  43. Mispa says

    Oh my God, I decided to try this recipe out today with some chicken wings for my kids. Didn’t feel like cooking. Awesome!!! Forget Accra banana this is it. Thanks Imma!!!!

    Reply

  44. Nagi@RecipeTin Eats says

    As soon as I saw this in my inbox, I had to pop in to read how you managed to make these balls so perfectly round. I expected there to be banana inside the balls, not mashed!! These are SO cool, they would disappear in a flash. I am so amazed they come out so round! And that’s just from using a teaspoon to drop dollops of the dough into the oil?

    Reply