I was craving apple fritters but wasn't able to get to the donut shop. So I looked around to find on hand ingredients to satisfy my craving. I didn't have apples, but I had some very nice ripe bananas. That's when I came up with these. You won't be disappointed!

Recipe Summary

prep:
5 mins
cook:
10 mins
total:
15 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, mash the bananas. Mix in milk, eggs and margarine until smooth. In a separate bowl, combine flour, sugar, baking powder, salt, cinnamon and nutmeg. Stir dry ingredients into banana mixture.

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  • Heat oil in a deep fryer or heavy bottomed pan to 375 degrees F (190 degrees C). Drop batter by spoonfuls into hot oil, and cook, turning once, until browned, 2 to 8 minutes. Drain on paper towels and dust with confectioners' sugar.

Cook's Note:

These look kind of ugly at first, but taste delicious! I'll never go back to a donut shop for fritters again. (I tried leftover pineapple and grated apple fritters too; they were also good.)

Editor's Note:

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

Nutrition Facts

386 calories; protein 4.9g 10% DV; carbohydrates 51.8g 17% DV; fat 18.6g 29% DV; cholesterol 62.4mg 21% DV; sodium 300.9mg 12% DV. Full Nutrition

Reviews (184)

Read More Reviews

Most helpful positive review

Rating: 4 stars
06/28/2006
I was looking for a recipe for banana fritters b/c my husband grew up on them. His family is Haitian and this is a traditional thing they make. I couldn't use his mother's recipe b/c her measurements were not exact. It was a little bit of this and a little bit of that. I thought this was a good recipe but I would add more sugar to the batter. My husband and I both agree that it needed more bananas. I think that if you like it for a desert more sugar would be appropriate. It also depends how much you like bananas. We like the taste of bananas to be very strong and noticable. Also I tried a previous suggestion and piped it out of a bag. The oil was way too hot and they came out like burned funnel cakes. After the first attempt I used less heat and transfered the batter to a bowl and used a 1/3 measuring cup as my spoon. The looked just like his moms. With more sugar and more banana I would make this a five star recipe! (I also only use overripe bananas so avoid having to throw them out. They also seem to be more sweet.) Read More
(102)

Most helpful critical review

Rating: 2 stars
10/09/2003
This recipe was ok but I thought it was a little bland even though I doubled the cinnamon. I might try it again by adding another half of a banana more cinnamon and perhaps nutmeg. Good texture though and easy to make Read More
(13)
223 Ratings
  • 5 star values: 118
  • 4 star values: 70
  • 3 star values: 20
  • 2 star values: 9
  • 1 star values: 6
Rating: 4 stars
06/28/2006
I was looking for a recipe for banana fritters b/c my husband grew up on them. His family is Haitian and this is a traditional thing they make. I couldn't use his mother's recipe b/c her measurements were not exact. It was a little bit of this and a little bit of that. I thought this was a good recipe but I would add more sugar to the batter. My husband and I both agree that it needed more bananas. I think that if you like it for a desert more sugar would be appropriate. It also depends how much you like bananas. We like the taste of bananas to be very strong and noticable. Also I tried a previous suggestion and piped it out of a bag. The oil was way too hot and they came out like burned funnel cakes. After the first attempt I used less heat and transfered the batter to a bowl and used a 1/3 measuring cup as my spoon. The looked just like his moms. With more sugar and more banana I would make this a five star recipe! (I also only use overripe bananas so avoid having to throw them out. They also seem to be more sweet.) Read More
(102)
Rating: 5 stars
04/08/2005
Great snack easy to make. I used far less than 2 qts. of oil. They came out like banana fritter donut holes. My husband couldn't stop eating them. If you don't have ripe bananas on hand pop the top on an underripe banana and nuke it for 15-20 seconds or so they mash right up. Read More
(83)
Rating: 5 stars
10/09/2003
When I told my husband I was making banana fritters for dessert, he looked at me like I had two heads and said, "O.K. Whatever." After tasting a few he exclaimed, "These are fantastic!" They are a perfect little dessert when you don't want to spend a lot of time preparing and/or shopping because all of the ingredients are on hand. Read More
(53)
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Rating: 5 stars
02/15/2003
These were great! I tried them first with bananas then i substituted applesauce for the bananas and my family could not get enough of these! Will definately use this recipe alot! Thanks!!! Read More
(21)
Rating: 5 stars
07/01/2005
Very tasty...not too banana-y. One thing - the oil at 375F was too hot start at 325F and work from there. Read More
(19)
Rating: 4 stars
10/16/2005
These are delicious! When I make these again I'll probably try adding a bit more cinnamon and banana. I did as a previous reviewer suggested and placed the mixture into a ziploc bag and piped it in spirals into the hot oil. The result was a nice circular spiral that looked awfully close to a donut minus the hole in the middle! Read More
(16)
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Rating: 4 stars
12/02/2009
It was fine and the texture was just right but I used nowhere near 1 quart of oil and the banana flavor was barely detectable as Chevonne said. Based on that and other people's comments of blandness I upped the cinnamon to 1 tsp. and added an extra banana. Wonderful. Beyond that just some tips: a) A piping bag isn't really necessary. The trick is to drop the right amount of batter in the oil all at once otherwise you get these strings and odd shapes. I used on overfilled gravy ladle and let a dollop drop in. b) Eggs and milk should be room temp or you risk having a browned outside but uncooked middle. c) Use a lower temp. All stoves are different so do a test batch at 325 first then adjust. I ended up using 275 to avoid browning too fast and cooking everything in the middle. d) Don't overcrowd the pan. Each fritter lowers the oil temp and it's much easier to manage five or six than 10. e) Don't add sugar to the batter otherwise they'll brown faster. I also used tongs to flip and remove them from the pan before sprinkling with powdered sugar. Great recipe! Read More
(16)
Rating: 5 stars
04/04/2003
i made these with overripe bananas and canned crushed pineapple...they were awesome!...my kids couldn't get enough! Read More
(15)
Rating: 5 stars
01/25/2011
I gave five stars because of the changes I made to the recipe. Instead of 2 bananas I used 3 bananas, i used 3 tablespoons of milk, 3 1/2 tablespoons of sugar, 2 teaspoons of vanilla and 1 1/2 teaspoon of cinnamon. As someone else mentioned I too used lower heat. With these changes it was absolutely delicious. Read More
(14)
Rating: 2 stars
10/09/2003
This recipe was ok but I thought it was a little bland even though I doubled the cinnamon. I might try it again by adding another half of a banana more cinnamon and perhaps nutmeg. Good texture though and easy to make Read More
(13)