• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Foreign Fork logo

  • Home
  • Recipe Box
    • Search by Interactive Map
    • Africa
      • Algeria
      • Angola
      • Benin
      • Botswana
      • Burkina Faso
      • Burundi
      • Cabo Verde
      • Cameroon
      • Central African Republic
      • Chad
      • Comoros
      • Cote d’Ivoire
      • Democratic Republic of the Congo
      • Djibouti
      • Egypt
      • Equatorial Guinea
      • Eritrea
      • Eswatini
      • Ethiopia
      • Gabon
      • The Gambia
      • Ghana
    • Asia
      • Afghanistan
      • Armenia
      • Azerbaijan
      • Bangladesh
      • Bhutan
      • Brunei
      • Cambodia
      • China
      • East Timor
      • Georgia
      • India
      • Thailand
    • Caribbean
      • Antigua and Barbuda
      • The Bahamas
      • Barbados
      • Cuba
      • Dominica
      • Dominican Republic
      • Grenada
      • Haiti
    • Central America
      • Belize
      • Costa Rica
      • El Salvador
      • Guatemala
      • Honduras
    • Europe
      • Albania
      • Andorra
      • Belarus
      • Bosnia and Herzegovina
      • Croatia
      • Iceland
    • European Union
      • Austria
      • Belgium
      • Bulgaria
      • Cyprus
      • Czech Republic
      • Denmark
      • Estonia
      • Finland
      • France
      • Germany
      • Greece
      • Hungary
    • Middle East
      • Bahrain
    • North America
      • Canada
    • Oceania
      • Australia
      • Fiji
    • South America
      • Argentina
      • Bolivia
      • Brazil
      • Chile
      • Colombia
      • Ecuador
      • Guyana
  • Culture Cookbook
  • Thanksgiving
  • About
  • Press
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Recipe Box
  • Spice Cabinet
  • Product Pantry
  • About
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Africa » Djibouti » Banana Fritter Recipe

    Banana Fritter Recipe

    Published on Sep 30, 2020 Modified: Sep 20, 2020 by The Foreign Fork This post may contain affiliate links which won’t change your price but will share some commission.

    Jump to Recipe Print Recipe
    Banana Fritters from Djibouti Pinterest Image Middle Banner
    Banana Fritters from Djibouti Pinterest Image Top Clear Banner
    Banana Fritters from Djibouti Pinterest Image Bottom Banner

    Looking for a way to use up your overripe bananas? This Banana Fritters Recipe is perfect for a delicious dessert or even a fun breakfast! Use your bananas to make a batter which is then fried to perfection. These fritters are best served with powdered sugar, honey, or even eaten plain. 

    A basket of banana fritters

    “Hello Reader! I try my hardest to research recipes as best as I can before posting to ensure I am representing each culture correctly. If this recipe is from your country and I have made a mistake or you have suggestions for how to make it more authentic, I would love to hear! Please leave a comment below letting me know what should be different, and I will rework the recipe. It is always my intention to pay homage and respect to each cultural dish that I cook. Thanks for reading!”

    Why Make this Recipe

    1. “Travel” to Djibouti: Unfortunately, however strong our travel bugs might be, sometimes it’s just not possible to visit everywhere in the world that we want to go! This blog and this recipe are for those times. Want to visit Djibouti but can’t fit it into your schedule? This recipe is a great way to experience a classic Djiboutian food without ever leaving your home. 
    2. Perfect for Breakfast or Dessert: Though banana fritters are typically eaten as a dessert in Djibouti, they remind me of banana pancakes and are something I would typically enjoy for breakfast! They’re not too sweet and are absolutely delicious served with powdered sugar, syrup, or plain! 
    3. On-Hand Ingredients: There’s nothing worse than being so excited to make a recipe and realizing that you have absolutely none of the ingredients in your house. That’s why I love recipes that include pantry staples! You’re (almost) guaranteed to have everything you need to make this recipe in your pantry right now! Except maybe the yeast…. In that case, you can make a quick trip 😉

    What is in This Recipe?

    Recipe shot with labels
    1. Bananas: As is the case when making banana bread, you’re going to want your bananas to be a bit overripe when making this recipe. Bananas with dark brown spots are a better texture for this recipe and are easily able to be mashed without lumps. They also have a stronger flavor which will lead to a far more delicious banana fritter!
    2. Active Dry Yeast: Active Dry Yeast is the kind of yeast that most recipes typically call for. It is very important to test your Active Dry Yeast before adding it to a recipe to make sure that your yeast will allow the recipe to rise! To do so, follow the first steps of the instructions below. 

    How to Make this Recipe

    Step 1: Activate the Yeast

    Microwave your milk for about 7 seconds, so that it is room temperature or slightly warmer. You do not want your milk to be hot or it will kill the yeast! 

    Add 1 tsp of sugar to the milk, then add the yeast. Allow it to sit for about 10 minutes while preparing the other ingredients.

    When you come back, the yeast should have “bloomed”. This means it has dissolved and started to bubble!

