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
Soft and chewy banana puff puff. Quite tasty too!
- 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
-
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
Adeola says
27 May, 2019 at 12:53 amHi 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
27 May, 2019 at 6:33 pmHi, Adeola. You may start with 50 g of sugar and adjust depending on the ripeness of your bananas or your preferred sweetness.
Laouratou Sow says
24 May, 2019 at 12:46 pmHow do incorporate evaporated milk??
ImmaculateBites says
27 May, 2019 at 10:52 pmBy reducing the water in half and replacing the other half with evaporated milk.
Janie says
20 May, 2019 at 5:21 pmIf 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
21 May, 2019 at 4:09 amHi 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
12 Mar, 2019 at 11:25 amCan I dip it in a syrup??
imma africanbites says
12 Mar, 2019 at 6:15 pmYes, you can.
Linda says
8 Mar, 2019 at 5:57 pmI 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
8 Mar, 2019 at 5:52 pmI 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
10 Mar, 2019 at 7:16 amHere 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
10 Mar, 2019 at 3:07 pmWhat is the sauce on the side?
imma africanbites says
11 Mar, 2019 at 6:23 amIt’s an African Pepper Sauce. Please see recipe here >>> https://www.africanbites.com/african-pepper-sauce/
Erika says
26 Feb, 2019 at 6:27 amIs the flour, plain or self rising?
imma africanbites says
1 Mar, 2019 at 6:19 pmIt’s plain flour.
Nancy says
8 Feb, 2019 at 1:48 amVery interesting Emma. I will try them right away! I hope it comes out so perfectly like yours *wink.
Angie says
3 Feb, 2019 at 6:03 pmWhat is the dip made of.I don’t see a recipe, please.
imma africanbites says
4 Feb, 2019 at 2:51 pmPlease see the full recipe here >>> https://www.africanbites.com/african-pepper-sauce/
Beatrice Watkins says
25 Jul, 2018 at 12:11 pmThanks, 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
26 Jul, 2018 at 4:33 pmThanks 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
31 Jan, 2018 at 12:06 pmWill be trying this puff puff recipe soon.
Can I use plantain flour in place of normal flour?
ImmaculateBites says
1 Feb, 2018 at 5:52 pmIt might have a slightly different in taste and texture. Haven’t tried it yet so can’t say for sure .
Michael K says
24 Jan, 2018 at 4:44 pmI 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
27 Jan, 2018 at 7:32 amHi 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
4 Jan, 2018 at 2:51 pmAre we talking 375C or 375F? Silly but i am not sure.
ImmaculateBites says
5 Jan, 2018 at 6:47 amHi Francesca! It’s 375 Degrees F.
neneSqua says
18 Dec, 2017 at 3:57 pmThe calories you mentioned, is that for the whole banana puff puff or per serving of how many puff?
ImmaculateBites says
21 Dec, 2017 at 7:21 amI have updated to reflect the servings. Take the puff puff divide in 6 and that’s a serving
maureen says
11 Nov, 2017 at 1:08 amHi 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
14 Nov, 2017 at 5:15 amHi 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
14 Nov, 2017 at 10:24 pmMay God continue to enlarge your coast. Thanks a million for your reply, you have really helped me.
Kay says
4 Nov, 2017 at 7:56 pmhi I’m learning how to make puff puffs but they dint cook inside. what might have gone wrong? thanks
ImmaculateBites says
5 Nov, 2017 at 3:57 amMy guest would be the oil temperature. If it’s too hot it cooks faster on the outside and not so much on the inside.
Labi says
24 Sep, 2017 at 9:21 amPlease can I use plantain as a replacement for banna
ImmaculateBites says
24 Sep, 2017 at 9:34 amYou sure can. Plantain works as well.
ADENIKE says
12 Jul, 2017 at 7:37 amThis are all fantastic. Can u please make us some videos
ImmaculateBites says
12 Jul, 2017 at 4:51 pmIs in the works! Just hang tight . Thanks
Prisca says
22 May, 2017 at 4:55 amlove your recipes will try them out
ImmaculateBites says
22 May, 2017 at 7:45 amAwesome! Do let me know how it works out for you. Thanks!
Bassey says
28 Feb, 2017 at 8:09 amHello 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
ImmaculateBites says
2 Mar, 2017 at 5:44 amYes, it must have been too watery. It’s needs to be thick enough for you squeeze it out of your hand.
Happiness says
26 Oct, 2015 at 7:53 amHmmmn! Banana dough,! I will have to try this fast.
ImmaculateBites says
26 Oct, 2015 at 8:12 amDo let me know how it works out for you.Thanks!
Flavia says
4 Oct, 2015 at 6:09 amThank u so much for the recipe,it was realt very good .we all enjoyed………………
ImmaculateBites says
4 Oct, 2015 at 6:16 amYay!!! So happy to hear it went well with you.
Ayo says
11 Mar, 2015 at 8:59 amThanks 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! 😀
Semoben says
20 Feb, 2015 at 5:50 amThank 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!
linda says
1 Dec, 2014 at 6:48 amtried this at home yesterday.my kids kept asking for more.was so grt.tnx
bola says
30 Nov, 2014 at 1:15 amNice!
Jehancancook says
8 Nov, 2014 at 1:47 pmYum! We call this gula gula, I love how we have soooo many similar dishes! Love it!
ImmaculateBites says
8 Nov, 2014 at 7:42 pmWe sure do. That’s why I am so into Caribbean food
Tola says
4 Nov, 2014 at 4:47 pmI love your recipes…. Yummy!
Mispa says
25 Oct, 2014 at 5:58 pmBy 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.
ImmaculateBites says
25 Oct, 2014 at 7:59 pmAwww, 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.
Mispa says
25 Oct, 2014 at 11:15 amOh 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!!!!
Nagi@RecipeTin Eats says
24 Oct, 2014 at 12:53 pmAs 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?