Banana Fritters

(144)

These golden-brown banana fritters are the perfect way to use up a too-ripe bunch.

Prep Time:
5 mins
Cook Time:
25 mins
Total Time:
30 mins
Servings:
6

Golden-brown, tender, and full of banana flavor, these banana fritters are sure to please everyone at your table. They may look similar to banana pancakes at first glance, but they use less flour and don't contain any baking powder, so they're a bit more dense and banana-forward than your standard fruit-studded flapjack. Be sure to use ripe—or even overripe—bananas for this recipe as they'll be much easier to mash and blend with the other ingredients. Serve them for breakfast with a bit of butter and syrup or honey, or spread with peanut butter for a delicious, protein-packed midday snack.

This recipe comes from the book Jamaican Cooking by Lucinda Scala Quinn (Macmillan).

How to Tell If a Banana Is Overripe

This recipe works best with bananas that are ripe or overripe. The easiest way to tell the ripeness of a banana is by looking at its peel:

  • Greenish Yellow: If the peel is greenish-yellow in color, the banana is underripe. It will also feel quite firm and smell more grassy than sweet.
  • Golden Yellow: A peel that's a warm shade of yellow with few, if any, brown spots indicates a perfectly ripe banana that's prime for eating (or using for this recipe).
  • Deep Yellow With Brown Spots: A deep yellow banana peel loaded with brown spots is very ripe or, possibly, overripe. The fruit inside will be very soft, verging on mushy, and should be used very soon.

Tools Needed for Banana Fritters

You'll only need a few pieces of kitchen equipment to make this simple recipe:

  • Potato Masher or Fork: A potato masher will make quick work of mashing the six bananas needed for this recipe, but a fork will work as well.
  • Cast-Iron or Nonstick Skillet: You can use either a cast-iron or nonstick skillet for this recipe. If using a cast-iron skillet, be sure to give it a few extra minutes to heat up before adding the oil to keep the fritters from sticking.
  • Spatula: You'll a flat, flexible spatula for flipping the fritters. If you're using a nonstick skillet, it's always best to use a silicone spatula to avoid scratching the surface of the pan.

If your bananas are ripening faster than you can eat them, they can be peeled, frozen, and used for future fritters, banana bread, or smoothies. Store them in an airtight container or bag in the freezer for 3 to 6 months.

Ingredients

  • 6 ripe bananas

  • 2 eggs, beaten

  • ¾ cup all-purpose flour

  • 3 tablespoons vegetable oil

Directions

  1. Mash bananas, then mix in eggs and flour:

    In a large bowl, mash the bananas and blend in the eggs. Stir in the flour.

  2. Heat oil, then add batter:

    Heat the oil in a large skillet over medium-high heat until hot. Drop spoonfuls (2 to 3 inches in diameter) of the batter into the hot oil. Reduce the heat to medium.

  3. Turn fritters and continue to cook:

    When bubbles begin to appear, turn and cook the other side until golden brown. Repeat the process until all the batter is used up, keeping the cooked fritters in a warm oven.

How to Top Banana Fritters

Served hot, banana fritters can be treated like pancakes and served with butter and either maple syrup or honey for breakfast. They can also be dolloped with Greek yogurt and topped with fresh blueberries or strawberries. Served alongside ice cream with a drizzle of caramel sauce, these fritters make a fun and inventive dessert. Room temperature fritters can be spread with peanut or almond butter and eaten as a midday snack.

Storing and Reheating

Leftover banana fritters can be refrigerated for up to 3 days. Reheat them in the microwave until warmed through, about 1 minute. You can also reheat fritters in a 350 degree Fahrenheit oven until hot, about 10 minutes.

More Banana Recipes to Try:

Frequently Asked Questions

  • What is the difference between a fritter and a pancake?

    The difference between a fritter and a pancake is that a fritter contains much less flour (usually just enough to hold the ingredients together) and is more dense than a pancake. It is also pan-fried in a bit more fat—typically vegetable oil—than the small amount of butter or oil used to cook a pancake.

  • Why does my banana fritter batter seem very loose?

    If your banana fritter batter seems very loose, it could be that your bananas were on the larger size and there is not enough flour in the batter to help thicken it. Try stirring in a tablespoon of flour at a time until batter is no longer loose and runny.

  • Can I cut this recipe in half?

    Yes, you can cut this recipe in half: simply use three bananas, 6 tablespoons of flour, and one egg.

Originally appeared: Mad Hungry, March 2011, Mad Hungry, March 2011
Updated by
Esther Reynolds
Headshot of Esther Reynolds
Esther Reynolds is an experienced recipe developer, recipe tester, food editor, and freelance writer with over a decade of experience in the food and media industries.

Related Articles