These Banana Fritters are family-friendly, super easy, and crispy fried fritters full of fresh banana flavor, cinnamon, cloves, and a pinch of allspice. For a nice finishing touch, dip them in fresh maple syrup, sprinkle them with powdered sugar, or roll them in cinnamon sugar.
Table of contents
Crazy Good Banana Fritters
Indulge in a sweet and crispy treat with this easy banana fritters recipe. These fritters are sure to satisfy your cravings, perfect for a snack or dessert. Get the recipe and start frying up some deliciousness.
My family just loves these easy Banana Fritters! They are best served warm out of the fryer. I like to deep fry these in my Dutch oven with about an inch of vegetable oil, flipping halfway through the browning process. My kids love to eat them topped with a scoop of vanilla ice cream. If you like this recipe, try apple fritters, hush puppies, or honey fritters.
Key Ingredients Needed
- Bananas: mashed ripe banana
- Milk: whole or 2%
- Baking goods: flour, brown sugar, baking powder, salt
- Vanilla extract: the pure stuff
- Spices: ground cinnamon, allspice, cloves, and nutmeg
- Vegetable oil or canola oil: for frying
How to Make Banana Fritters
First, mash the bananas and stir in the milk and vanilla. Whisk together the flour, brown sugar, baking powder, salt, cinnamon, cloves, allspice, and nutmeg. Add the flour mixture to the wet ingredients and stir just until incorporated.
Now, in a large, heavy skillet like a cast iron or Dutch oven, heat about one inch of vegetable oil to 350-375 degrees. Use a candy thermometer to help you try to maintain a constant temperature. Using a tablespoon, drop a rounded spoonful of the banana fritter batter into the hot oil.
Repeat and fry until golden brown and cooked through, turning halfway through the cooking process. Remove to paper towels to drain. Sprinkle powdered sugar over the top or roll in cinnamon sugar. These Banana Fritters are best served right away.
Recipe Tips
- For the best taste results, use overripe bananas. They are more flavorful and easy to mix in.
- Do not over-mix the dough. Stir just until incorporated.
- Try to maintain an oil temperature between 350-375. Too low, and the fritter will absorb too much of the oil. Too high, and the fritter will burn on the outside but not cook all the way through.
- Use the first fritter as a test to judge accurate cooking time and the stability of your oil temperature.
- For the final touch, dust with powdered sugar, roll in cinnamon sugar, or drizzle with honey or syrup.
Frequently Asked Questions
Unfortunately no. These fritters need to be fried in hot oil.
Although banana fritters taste best right out of the fryer, you can make them in advance and reheat in the oven at 350 degrees for about 5 minutes or in the air fryer at 325 degrees for 1-2 minutes.
Banana Fritter Recipe
Ingredients
- 2 large mashed ripe bananas
- 1/4 cup 2% milk
- 1/2 teaspoon vanilla extract
- 1 cup all purpose flour
- 2 tablespoons brown sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground allspice
- 1 pinch ground cloves
- 1 pinch ground nutmeg
- vegetable oil for frying
- powdered sugar optional
- cinnamon sugar optional
Instructions
- In a large bowl, mash peeled bananas. Stir in milk and vanilla.
- Whisk together flour, brown sugar, baking powder, salt, cinnamon, allspice, cloves, and nutmeg in a medium bowl. Add the dry ingredients to the wet ingredients and stir just until incorporated.
- Heat 1 inch vegetable oil in heavy stockpot, Dutch oven or cast iron skillet to 350-375 degrees. Drop rounded tablespoons of batter into the fryer. Cook until golden brown on the bottom; flip and cook the other side until golden brown. Work in small batches, making sure to cook all the way through. Place fritters on paper towels to drain. Dust with powdered sugar or roll in cinnamon sugar and serve warm.
Notes
- For best taste results, use bananas that are over-ripe. They are more flavorful and easy to mix in.
- Do not over-mix the dough. Stir just until incorporated.
- Try to maintain an oil temperature between 350-375. Too low, and the fritter will absorb too much of the oil. Too high, and the fritter will burn on the outside but not cook all the way through.
- Drop the banana fritter dough by rounded tablespoons into the hot oil, leaving enough space between them and working in small batches. Turn the fritters after they are golden brown on the bottom and cook until they are golden brown on the other side.
- Use the first fritter as a test to judge accurate cooking time and the stability of your oil temperature.
- For the final touch, dust with powdered sugar, roll in cinnamon sugar, or drizzle with honey or syrup.
Nutrition
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Jodi
I would like to know if these are best when eaten shortly after frying or can they be cooked in advance and be just as good the following day….
Beth Pierce
They really are best eaten shortly after frying!