Banana Fritters

These sweet crispy Banana Fritters are made using just a handful of pantry ingredients. They’re fried until crispy and golden brown, then dusted with powdered sugar just before serving drizzled with warm caramel.

Ingredients to Make Fried Banana Fritters Recipe

Every culture seems to have their own variation of sweet banana fritters. This recipe features banana fritters that are light and fluffy with a round shape similar to a hushpuppy. I’ve had flatter Jamaican banana fritters that are more like pancakes, and those are yummy, too! Don’t be shy with the powdered sugar, it tends to melt a bit and can be reapplied as needed. They’re simple to make and taste delicious! Ingredients to make homemade Banana Fritters: (Scroll down for the full printable recipe card.)

• Bananas – Three medium bananas chopped into small cubes. Choose bananas that are ripe, but still firm when gently squeezed.
• Flour – You’ll need all purpose flour sifted with cornstarch to form the base of the fluffy fritter dough.
• Sugar – Granulated sugar adds sweetness to the batter.
• Oil – I recommend using peanut oil, vegetable oil or canola oil for frying.
• Leavening – Baking powder and salt add lift to the batter.
• Spices – Ground cinnamon and nutmeg give just a hint of warm spiciness.
• Liquid – 2/3 cup whole milk to add moisture to the dry ingredients.
• Flavorings – A combination of one teaspoon vanilla extract and one teaspoon banana extract gives a boost to the flavor.
• Whole Eggs – Eggs bind the batter and hold everything together.
• Confectioners’ Sugar – Powdered sugar for dusting the fritters and warm caramel for serving.

How to Make the BEST Banana Fritters Recipe

• Heat Oil – Fill a Dutch oven or deep heavy bottomed pot fitted with a fry thermometer with 3-inches of peanut or canola oil. Heat on medium-high until it reaches 355°F-365°F.
• Dry Ingredients – In a large bowl use a whisk to sift together the flour, baking powder, cinnamon salt and nutmeg.
• Wet Ingredients and Bananas – Add the bananas, milk, vanilla extract, banana extract and eggs to the flour mixture. Stir together by hand using a large wooden spoon until it becomes a thick batter.
• Scoop the Batter into the Oil – Use a medium springform ice cream scoop to drop dollops of banana fritter batter into the hot oil. Flip for even browning, frying in batches.
• Drain Excess Oil – Remove the fritters from the oil using a slotted spoon or stainless steel spider to a paper towel-lined sheet pan to drain.
• Serve – Sprinkle generously with powdered sugar and serve warm with a drizzle of warm caramel or chocolate!

Tips for Making Homemade Banana Fritters

• Kitchen Tools You’ll Need: Large Dutch oven or pot, fry thermometer, stainless steel spider or slotted spoon, paper towel lined sheet pan, measuring cups, measuring spoons, medium bowl, sharp knife, whisk and powdered sugar duster or small sieve. You can also fry these in a deep frying pan or use a deep fryer. 
• Maintain the Oil Temperature: When frying, it’s important to maintain the temperature of the oil keeping it high enough that the fritters will cook thoroughly. If the temperature drops too low, the fritters will soak in more oil and this could give them a greasy texture.
• Use Ripe Bananas: When making banana bread or banana cake, you always want overripe mashed bananas for the most moist texture. When making these banana fritters, you want to use ripe bananas, but not mushy or overripe bananas. You want them to maintain their integrity while frying.
• When to Serve Banana Fritters: You can enjoy these for breakfast, brunch, snacking or dessert.

Recipe Variations

• Sauce: You can drizzle these fritters with warm chocolate sauce, maple syrup or honey in place of caramel.
• Cornstarch: Cornstarch adds a lightness to the batter and gives the fritters a crispy exterior. You can replace it with all purpose flour.
• Milk: You can use half and half or buttermilk in place of whole milk.
• Coconut: You can add 1/3 cup shredded coconut to the batter. It’s best to use flaked coconut that has shorter shreds.
• Spices: You can add a pinch of ground cloves or allspice to the batter.
• Flavorings: You could also use rum extract or coconut extract to change the flavor profile.

