Chef Baka’s Banana Fritters
Every morning on Palm Island, I would ask what the local breakfast was, and almost always order it. I love Caribbean breakfasts.
On my first morning, the local breakfast was banana fritters. Well, yes please. The bananas here are fantastic, rich and sweet, almost like they have been soaked in a rich banana syrup. I made banana fritters in school at Home Economics and was quite taken with them. These, however, were different.
My school banana fritters were slices of banana, fried in batter. Just that and for a 13 year old Irish cailín a revelation. These Caribbean banana fritters are more of an intense banana American pancake with some gentle spicing. Fluffy, light and like a morning banana tickle. Except that sounds quite rude. It isn’t!
Like banana bread, they are made with bananas just on the right side of brown – speckled skin with some yellow bits – mashed until soft (do you remember banana sandwiches?! I used to love them) and then added to the fritter mixture. Perfect for bananas that have gone too far to eat. Frugal & a wee bit healthy too.
I loved those banana fritters and I ordered them regularly, so I asked Chef Baka for the recipe. He went one better and showed me how to make them. He does weekly cooking demos on Palm Island so he did this one for me.
Cooking Banana Fritters with Chef Baka
So, here it is. Enjoy! Do let me know how you like it.
Note on the recipe: the recipe is in American cups which I have converted to mls / g. I have included both. Our bananas are not as sweet as the ones here, so it may be wise to add the sugar if not completely ripe, or a drizzle of maple syrup.
Enjoy!
RECIPE: Chef Baka’s Banana Fritters
Ingredients
3 big ripe bananas, mashed
1 & 2/3 cups / 250g flour
2 tsp baking powder
1/2 tsp nutmeg (more if you like it – I do!)
1 tsp Cinnamon
2/3 cup / 160ml milk
1 egg
2 tbsp brown sugar (optional)
Oil or butter (for frying)
Method
Mix the flour, baking powder, cinnamon, nutmeg and sugar in a bowl.
Beat egg well, then combine mashed banana and milk.
Add dry ingredients and stir with a fork until the batter is smooth.
Heat a frying pan to medium-hot and add enough oil to coat the flat area.
Scoop a tablespoon of the batter onto the pan when the oil is heated to medium hot.
Fry on one side until small bubbles start to come through the batter, you will know then that that side is done.
Flip over and flatten the batter slightly.
Fry for a couple of minutes until medium brown.
Place cooked fritters on a few layers of paper towels to absorb excess oil. Best served warm but cooled is good, too.
Further info on Palm Island, and on Tropical Sky’s package to Palm Island.
Oh yes! I’m going to try these. How awesome you got a banana fritter lesson from the master! and yes, I still love banana sandwiches :)
Yes! It was fun and delicious :) Banana sandwiches still rock.
Even though we have literally just eaten your Prawn, Pork and Lemongrass Patties – gorgeous, I would seriously consider making these if I had any bananas! I can’t wait to try them!
Have these for dessert next time :) Delighted you liked the patties, one of my personal favourites!
Isnt it amazing how every country seems to have a version of this recipe? Food connects each one of us regardless if man made boundaries. I hope you enjoyed eating these as much as I enjoyed reading it.
look forward to your next post.
Gee
Well we all love bananas! But they are everywhere here and ripen on the tree so taste fantastic. They also use green bananas as a veg in stew etc.
Thanks for the kind comment on the post. Glad you enjoyed :)
These come highly recommended, they’re like fluffy American style pancakes with a slightly caramelised banana hit. I didn’t have any nutmeg, but they were still delicious with just cinnamon!
I have been eager to make these since I saw the recipe. Monday brunch? Why not?
Yum! Happen to have all the ingredients handy so might make these later. Perfect alternative idea for Shrove Tuesday too : )
Enjoy Katie :)
These were delicious, thanks for the recipe. I just made one slight change: whisked the egg white separately, to give some added fluffiness. With caramel sauce, eaten on a week day! for breakfast, I almost felt that I was on a tropical holiday. :)
Wonderful! I would whisk the egg whites too, I always do for pancakes :)
Excellent. Now the only thing to try is to make these with coconut milk, I have a sneaking suspicion they’ll be delicious.
Already did it actually! And also did a version with cocoa :) Both really good.
Now they look seriously good and you are making me quite hungry. Thanks for the recipe!
My pleasure :)
Love your blog and the latest posts ahave reminded me of my own culinary journey this time last year to those lovely islands. Going to make banana fritters for breakfast tomorrow! Jo
Loved these! As did my three kids. Nice way to bring some sunshine and summer to a rather bleak Norwegian afternoon :)