Banana Fritters

banana fritters

This simple recipe for banana fritters, given to me by a wonderful Jamaican cook, makes a pleasantly offbeat breakfast treat. When my kids were growing up, I found this easy enough to make for breakfast even on school days, on occasion. They’re also a nice accompaniment to savory dishes like bean stews or spicy dishes.

Makes: About 12 fritters

  • 2 ripe bananas, well mashed
  • 1 cup whole wheat pastry flour, spelt flour, coconut flour,
    almond flour, or gluten-free flour mix
  • Pinch each: ground cinnamon and nutmeg
  • 1/2 cup raisins, optional
  • 1 cup vanilla or plain nondairy milk
  • 1 tablespoon Earth Balance or other vegan buttery spread, or as needed
  • Maple syrup or all-fruit preserves

Combine all the ingredients in a mixing bowl and stir until just smoothly blended.

Heat a nonstick griddle or wide skillet and coat lightly with Earth Balance. Drop the batter onto the hot griddle in scant 1/4 cups full. Cook each fritter on both sides until golden brown. When flipping to the second side, press down a bit with the spatula to flatten further. This ensures that they’ll cook through.

Serve hot, either on its own or with preserves or maple syrup.

Variation: Add 1/3 to 1/2 cup chopped walnuts or pecans to the batter.
Banana fritters recipe

7 comments on “Banana Fritters

  1. Beth

    My mother used to make these, and dust with a little confectioner’s sugar, but not vegan, I’m certain.
    Thanks. I often have overripe bananas, here.

  2. elle

    i tried to make these but my batter was solid after i mixed all the ingredients together… what did i do wrong?

  3. Nava Post author

    Hi Elle — I’ve made these so many times, not sure what you mean by solid — as two bananas and a cup of nondairy milk make for a very moist batter. Can you elaborate?

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