    Step 2: Make the Dough 

    4 photo collage of making dough

    In a medium bowl, mash the bananas with a fork or potato masher. Add sugar, then salt. Crack an egg into the bowl and mix to combine. Then add the flour and mix. 

    Finally, add the yeast into the bowl and mix again to combine. 

    Allow the dough to sit for about 20 minutes. 

    Step 3: Cook 

    How to scoop and fry the fritters

    In a large pan, heat about 1” of oil. The oil should be hot enough that if a test of batter is sprinkled onto it, it begins to bubble within 2-3 seconds. 

    Use your hands or a spoon to scoop batter into the hot oil, flipping when the bottom is brown. When finished cooking, remove from the oil and lay on a paper towel-lined plate. Serve with powdered sugar, honey, syrup, or even plain! 

    Expert Tips

    • If you want to make this recipe but don’t have ripe bananas, have no fear… we can make some! Preheat your oven to 300 degrees Fahrenheit. Place your banana (still in its peel) on a cookie sheet lined with aluminum foil. Bake for about 15-20 minutes. They will be completely black when they are done! Allow the bananas to cool before using them, as you don’t want to accidentally cook the egg in the recipe with a hot banana! 
    • Test a few of the fritters as you take them out the oil. If the outside is brown but the inside is still raw, this means that your oil is too hot. In this case, reduce the heat, wait a few moments for the oil temperature to drop, and try again. 
    • I watched a video of someone from Djibouti making banana fritters, and they used their hands to scoop dough into the hot oil. This works, though it leaves room for some funnily-shaped fritters. You can also scoop the dough into the oil using a spoon or, for best results, a cookie dough scoop. 
    • There are many recipes that feature “Djiboutian Banana Fritters” that look like banana pancakes. From what I have read online (unfortunately I have never been to Djibouti myself and don’t know anyone from the country to ask), this is a more typical recipe. 

    Recipe FAQs

    Where Do Banana Fritters Originate? 

    Hand holding a banana fritter with a bite taken

    Banana Fritters are a popular recipe around the world, including the African continent and the Caribbean! It is believed that the first banana fritters were invented in Western Africa. 

    This recipe comes from Djibouti, a country on the horn of East Africa. 

    Can You Reheat Banana Fritters? 

    As is the case with most fried food, our banana fritter recipe is best enjoyed right when they come out of the oil. 

    If you must reheat the banana fritters, there are ways to do so while still retaining the yummy texture of the recipe!

    Heat your oven to 375 degrees Fahrenheit. Lay the fritters on an aluminum foil-lined baking tray. Bake until the fritters are just warmed through. This will achieve a crispier surface texture than microwaving them would 

    What is a Fritter? 

    Fritters with powdered sugar in a bowl with a linen

    The category “fritter” is an incredibly broad and generic category with plenty of room to experiment. 

    Typically, fritters are dough, seafood, vegetables, or fruit that have been battered or fried. In this case, we have made a batter with bananas that we then fry to make a fritter! 

    Did you enjoy this recipe? If so, make sure to check out the other recipes I’ve picked out just for you: 

    • Banana Cake with Cream Cheese Frosting
    • Caramelized Bananas 
    • Snickerdoodle Cookie Bars with Banana Filling

    If you make this recipe at home, leave a review/comment on this post letting us know what you thought!

    And don’t forget to share a photo of your finished product on Facebook and Instagram and tag @TheForeignFork and hashtag #TheForeignFork.

    Banana Fritter Recipe

    Looking for a way to use up your overripe bananas? This Banana Fritters Recipe is perfect for a delicious dessert or even a fun breakfast! Use your bananas to make a batter which is then fried to perfection. These fritters are best served with powdered sugar, honey, or even eaten plain.
    5 from 2 votes
    Print Pin Rate
    Course: Breakfast, Dessert, fried
    Cuisine: central african republic, djiboutian
    Prep Time: 10 minutes
    Cook Time: 10 minutes
    Resting Time: 20 minutes
    Total Time: 40 minutes
    Servings: 4 servings
    Calories: 220kcal
    Author: The Foreign Fork

    Ingredients

    • 2 bananas
    • ¾ cup all purpose flour
    • 1 egg
    • ¼ cup granulated sugar
    • ¼ tsp salt
    • ½ tsp active dry yeast
    • ¼ cup milk
    • 1 tsp granulated sugar
    • Vegetable Oil for frying

    Instructions

    • Add ¼ cup of milk to the microwave for about 7 seconds, until it is warm but not hot. Add 1 tsp sugar to the milk, then sprinkle the yeast on top. Set aside and allow to sit for about 10 minutes until the yeast starts to rise a bit.
    • Mash bananas. Add sugar and salt, then crack egg into the mixture and combine. Add flour and mix again. Finally, add in the yeast, and mash until everything is smooth. Let the mixture sit for about 20 minutes.
    • In a large pot or pan, heat about 1 inch of oil. The oil should be hot enough that if you sprinkle in some batter, it begins to bubble after a few seconds.
    • Use your hands or a spoon to scoop about 1 tbsp of batter into the hot oil, flipping when the fritters turn brown, then cooking on the other side. Test some of the fritters as you take them out of the oil… If the center is still raw, your oil is too hot.
    • Sprinkle with powder sugar or honey and enjoy!

