Banana Fritters
Banana Fritters is a easy West Africa recipe that serves 8. 150 calories per serving. Recipe by LA CUISINE D’AMA on YouTube.
Prep: 1 hr 48 min | Cook: 15 min | Total: 2 hrs 13 min
Cost: $2.45 total, $0.31 per serving
Ingredients
- 250 g All-purpose flour (Sift before use)
- 270 ml Warm water (Temperature about 35-40°C)
- 7 g Active dry yeast (About 2 teaspoons)
- 200 g Granulated sugar (Half cup)
- 1 g Ground nutmeg (½ teaspoon)
- 2 pcs Ripe bananas (Peeled and mashed)
- 500 ml Frying oil (peanut or vegetable) (For frying, heat to 180°C)
Instructions
Mix dry ingredients
Pour the flour into a large bowl, add the dry yeast, sugar and nutmeg. Mix thoroughly.
Time: PT5M
Incorporate warm water
Add the warm water gradually while mixing until you obtain a smooth, slightly sticky dough.
Time: PT5M
Let the dough rise
Cover the bowl with a clean cloth and let rest in a warm place for 1 to 1.5 hours until the dough doubles in size.
Time: PT1H30M
Mash the bananas
Peel the two bananas and mash them with a fork (or quickly blend).
Time: PT5M
Fold bananas into the dough
Add the mashed bananas to the risen dough and mix gently until homogeneous.
Time: PT3M
Heat the oil
Pour the frying oil into the pot and heat to 180 °C.
Time: PT5M
Temperature: 180°C
Fry the fritters
Drop spoonfuls of dough into the hot oil, do not overcrowd the pot. Fry 2‑3 minutes on each side until golden.
Time: PT10M
Temperature: 180°C
Drain and serve
Remove the fritters with a slotted spoon, place them on paper towels, sprinkle extra sugar if desired and serve hot.
Time: PT2M
Nutrition Facts
- Calories
- 150
- Protein
- 2 g
- Carbohydrates
- 20 g
- Fat
- 7 g
- Fiber
- 1 g
Dietary info: vegetarian, vegan-friendly, low-carb, low-calorie, very-low-calorie, low-fat
Allergens: gluten
Ingredient Substitutions
- Instead of All-purpose flour: whole wheat flour
- Instead of Warm water: room temperature water
- Instead of Active dry yeast: fresh yeast
- Instead of Granulated sugar: cane sugar
- Instead of Ground nutmeg: cinnamon
- Instead of Ripe bananas: banana puree
- Instead of Frying oil (peanut or vegetable): sunflower oil, canola oil
Equipment Needed
- Large bowl
- Whisk or wooden spoon
- Pot or deep fryer
- Kitchen thermometer (optional)
- Paper towels
- Frying spatula (or slotted spoon)
- Blender (optional) (optional)
Critical Steps — Do Not Skip
- Incorporate warm water (avoid adding too much)
- Add bananas at the end (prevents browning)
- Heat the oil to the correct temperature (180 °C)
- Fry until golden without overcrowding the pot
Chef Tips from the Video
- Lightly dust with powdered sugar just before serving for an elegant finish.
- Add a pinch of cinnamon with the nutmeg for an extra spicy note.
- Use a thermostat-controlled fryer for precise temperature control.
Troubleshooting
The dough is too liquid and doesn't form fritters.
Add 20‑30 g extra flour and mix until you get a thick but pourable consistency.
The fritters are pale and greasy.
Make sure the oil is at 180 °C before dropping the dough; if the oil is too cold, increase the heat slightly.
The fritters are hard inside.
Do not over-fry; remove them as soon as they are golden and let rest 1‑2 minutes before draining.
Storage
Refrigerator: Store in an airtight container 2‑3 days. Warm slightly before serving.
Freezer: Can be frozen up to 1 month. Thaw in the refrigerator then reheat in the oven.
Room temperature: Consume within 4 hours if left at room temperature.
Make-Ahead Tips
- Prepare the dough the day before and keep it in the refrigerator; let it come to room temperature before shaping the fritters.
- Fritters can be fried ahead of time and reheated in the oven at 160 °C for 5 minutes.
Last updated: August 24, 2026
