Banana Fritter | Breakfast

There are two ways to make banana fritters. Nationals of the French West

Indies make a batter, dip pieces of rum-soaked banana into it, and fry them. In

the English-speaking Caribbean, we usually blend mashed banana into a batter.

If you are a banana lover, these doughnut-like fritters will fix your craving.


2 to 3 overripe bananas

1½ tablespoons brown sugar

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1½ teaspoons vanilla essence, or ¾ teaspoon vanilla extract

1 teaspoon Angostura bitters

1¼ cups (156 g) unbleached all-purpose flour

1 teaspoon baking powder

1 teaspoon cornstarch

3 tablespoons nondairy milk

¼ teaspoon salt

¼ teaspoon baking soda

Canola oil

Granulated sugar


Put the bananas in a bowl and mash until very smooth. Stir in the brown sugar,

cinnamon, nutmeg, essence, and bitters. Add the flour and baking powder and

stir until well combined. Stir the cornstarch into the nondairy milk. Pour the milk

into the batter, add the salt and baking soda, and mix well.

Heat about ¾ inch (2 cm) of oil in a large, heavy skillet over medium-high

heat. Test if the oil is ready by spooning a little batter into the oil; it is ready

when the batter sizzles vigorously and floats to the surface. (Do not forget to

remove this small piece of batter from the oil.) Carefully spoon the batter into

the oil, using about 1 heaping tablespoon for each fritter. Cook for 1 minute, then

turn the heat down to medium, turn the fritters, and cook for 4 more minutes,

turning periodically.

Drain on paper towels. Sprinkle with the granulated sugar and serve warm.

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