Got overripe bananas? Skip the banana bread and whip up this recipe for light, fluffy 20-Minute Banana Fritters perfect for dunking in warm caramel sauce.
Perfect for special breakfast or impressive last-minute dessert, these fast fritters have all the classic flavors of banana bread in a cake-like, almost beignet-esque golden brown fritter. Imagine if a beignet walked into a fried doughnut hole, and you’ll have these fritters.
Why You’ll Love this Recipe
- You only need 20 minutes!
- They’re soft and fluffy.
- Packed with delicious banana flavor.
- It makes the most of overripe bananas. Starring down a hand of unripe bananas? No problem! Check out my simple trick for how to quickly ripen bananas.
Ingredients You’ll Need
Thanks to some pantry staples, you’re likely already set to make this quick and easy recipe.
- Oil: Neutral-flavored oils with high smoke points that can be heated to high temperatures are ideal for frying. Sunflower oil, canola/vegetable oil, peanut oil, safflower oil, and even avocado oil are all amazing picks for frying these fritters. Skip oils with low smoke points like coconut oil, olive oil and flaxseed oil.
- Very ripe, darkly-speckled bananas: The star of the show! The riper, the better. See How to Quickly Ripen Bananas.
- Eggs: They provide structure for the batter.
- Sour cream: The essential tang for flavor and extra-moist texture. If you don’t have sour cream, you can substitute Greek yogurt.
- Unsalted butter: For flavor and moisture.
- Vanilla extract: Get creative with other extract options, like coconut!
- All-purpose flour: The real base of these beauties.
- Sugar: Just a touch to enhance the natural sweetness of the bananas.
- Baking soda: We need light and airy, and this leavener delivers.
- Ground cinnamon and kosher salt: To complete this flavor feast.
As for serving, I love dusting these with confectioner’s sugar and serving with caramel, but feel free to experiment! These would be fantastic dipped in Nutella or as a topper for vanilla ice cream.
How to Make Banana Fritters
- Add oil to a large stock pot. I’m all for a good air fryer or oven swap when a recipe calls for traditional frying, but this is one of those scenarios where a tub of boiling oil really is the way to go. The batter is too loose and not designed to sit in an air fryer basket or atop a baking sheet. Bottom line? Bring that oil to a boil and enjoy the fruits of your fried labor!
- Whisk together the wet ingredients. Combine the mashed bananas, eggs, sour cream, melted butter and vanilla extract.
- Combine the dry ingredients. In a separate bowl, whisk together the flour, sugar, baking soda, cinnamon and salt.
- Fry the fritters in batches. Once the oil reaches 325°F, use a small ice cream scoop (or two spoons) to add heaping 1-tablespoon scoops of dough to the hot oil. Add several scoops of dough to the pot while being careful not to overcrowd it.
- Flip them as needed, until they are golden brown, 3 to 4 minutes.
- Remove from the oil. Use a slotted spoon to transfer the fritters to the paper towel-lined plate.
- Return the oil to 325°F between each batch and repeat the frying process with the remaining dough.
- Dust with powdered sugar and serve warm.
Pro Tips for Recipe Success
- Use a deep-fry thermometer. Deep-frying is one scenario where a thermometer really is essential to success. If the oil is too hot, the fritters will burn on the outside and still be raw in the center. If it’s too cold, they’ll soak up excess oil and never get crispy.
- Use an ice cream scoop. This ensures all of your fritters will be the same size and cook at the same rate.
- Don’t overcrowd the pot. It may be tempting to rush the frying process and pile in the fritters, but it’s best to work in batches so that the oil maintains the correct temp.
Frequently Asked Questions
Don’t have a deep-fry thermometer (or meat thermometer) on hand? No need to sweat. One of the safest, easiest ways to test if your cooking oil is ready for frying is to dip in the bottom of a wooden spoon. If bubbles disperse around the spoon, it’s ready for frying. You can also use a wooden chopstick! Just make sure it’s a gentle bubble rather than a rolling boil; You might need to cool your oil down a bit before frying.
Yes! While deep-fried foods are generally best enjoyed hot, these can be made ahead of time and rewarmed in the oven or an air fryer so they maintain their crispy exterior.
No. The batter is too loose and not designed to sit in an air fryer basket.
Store the completely cooled fritters in an airtight container at room temperature.
Both are deep-fried dough, and both can be made sweet or savory, so it depends on the specific recipe as to what is named a “fritter” versus a “doughnut.”
More Recipes to Make with Overripe Bananas
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Add 4 inches of oil to a large heavy-bottomed stock pot set over medium heat. Attach the deep-fry thermometer to the side. Line a large plate with paper towels.
In a medium bowl, whisk together the mashed bananas, eggs, sour cream, melted butter and vanilla extract.
In a separate medium bowl, whisk together the flour, sugar, baking soda, cinnamon and salt.
Add the wet ingredients to the dry ingredients and stir just until combined. (The batter should be stiff.)
Once the oil reaches 325°F, use a small ice cream scoop (or two spoons) to add heaping 1-tablespoon scoops of dough to the hot oil. Add several scoops of dough to the pot while being careful not to overcrowd it.
Fry the fritters, flipping them as needed, until they are golden brown, 3 to 4 minutes.
Use a slotted spoon to transfer the fritters to the paper towel-lined plate.
Repeat the frying process with the remaining dough, returning the oil to 325°F between each batch.
Dust the banana fritters with confectioners’ sugar then serve.
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