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
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In a large bowl add the warm water, salt, sugar, and yeast. Set aside for 5 minutes
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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.
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Set the mixture in a warm area and let it rise and double in size -approximately 1- 2 hours
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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.
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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.
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Do so in batch
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Fry for a few minutes until the bottom side is golden brown.
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Turn the ball over and fry for a few more minutes until the other side is golden brown.
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Use a large spoon or something like that to take it out of the oil.
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I usually place them on napkins right away to
Looks delicious! Can you do a video on how you drop the batter in the oil? It fascinated me!!
Hello can make puff puff with plantain
Yes, you can.
Can I bake it instead of deep frying in oil? How many minutes,? What’s the temp?
Hi. Yvonee. Puff puffs are best made when deep fried.
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
Hi, Adeola. You may start with 50 g of sugar and adjust depending on the ripeness of your bananas or your preferred sweetness.
How do incorporate evaporated milk??
By reducing the water in half and replacing the other half with evaporated milk.
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.
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.
Can I dip it in a syrup??
Yes, you can.
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.
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,
Here are a few https://www.africanbites.com/pineapple-jalapenos-corn-bread/, https://www.africanbites.com/coconut-bread/, https://www.africanbites.com/banana-pineapple-bread/.
What is the sauce on the side?
It’s an African Pepper Sauce. Please see recipe here >>> https://www.africanbites.com/african-pepper-sauce/
Is the flour, plain or self rising?
It’s plain flour.
Very interesting Emma. I will try them right away! I hope it comes out so perfectly like yours *wink.
What is the dip made of.I don’t see a recipe, please.
Please see the full recipe here >>> https://www.africanbites.com/african-pepper-sauce/
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
Thanks 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!
Will be trying this puff puff recipe soon.
Can I use plantain flour in place of normal flour?
It might have a slightly different in taste and texture. Haven’t tried it yet so can’t say for sure .
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.
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!!!
Are we talking 375C or 375F? Silly but i am not sure.
Hi Francesca! It’s 375 Degrees F.
The calories you mentioned, is that for the whole banana puff puff or per serving of how many puff?
I have updated to reflect the servings. Take the puff puff divide in 6 and that’s a serving
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
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
May God continue to enlarge your coast. Thanks a million for your reply, you have really helped me.
hi I’m learning how to make puff puffs but they dint cook inside. what might have gone wrong? thanks
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.
Please can I use plantain as a replacement for banna
You sure can. Plantain works as well.
This are all fantastic. Can u please make us some videos
Is in the works! Just hang tight . Thanks
love your recipes will try them out
Awesome! Do let me know how it works out for you. Thanks!
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
Yes, it must have been too watery. It’s needs to be thick enough for you squeeze it out of your hand.
Hmmmn! Banana dough,! I will have to try this fast.
Do let me know how it works out for you.Thanks!
Thank u so much for the recipe,it was realt very good .we all enjoyed………………
Yay!!! So happy to hear it went well with you.
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! 😀
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!
tried this at home yesterday.my kids kept asking for more.was so grt.tnx
Nice!
Yum! We call this gula gula, I love how we have soooo many similar dishes! Love it!
We sure do. That’s why I am so into Caribbean food
I love your recipes…. Yummy!
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.
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.
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!!!!
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?