Storage and Leftovers

• Leftovers: Store leftover Banana Fritters in an airtight container chilled in the refrigerator for up to 3 days.
• Reheating: You can reheat on a sheet pan in a 375°F oven, in an air fryer or in the microwave. The exterior will soften once chilled, but the oven or air fryer or baking will make them crispy again. Toss them with additional powdered sugar after reheating.
• Freezer: You can cool and freeze these fritters for up to 2 months. Thaw in the fridge and reheat just before serving. You’ll need to dust with powdered sugar again before serving.

More Banana Dessert Recipes to Make

• This Best Banana Cake recipe is topped with cream cheese frosting.
• This decadent Banana Pudding Lush is a spinoff of a favorite.
• Take a walk on the wild side with this recipe for homemade Chocolate Banana Pudding.
• Banana Chocolate Chip Muffins for an any time of day sweet fix.
• Thick and delicious Banana Pudding Bread.
• Start your morning with a stack of Banana Pancakes.
• Homemade Banana Pudding Cheesecake.
• Bananas Foster Crisp with vanilla ice cream is simply delicious.
• How to Freeze Bananas from Texanerin Baking.

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Helpful Kitchen Items:

• Dutch Oven
• Fry Thermometer
• Stainless Steel Spider
• Scoops

Print

Banana Fritters

Course Breakfast, Dessert

Cuisine American, Southern

Keyword banana-fritters, easy-banana-fritters-recipe

Prep Time 10 minutes minutes

Cook Time 3 minutes minutes

Total Time 13 minutes minutes

Servings 16 servings (may vary)

Calories 178kcal

Ingredients

• peanut oil or canola oil for frying
• 1 1/2 cup all purpose flour
• 1/4 cup cornstarch
• 1/4 cup granulated sugar
• 2 tsp baking powder
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 1/8 tsp ground nutmeg
• 3 medium bananas chopped (small cubes)
• 2/3 cup whole milk or half and half
• 1 tsp vanilla extract
• 1 tsp banana extract
• 2 large eggs
• powdered sugar and warm caramel for serving

Instructions

• Fill a Dutch oven or deep heavy bottomed pot fitted with a fry thermometer with 3-inches of peanut or canola oil. Heat on medium-high until it reaches 355°F-365°F.
• In a large bowl use a whisk to sift together the flour, baking powder, cinnamon salt and nutmeg.
• Add the bananas, milk, vanilla extract, banana extract and eggs. Stir together by hand using a large wooden spoon until it becomes a thick batter. Add more milk one tablespoon at a time, if needed. (There should be no visible flour.)
• Use a 1 1/2 tablespoon springform ice cream scoop to drop dollops of banana fritter batter into the hot oil. Cook, flipping as needed for even browning. Cook until the fritters are golden-brown, around 2 to 3 minutes.
• Remove the fritters from the oil using a slotted spoon or stainless steel spider to a paper towel-lined sheet pan to drain excess grease.
• Continue cooking fritters in batches keeping the oil between 355°F-365°F.
• Sprinkle the fritters generously with powdered sugar and serve warm with a drizzle of warm caramel.
• Keep Warm: You can keep the fritters warm between batches in a 200°F oven. Dust with powdered sugar just before serving.

Notes

• • Sauce: You can drizzle these fritters with warm chocolate sauce, maple syrup, or honey in place of caramel.

• • Cornstarch: Cornstarch adds a lightness to the batter and gives the banana fritters a crispy exterior. You can replace it with all purpose flour.

• • Milk: You can use half and half or buttermilk in place of whole milk.

• • Coconut: You can add 1/3 cup shredded coconut to the batter. It’s best to use flaked coconut that has shorter shreds.

• • Flavorings: You could also use rum extract or coconut extract to change the flavor profile.

Nutrition

Serving: 1serving | Calories: 178kcal | Carbohydrates: 20g | Protein: 3g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.003g | Cholesterol: 24mg | Sodium: 50mg | Potassium: 167mg | Fiber: 1g | Sugar: 6g | Vitamin A: 65IU | Vitamin C: 2mg | Calcium: 41mg | Iron: 1mg

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