Caribbean Banana Fritters – An absolutely delightful way to use up your surplus of bananas that you just can’t help but purchase. It’s quick, easy and disappears quickly.
Banana fritters is a popular African Snack or breakfast food but it’s well loved in the Caribbean, too! With each household having their own variation. Some are made with milk and/or eggs, while others are not. These here are completely vegan without eggs or milk. Yet taste just as good.
I’m not going to lie, making these was purely selfish on my part, it’s been a while….
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 so many ways and have never thrown a batch away to this day – I just heart them!!!! They’re an anytime food if you ask me.
I made two batches for the blog one with coconut flakes and another without. Yes, coconut and me have a thing going on. We truly do. Hubby and son are sometimes envious…. AH, they don’t get it. Maybe someone would understand or feel the same way I do about coconuts. If you are a coconut addict , then by all means throw some in. For everyone else, forget you saw this. No hard feelings.
Out of curiosity, I used half wheat flour and white flour (all purpose) to see what would happen and it worked beautifully. Although, I love the nutty flavor from whole wheat flour, it’s just too overwhelming sometimes. All purpose flour balances it out leaving a slight nutty taste.
Now here are a few tips to help you decide which route to take.
- Key factor here is the oil temperature, too low and it’s going to soak up a lot of oil, so make sure it is warm enough, I always do a taste test first before proceeding with the rest of the batter.
- If you want super light dough you can start with 1 1/2-cup flour and add more as needed.
- Since the batter is somewhat light, the fritters will vary in size and shape.
- You may use only white flour.
Eat these warm because they become heavy and dough once they cool (If they stay around that long!)
Enjoy!!!
- 4 large super ripe bananas or 1 ½ cup mashed bananas
- 3/4 cup Whole Wheat flour
- 3/4-1 cup All purpose flour
- 2 teaspoon baking powder
- 2-4 tablespoons brown sugar
- 1 teaspoon nutmeg
- ½ teaspoon vanilla
- Oil for deep frying
- Confection sugar (optional)
- 1 /2 teaspoon salt or more adjust to taste
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Mash bananas with spoon or puree bananas in food processor or blender.
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In a medium bowl mix together mashed bananas, flour, sugar, baking powder and salt. Mix well to the consistency of a creamy batter.
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Finally add nutmeg and vanilla. Let it rest for 10 minutes
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Heat up a large skillet or cast iron with oil up to ½ inch- medium-high heat (375) until hot but not smoking.
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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
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Using a slotted spoon, remove the fritters and place them on paper towels.
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Serve warm
Can I use regular flour? Thanks!
yes you can.
Easy, yummy recipe! Thank you!
Quick easy and delicious, especially when looking for no egg alternative. Thanks for the share. Everyone at my house loved tem.
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!
Your welcome. Happy to hear it worked out well for you.
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!
Thanks for that recommendation, Terry. Got to check that white wheat.
This recipe is a staple at my house. I’ve tried several, but this is the best! Thank you!
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.
These look lovely
Want to try them this evening c
Can I add peanuts
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! =)
Hi saleha! Yes, the oil shouldn’t smoke. It’s going to brown quickly and not cook evenly.
You mentioned salt in the instructions but there is no salt in the recipe
Will update . Thanks!
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!
AWESOME! Thanks for the feedback am sure other readers would definitely benefit from this feedback .
So glad they can be baked. What temperature and how long did you bake the fritters?
These look amazing! Can’t wait to make them!!
Thanks ! let me know how it works for you.
Deep frying makes such a mess…anyone ever try to bake em?
Anyone???
I might try it this week. If I do I’ll let ya know.
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.
My son and I cannot have gluten, do you think this recipe would work using GF all purpose flour and subbing in sorghum flour in place of the whole wheat? The little man is about as nuts for bananas as the Dispicable Me minons, so I think he would love these!
I don’t see why not. Give it a try and let me know how it works out for you. Thanks Miririah.
Hi Imma,
The fritters look fab!!!
I came across this recipe while I was browsing through your other collection.. I just had to tell you, in India we prepare a dish very similar to this during certain festivals celebrated in North India. It called ‘gulgulle’
The only difference is in most household here they don’t use banana just use plain wheat flour and sugar.
But my Nani (maternal grandmother) makes these very ones using banana and we all just love it 😀
Funny how the recipes, traditions and customs of people living so far away can be so similar 😀 😀 😀
I know right? There are so many varieties out there, I just love them all.I think most regions have some sort of banana fritter. I have tried a few and what I notice is that the fundamentals are all the same. Can’t resist them!
Neha! Thank you so much for taking the time to share your thoughts with us.
really love your recipes, this is ingenious! gonna try it
Thanks khadija . Do let me know how it works for you
wow! made these and they were so good! it was quite easy for me because we have something similar called kaimati, so i just added the banana ,nutmeg and vanilla and brown sugar . soo good
Awesome! Glad you liked it khadija. I think every culture have some sort of banana fritters
I love following your blog! Your recipes are always so amazing! It looks like i have to try to make banana fritters, they look fantastic! 🙂
sooo delicious! I am pretty sure these would make a perfect snack to prepare with kids. And I am pretty sure kids will love those because they are sooo yummy!!!
Oh Imma. Your fritters are always so fantastic! Your recipes are just brilliant, I adore your blog so much. I love learning and being inspired and that’s what I get from here, every time! 🙂
I’m not rating the recipe because for some reason I can’t do 5 stars. 🙁
I love apple fritters and these banana ones sound delicious. I’ve included your recipe on my weekly round up of blogger recipes on my blog here http://www.theredlychee.com/the-weekly-round-up-9/
Thank you so much Abida!
We make something similar in Malaysia called pisang goreng, which just means fried banana. It’s one of my favorite snacks. Happy to learn of your recipe! 🙂
These look amazing. We have a similar dish in South Indian cuisine as well,. We use jaggery and cardamom powder and I love those. So sure that these will be an instant hit with my family too.
Those look fantastic! I’ve tried a few kinds of Caribbean fritters before but never had banana ones. I’m sure my daughter would love these for breakfast too. Yum!
These look delicious! Perfect for breakfast I say! X
They sure are Adriana!
I’m so making these tomorrow! And yes, please on the coconut. It’s my next favorite thing outside of chocolate:)
These look amazing. I have to make them this weekend.
In Sierra Leone we call the akara and they are one of my favourite breakfast foods ever.
These look awesome! Can’t wait to try them out!
Thanks Trey! Do let me know how it works out for you!
I made them and added cinnamon!! To die for!
I also made them with very yellow plantain. Excellent!! T
Thank you for the ideas.
Thanks for taking the time to share your feedback, Miriam!