A healthy snack for everyday
When it comes to Ramadaan a few things come to mind, and for that’s banana fritters. This is my best banana fritters recipe to date. My mother makes these so effortlessly, without it being doughy inside. It can get too oily but that’s why I prefer to use coconut oil as a healthier alternative.
I’ve made them before where they are more similar to that of a doughnut. But these ones are similar to my pumpkin fritters. They are more flat and thinner as well.
I like to separate my oils, so this recipe calls for a sweet oil. However, with coconut oil it evaporates quite quickly and there isn’t much to store. When I cook savoury foods like samoosas, I like to store the oil. I strain it out and keep it for the next time. This way I am not over buying oil and reusing it until I no longer can.
This is a nice small batch recipe so it should be enough for about 3-4 people. However, if there are less people you are sharing these with, they can be kept in an airtight container for up two 3 days. I doubt there will be any left, that’s why I call them the “best banana fritters recipe”.
I hope you enjoy this recipe and please do let me know if you make them or leave me a comment with any suggestions or pointers.
Bon Appetit!
Zorah xo
Tips To Make The Best Banana Fritters:
- Make sure your bananas are nice and ripe, to get them to be naturally sweet.
- I like to fry my banana fritters in coconut oil because you can taste it. But if you can use any other oil that doesn’t leave a a taste behind that you don’t like. I would also suggest butter/vegan butter etc.
- Do not over mash the bananas, sometimes it’s nice to have a few larger bits in the fritters.
Best Banana Fritters recipe
Course: Sides, DessertDifficulty: Easy4
servings30
minutes40
minutesBanana fritters are a staple during Ramadaan for me and my family. They are also such a light dessert to have. They’re made with freshly mashed bananas, a few simple ingredients and fried in coconut oil to give them a lovely hint of coconut.
Ingredients
1 cup flour
1 1/2 tsp. baking powder
1 pinch of salt
1 egg
1/4 cup milk
3 tbsp. brown sugar
3 bananas, mashed
3-4 tbsp. of coconut oil for frying
- Coating
1/3 cup sugar
3 tbsp. cinnamon powder
Directions
- Mash your ripe bananas, add in one egg and whisk to combine.
- Then whisk in the flour, sugar, salt and baking powder.
- In a pan, set it to a medium heat and in the coconut oil.
- Once the oil has melted, add in 1 tablespoon of the batter. My pan can fit about 3 tablespoons of batter.
- After about 2-3 minutes, flip and allow the other side to cook through.
- The pan may start to get warmer, so adjust the heat accordingly so the fritters don’t burn.
- Once they are done, let them drain excess oil on a paper towel and the coat with the cinnamon sugar and enjoy!
[…] have another post on banana fritters linked here , where the bananas are mashed instead of being used whole. This recipe shows you how to make them […]