Banana Fritters – These flavorful, crispy, melt-in-your-mouth bites of pure comforting goodness are perfect for any snack or dessert. Such a heart-warming treat with a drizzle of syrup or spoonful of whipped cream! Plus, they’re the ideal way to use up your surplus bananas that are starting to head south.
Banana fritters are a popular African snack and breakfast food, but they’re loved in the Caribbean, too! And each household has its own variation. Some are made with milk and eggs, while others are not. These are vegan, without eggs or milk, yet taste just as good (or better😉).
I’m not going to lie; making these was purely selfish on my part. It’s been a while…. And the peeps have no clue because I ate the whole batch before they got home. I’m hiding the pictures I took.
Super Easy Banana Fritters
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 many ways and never thrown a batch away – I just love them!!!! They’re an anytime food if you ask me.
I made two batches for the blog, one with coconut flakes and the other without. Yes, coconut and I have a thing going on. So if you’re a coconut addict like I am, then, by all means, throw some in. For everyone else, forget you saw this. No hard feelings.
Recipe Ingredients
- You probably have everything you need on this extremely shortlist in your pantry already. Yay!
- Ripe Bananas: They need to be ripe (slightly overripe is better) as they give natural sweetness and enhance the banananiness (is that word?).
- Flour: Out of curiosity, I used half whole wheat flour and half all-purpose to see what would happen, and it worked beautifully. Although I love the nutty flavor of whole wheat flour, 100% can be overwhelming. All-purpose flour balances it, giving it a slightly nutty taste while maintaining the fluffiness.
- Brown Sugar: This ingredient sweetens, moistens, and adds a touch of molasses flavor to our banana fritters.
- Nutmeg: The subtle holiday-like flavor adds a deliciously sweet nuttiness. I adore nutmeg, but you may not feel the same way, so you can leave it out if you want.
- Vanilla: The mouthwatering aroma adds depth of flavor. And, of course, it’s even better when you make your own vanilla extract.
- Oil: I know this looks bad, but you need oil to deep-fry fritters. Once in a while won’t kill us.
How to Make Banana Fritters
Prepare the Batter
- Puree Bananas: Mash bananas with a spoon or puree bananas in a food processor or blender.
- Add Remaining Ingredients: Mix mashed bananas, flour, sugar, baking powder, and salt in a medium bowl. Mix it well until it has the consistency of a creamy batter.
- Final Touch: Finally, add nutmeg and vanilla. Let it rest for 10 minutes.
Frying Them Up
- Heat the Oil: Heat up a large skillet or cast iron with ½ inch of oil on medium-high heat (375℉/190℃) until hot but not smoking.
- Fry the Fritters: Take scoops of batter and fry them in batches, turning once, until golden brown, about 5 minutes. Do not overcrowd the pan (it will cause the fritters to get soggy and absorb excess oil).
- Done: Using a slotted spoon, remove the fritters and place them on paper towels. Serve warm.
Recipe Variations
You could make it healthier by cooking it in an air fryer.
- Line the air fryer rack with parchment paper and spray it lightly with cooking oil.
Then scoop your fritter batter gently on the parchment paper, leaving enough space between so that they don’t stick together.
Air fry them at 360℉/182℃ for about 8 minutes for each batch. Alternatively, you can bake them for 10 minutes in a preheated 400℉/205℃ oven. - You can add cinnamon, ground cloves, ground ginger, or chopped nuts… Yum!!!
Tips and Tricks
- A key factor here is the oil temperature; if it’s too low, it will soak up too much. But it will burn the outside before the middle is done if it’s too hot. I always do a taste test before proceeding with the rest of the batter.
- Use a pan that’s wider than your burner when deep-frying (less chance of getting burned), and fill it only half full or less with oil. If you’re unsure the oil is at the right temperature, an instant-read or candy thermometer will read 375℉/180℃.
- If you want super light dough, you can start with 1½ cup flour and add more as needed.
- Homemade fritters vary in size and shape, so don’t expect perfect cookie-cutter shapes.
- You may use all white flour instead of half whole wheat.
Make-Ahead Instructions
These instructions are for making it ahead of time, like the day before. Try typing “how to make banana fritters ahead” in the Google search bar.