    Notes

    Recipe copyright The Foreign Fork. For educational and personal use only. 
     
    • Bananas: As is the case when making banana bread, you’re going to want your bananas to be a bit overripe when making this recipe. Bananas with dark brown spots are a better texture for this recipe and are easily able to be mashed without lumps. They also have a stronger flavor which will lead to a far more delicious banana fritter!
    • Active Dry Yeast: Active Dry Yeast is the kind of yeast that most recipes typically call for. It is very important to test your Active Dry Yeast before adding it to a recipe to make sure that your yeast will allow the recipe to rise! To do so, follow the first steps of the instructions below.
    • If you want to make this recipe but don’t have ripe bananas, have no fear… we can make some! Preheat your oven to 300 degrees Fahrenheit. Place your banana (still in its peel) on a cookie sheet lined with aluminum foil. Bake for about 15-20 minutes. They will be completely black when they are done! Allow the bananas to cool before using them, as you don’t want to accidentally cook the egg in the recipe with a hot banana! 
    • Test a few of the fritters as you take them out the oil. If the outside is brown but the inside is still raw, this means that your oil is too hot. In this case, reduce the heat, wait a few moments for the oil temperature to drop, and try again. 
    • I watched a video of someone from Djibouti making banana fritters, and they used their hands to scoop dough into the hot oil. This works, though it leaves room for some funnily-shaped fritters. You can also scoop the dough into the oil using a spoon or, for best results, a cookie dough scoop. 
    • There are many recipes that feature “Djiboutian Banana Fritters” that look like banana pancakes. From what I have read online (unfortunately I have never been to Djibouti myself and don’t know anyone from the country to ask), this is a more typical recipe.

    Nutrition

    Serving: 1serving | Calories: 220kcal | Carbohydrates: 46g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 169mg | Potassium: 286mg | Fiber: 3g | Sugar: 22g | Vitamin A: 122IU | Vitamin C: 5mg | Calcium: 31mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @TheForeignFork or tag #TheForeignFork!

    Related Recipes

    • Baked Banana Recipe (Akwadu) from Equatorial Guinea
      Baked Banana Recipe (Akwadu) from Equatorial Guinea
    • Honey Cream Cheese Frosting
      Honey Cream Cheese Frosting
    • Banana Cake with Cream Cheese Frosting Recipe from Belize
      Banana Cake with Cream Cheese Frosting Recipe from Belize
    • Strawberry Bread Recipe
      Strawberry Bread Recipe
    « Spiced Ghee Recipe in the Instant Pot
    Fast and Easy Maple Cookies Recipe »

    Sharing is caring!

    65 shares

    Africa, Appetizer, Baking, Breakfast, Caribbean, Dessert, Djibouti, Fried Food, Snacks

    Reader Interactions

    Comments

    1. Chandra says

      October 14, 2020 at 7:15 pm

      I came to your site through google looking for the salmaon recipe when I saw this recipe. I am from eastern part of India and we make a smiliar banana fritter known as kolar (kola is banana) bora (fritter) however we do not add yeast or egg. We do add bit of dessicated coconut and fennel seed into it. Dont know how, where or when the recipe originated. This is however so amazing. Such a small wonderful world we live in.

      Reply
      • The Foreign Fork says

        October 19, 2020 at 6:07 pm

        It is such a beautiful world, Chandra! I love hearing about your experience with a similar food. Dessicated coconut sounds like a delicious addition!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    What are you looking for?

    About the Head Chef

    Foreign Fork Founder Alexandria
    Hi there! My name is Alexandria. Thanks for stopping by! Spices, ingredients, utensils, techniques… we’ll learn it all, together. Join me for me for struggles and laughs and some crazy concoctions. Learn More...
    • Facebook
    • Instagram
    • Pinterest
    • YouTube

    My Latest Recipes

    Jamaican Rasta Pasta Recipe

    What To Eat with Jerk Chicken

    Jamaican Sweet Potato Recipe

    Bowl of Jamaican chicken curry with a fork resting in it.

    Original Jamaican Curry Chicken Recipe

    Jamaican Coffee Brands

    Jamaican Curry Powder vs Indian

    Vegetable Recipes

    Yu Choy Sum

    Lima Beans and Corn Succotash Recipe

    Instant Pot Rutabaga Mash (+ Stovetop Instructions!)

    Pikliz Recipe from Haiti

    Creamed Peas Recipe (Stovetop & Instant Pot)

    Instant Pot Beets

    Footer

    • Home
    • About
    • Contact
    • Press
    • Privacy Policy
    • Accessibility Statement

    Copyright © 2023 The Foreign Fork

    65 shares