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
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:
Anne Francke says
I’m proudly African, so happy to enjoy this easy & yummy home grown thanks for sharing, I will try most certainly love cooking & love my family this is gonna be favorite like how easy the recipe is. Hope to see more African yumminess.
Imma says
Thank you, Anne. We are all proud and a source of motivation for each other. I am trying to bring more African cultural recipes to document every aroma and taste of our home culture:)
Regina says
Just tried this recipe today!!! Love it!!
ImmaculateBites says
Thank you!
DORCAS says
Thanks for sharing, pls can I blend the banana instead of mashing it?
ImmaculateBites says
Yes you sure can.
Gee says
Hi, please what kind of sauce did you use to eat the banana puff puff in the video? Thanks
ImmaculateBites says
Hello Gee! The sauce is African pepper sauce https://www.africanbites.com/african-pepper-sauce/. Enjoy!
Dana says
Can you freeze batter? Or is it better to fry and then freeze them?
ImmaculateBites says
It’s best to fry, let it cool and freeze . Reheat in the oven at 300 Degrees F , until heated through.
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 ❤
Mar says
Hi can I omit the yeast?
ImmaculateBites says
Yes you can. However, you have to use a rising agent – like baking powder. If not your puff puff would be tough.
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 .
Gite says
Can one use wholewheat flour for a healthier puf puf and use an air fryer instead the regular deep frying?
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.
ImmaculateBites says
Thanks for taking time out to share this .
Ycliffe says
Which flour is used here/
ImmaculateBites says
All purpose flour .
Meme says
Thank u for the recipe.will give a try
ImmaculateBites says
Do let me know how it works out . Thanks
Morgiane says
Thanks for the metrics indications.
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!
imma africanbites says
You’re welcome. So happy you love this as much as I do.
Chidi says
I always look out for your recipes, thank you for sharing
You are amazing
Imma says
Thank YOU for reading them and looking out for them 🙂
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?
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
Indra says
Looks delicious! Can you do a video on how you drop the batter in the oil? It fascinated me!!
Sibo says
Hello can make puff puff with plantain
imma africanbites says
Yes, you can.
Yvonne says
Can I bake it instead of deep frying in oil? How many minutes,? What’s the temp?
imma africanbites says
Hi. Yvonee. Puff puffs are best made when deep fried.
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
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.