Serving and Storage
Eat these warm because they become heavy and doughy once they cool (If they stay around that long!)
In the unlikely case, you have leftovers, you can keep them in the fridge for a few days or freeze them for a few weeks. When reheating them, you can bake them in a preheated 350℉/177℃ oven for five minutes, toast them in a frying pan with just a little oil, or (my least favorite way) microwave them in 10-second blasts until heated.
FAQs
A lot of people don’t like nutmeg. Ground cinnamon or ginger will work fine if you prefer using something else.
This fabulous street food is enjoyed primarily in Africa, Asia, and the Caribbean. Some people believe it originated in West Africa, and who am I to argue?
Soggy banana fritters are disappointing. First, make sure the oil is hot enough before you start. Second, let your batter rest for 10 minutes before frying (in the fridge is fine). Third, drain them well so excess oil can’t soak in. Fourth, eat them right away.😉
What Goes With Banana Fritters
Ice cream is an excellent side for these guys, especially my rum raisin pineapple ice cream. Oh yeah!
- Chai Latte: A hot cup of coffee with these fritters makes the perfect breakfast.
- Cool and Refreshing Iced Tea: A scoop of whipped cream on top is an ideal dessert. Then you can sprinkle it with a dash of cinnamon for fun.
- Pumpkin Spice Latte: This fall specialty is the perfect friend for your fritters because bananas are in season year-round.
- Ginger Tea: This soul-warming tea loves to be paired with banana fritters.
More Incredible Banana Recipes to Try
Conclusion
This banana fritter recipe comes together so quickly that I usually find a few minutes to throw it together at least once a week. This recipe is a welcome addition to the menu when you have guests and a small budget. Have you tried this recipe yet? If you love it, please give it a 5-star rating.❤️
Watch How to Make It
This blog post was originally published in November 2015 and has been updated with additional tips, new photos, and a video.
Banana Fritters
Ingredients
- 4 large bananas, super ripe (1½ cups mashed)
- ¾ cup whole wheat flour
- ¾-1 cup all-purpose flour
- 2 teaspoons baking powder
- 2-4 tablespoons brown sugar
- 1 teaspoon nutmeg
- ½ teaspoon vanilla
- Oil for deep frying
- Confectioners sugar (optional)
- ½ teaspoon salt, or more to adjust to taste
Instructions
- Mash bananas with spoon or puree bananas in food processor or blender.
- In a medium bowl, mix mashed bananas, flour, sugar, baking powder, and salt. Mix well to the consistency of a creamy batter.
- Finally add nutmeg and vanilla. Let it rest for 10 minutes,
- Heat the oil about ½ inch deep in a large skillet (cast iron is perfect) on medium-high heat (375℉/190℃) until shimmering hot but not smoking.
- 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).
- Using a slotted spoon, remove the fritters and place them on paper towels to drain.
- Serve warm.
Tips & Notes:
- A key factor here is the oil temperature; it will soak up too much if it’s too low. But it will burn the outside before the middle is done if it’s too hot. I always do a taste test before proceeding with the rest of the batter.
- Use a pan that’s wider than your burner when deep-frying (less chance of getting burned), and fill it only half full or less with oil. If you’re unsure the oil is at the right temperature, an instant-read or candy thermometer will read 375℉/180℃.
- If you want super light dough, you can start with 1½ cup flour and add more as needed.
- Homemade fritters vary in size and shape, so don’t expect perfect cookie-cutter shapes.
- You may use all white flour instead of half whole wheat.
- Please keep in mind that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
Brandy Maynard says
This recipe was perfect the instructions were very easy to follow thanks for this@
Imma says
Thank you so much, I am sure you would love all recipes once you try them. Keep loving:)
dog says
I like it
Imma says
Glad you liked it! 🙂 Thank you!
linda owusu says
easy recipe….thanks
Amina says
Yeah, we are here to help you in the kitchen with amazing taste and less complex recipes, Thank you!
Jennifer says
I love all your recipes
Tahirah says
Great tasty treat, I added tigernut flour to the recipe
Immaculate Bites says
Thank you, Tahirah!