Banana fritters (or as some Jamaicans say “flitters”) are one of my all-time favorite breakfast treats. Growing up, I looked forward to when my mom would make them on Saturday mornings – the hints of cinnamon, bursts of nutmeg, and notes of vanilla offer the perfect complement to the sweetness of the overripe bananas.
Like with a lot of recipes, everyone makes their banana fritters slightly different. Case in point – I’ve modified this recipe to use honey instead of the traditional brown sugar. Some recipes add water to the wet mixture, some recipes add milk – this recipe calls for neither, but if you needed to “thin” out the wet mixture, you could slowly add either liquid until you’ve achieved the desired consistency.
So, if you’re ever wondering what to do with those overripe bananas in your fruit basket, Jamaican banana fritters are the perfect solution. They’re quick, easy to make, and irresistibly delicious – if you’re not careful you’ll eat half of them before you’ve finished cooking all of them – ENJOY!
Prep Time: 5 mins
Cook Time: 15 mins
Servings: 2 – 3
Yield: 6 fritters
2 medium size overripe bananas
1 tablespoon honey (brown sugar can be substituted); use more honey/brown sugar if bananas are just ripe
1/2 teaspoon cinnamon
1/4 teaspoon salt
3 tablespoon vanilla
1/2 teaspoon nutmeg
1/2 cup all-purpose flour
1/2 cup cooking oil for frying
- Peel ripe bananas and place them in a medium-sized mixing bowl. (picture 1)
- Use a metal fork to mash bananas into pebble-sized pieces, then add honey, and vanilla and combine all the wet ingredients together. (pictures 2 – 4)
- Add the dry ingredients – flour, cinnamon, nutmeg, and salt and fold them in completely, stirring the mixture thoroughly until ingredients are combined and your batter is smooth but still slightly lumpy. (pictures 5 – 9)
- Heat a large frying pan then add oil.
- Heat oil on medium-high temperature for approximately 1 – 2 minutes before adding the batter.
- Once the oil is hot, carefully spoon small dollops of batter into the pan, leaving space between each fritter. (picture 10)
- Turn temperature down, maintain on medium heat and monitor fritters closely.
- When the edges of your fritters begin to brown, flip over. Cook each side for about 2 – 4 minutes or keep flipping your fritters until golden brown on both sides. (picture 11)
- Remove fritters from pan unto a large plate lined with thick paper towel.
- Allow banana fritters to cool slightly to have it warm – yummy!!
Tip: Be careful of how much honey/sugar you use. The riper your bananas, the sweeter your fritters will be. Adjust the quantity of honey/sugar you use based on the ripeness of your bananas.
If you made this recipe, do leave a comment below because I love hearing your feedback. Make sure to tag me on Instagram @fromirietoitaly so that I can see your recreations!
Also, if you enjoyed this post on banana fritters, check out my previous post about saltfish fritters and learn how to make a more savory version of Jamaican fritters.