Banana Fritter Recipe

Banana fritters in a grey bowl with a lace linen sticking out of it, topped with powdered sugar.

5 from 3 votes

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.

Course Breakfast, Dessert, fried

Cuisine central african republic, djiboutian

Prep Time 10

Cook Time 10

Resting Time 20

Total Time 40

Servings servings

Calories 220kcal

Author Alexandria Drzazgowski

Equipment

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