Name: Banana fritters recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: Serves: 4
Cuisine: Baking
Ingredients: 100g self-raising flour; 1tsp bicarbonate of soda; 1/4tsp ground cinnamon; 1 egg; 150ml milk; Vegetable oil for frying; 3 bananas; Clear honey, to serve (optional)

By Jessica Ransom

last updated 7 November 2023

in Recipes

Our banana fritters use eight ingredients and only take 10 minutes to cook.

Cheap and easy to make, these banana fritters are delicious with a little honey drizzled over but can also be served with custard, ice cream or some clotted cream on the side. We love the combination of banana and cinnamon but you can swap for ground ginger or leave out if you prefer.

Please note nutritional info is based on the use of 100ml of vegetable oil for cooking.

Ingredients

100g self-raising flour
1tsp bicarbonate of soda
1/4tsp ground cinnamon
1 egg
150ml milk
Vegetable oil for frying
3 bananas
Clear honey, to serve (optional)

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Method

Put the flour, bicarbonate of soda, and cinnamon into a bowl. Make a well in the centre and add the egg and half the milk and mix well to a smooth batter. Gradually beat in the remaining milk.
Heat the vegetable oil in a deep saucepan or wok. Never fill your pan more than a third full.
Peel the bananas and cut in half lengthwise and then cut each piece into three horizontally.
Dip the banana pieces in the batter and then gently lower into the hot oil and fry until golden brown. Cook a few pieces at a time then remove and drain on kitchen paper.
Serve with honey for dipping, if using.

Top tips for making banana fritters

If you have a thermometer, heat the oil to 180C. You can also test the oil temperature by adding a cube of bread to the oil. If it turns golden brown in 45 secs the oil is ready. Any longer and the oil isn’t at temperature yet and too quickly and the oil is too hot.

What oil should I use for deep frying banana fritters?

You should choose a flavourless oil, such as vegetable, sunflower or rapeseed. These oils also have a high smoke point and are therefore best suited to deep frying.

How ripe should my bananas be if cooking fritters?

Your bananas should be ripe but not so soft that they can hardly hold their shape. A deep yellow skin with a few brown spots should be absolutely fine. Using under ripe bananas is a little easier to handle because they hold their shape.

To make up for the lack of sweetness, you could coat the firm bananas in a little sugar before dipping into the batter and serve with extra honey or maple syrup.

How do you dispose of cooking oil at home?

It is not recommended to reuse cooking oil that has been used for deep frying and it is very important you dispose of it responsibly. When the oil is completely cool you can pour it into a sealable container and then place this in your general waste. It is a good idea to keep the bottle of the oil for this purpose.

You should never pour cooking oil or fat down your sink as it can cause blockages. Depending on where you live, there may be a food waste recycling centre where you can recycle cooking oil.

Food writer Jessica Ransom says: ‘Whenever I’m deep frying things I like to probe the oil and keep an eye on the temperature. This helps me cook with confidence and is especially important if cooking meet.’ Read our guide on how to use a meat thermometer if you’ve never used one before.

Batter is easy to make from scratch so don’t be tempted by packet mixes in the supermarket. Try serving the banana fritters with some no-churn ice cream and if you have leftover bananas make these easy banana muffins.

Jessica is a freelance food writer, stylist and recipe tester. She previously worked as Senior Food Writer at Future. While at Future Jessica wrote food and drink-related news stories and features, curated product pages, reviewed equipment, and developed recipes that she then styled on food shoots. She is an enthusiastic, self-taught cook who adores eating out and sharing great food and drink with friends and family. She has completed the Level 1 Associate course at the Academy of Cheese and is continually building on her knowledge of beers, wines, and spirits.