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Recipe: Chef Baka’s Banana Fritter Recipe (from Palm Island)

Chef Baka's Banana Fritters

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

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.

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A Postcard from the Grenadines: A Lobster Lunch at Tobago Cays

Sailing on the Pink Lady

Sailing on the Pink Lady

I wish I had more time to write, but as I sit here typing, I really should be packing. I leave in an hour you see. However, I really wanted to share some pictures of my fantastic lobster lunch yesterday.

I left Palm Island on the Pink Lady – a small sailing boat that can take up to 4 passengers. We went to Tobago Cays, a protected series of tiny islands and a nature reserve. It is also the home of many turtles which you can see pop their heads up occasionally to breathe. I did see them, but I also snorkelled to have a look. I am possibly the worst and most panicky snorkeller in the history of creation. But I saw turtles, starfish, some seahorses. So despite the fact that I nearly choked when I came up for air, it was worth it.

Back to lunch. One of the small islands has several barbecues and for  EC$12 a pound they will cook you lobster. The lobster lives in little lobster pots off the shore (they buy them from local fishermen and store them live in the sea). When you request one, they retrieve it, kill and prepare it there and then, and really not long after you are eating it. I also had the normal Palm Island picnic, also on the barbecue – chicken, fish, beef, pasta, salads, fruit, fresh juices, rum punch, wine – way too much, but I tried most of everything. So good.

So here are some pics. I am off now. Next stop Barbados!

Leaving Palm Island for Tobago Cays

Leaving Palm Island for Tobago Cays

Island kitchen

Island kitchen on a tiny island at Tobago Cays

Lobster fresh from the sea

Lobster fresh from the sea

Lobster prepped and ready for the BBQ

Lobster prepped and ready for the BBQ

Time to cook!

Time to cook!

The BBQ

The BBQ

Lunch

Lunch

Table is set - isn't it lovely?!

Table is set – isn’t it lovely?!

Lobster grilled on the BBQ with a lovely pepper dressing on top.

Lobster grilled on the BBQ with a lovely pepper dressing on top.

Rum punch on the pink lady on the way back

Rum punch on the pink lady on the way back

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A Postcard from Palm Island in the Grenadines

Glorious sunset this evening on Palm Island

Glorious sunset this evening on Palm Island

I know. I am so very lucky.

Here I am in the Grenadines, on a glorious Caribbean island, not even a mile long. I am here as part of the Barbados Blogathon, where four bloggers have been sharing their experiences of Barbados. I am the last one. I tagged on an extra island, as I am a little greedy that way. So, before I hit Barbados, I am spending 5 nights on Palm.

Palm Island is off of Union Island, a short ride in a tiny plane from Barbados. It felt like such an adventure, and it is. Once I arrived at Union, I jumped on a boat, and landed 5 minutes later on Palm. We were greeted with a delicious rum punch and the last 2 days have been bliss.

A wee glimpse now, I will be back shortly with lots on what I have been up to, the food, and also some recipes.

See you soon!

Palm, taken from the top of the Iguana trail on the island. You can see where it gets its name.

Palm, taken from the top of the Iguana trail on the island, with Union Island in the background. You can see where it gets its name.

Rum punch on arrival

Rum punch on arrival

STOP - hammock time!

STOP – hammock time!

My lodgings for my 5 nights on Palm, a stones throw from the sea

My lodgings for my 5 nights on Palm, a stones throw from the sea

A fantastic little - actually quite big - fluoro iguana!

A fantastic little – actually quite big – fluoro iguana!

More Iguanas - I love them - the big one on the right is George - he has been here for years, and the restaurant is his turf

More Iguanas – I love them – the big one on the right is George – he has been here for years, and the restaurant is his turf

Another local - this gorgeous red food tortoise - indigenous to the island

Another local – this gorgeous red food tortoise – indigenous to the island

One last sunset pic

One last sunset pic

You can follow the Barbados Blogathon on twitter, #bdosblogathon.

Disclaimer / info: I travelled to Palm Island with Virgin Atlantic, courtesy of Tropical Sky, and I am staying at Palm Island courtesy of Elite Island.  All animals photographed could not give permission, but I am sure that George is delighted ;)