- 25 minutes
- Prep 10 minutes
- Cook 15 minutes
- Serves 4
Our own recipe. The photograph is AI-generated.
Ingredients
- 3 very ripe bananas (lots of brown spots)
- 2 tablespoons light brown soft sugar
- 1 teaspoon vanilla extract
- 125g plain flour
- 1 teaspoon baking powder
- Half a teaspoon ground cinnamon
- A quarter teaspoon ground nutmeg
- A pinch of salt
- 4 tablespoons vegetable oil, for frying
- To serve: 1 tablespoon icing sugar
- To serve (optional): 4 tablespoons coconut yoghurt
Let's cook
- Peel the bananas and mash them in a bowl with a fork until mostly smooth, with a few small lumps. Stir in the sugar and vanilla.
- Add the flour, baking powder, cinnamon, nutmeg and salt and stir just until there is no dry flour left. The batter should be thick and drop slowly from a spoon. If it is too stiff, stir in 1 to 2 tablespoons of water.
- Heat 2 tablespoons of the oil in a large non-stick frying pan on a medium heat.
- Drop in heaped tablespoons of batter, about 6 at a time, and spread each one a little into a round about 7cm across.
- Fry for 2 to 3 minutes until bubbles appear and the underside is golden brown, then turn and cook for 2 minutes more. Turn the heat down a little if they brown too fast: the middle needs time to cook.
- Lift onto kitchen paper. Add the rest of the oil and fry the second batch. You should get about 12 fritters.
- Dust with icing sugar through a small sieve and serve 3 each, warm, with a spoon of coconut yoghurt.
Tips
- The riper the bananas, the sweeter and softer the fritters.
- Do not overmix the batter: stirring too much makes the fritters tough.
Swaps
- Dairy: serve with Greek-style yoghurt or vanilla ice cream instead (this adds milk).
- Extra treat: add a pinch of grated lime zest to the batter.
Tags
In Plant powered.
Contains: Cereals containing gluten .
Contains gluten from the plain flour. Baking powder is usually gluten free and coconut yoghurt is usually free of the 14, but check both labels; some plant yoghurts contain soya.
Check every packet for allergens.