banana

Banana Fritters

Banana Fritters, rolled in powdered sugar

I had a class with kids yesterday and we had made doughnuts. We also made fritters. We made several different fritters, including these banana fritters. These are a fun and easy dessert to make if you find yourself with some ripe bananas. Simple to make and a nice change from banana bread.

We started with a couple of bananas, which they peeled and chopped up. The recipe is basically the same one we used for the strawberry and apple fritters. You can experiment with other fruit, too. I think I may make these with peaches next.

The fritters puffed up beautifully when fried. They were just a little crisp on the outside, tender and light in the middle. There is almost no sugar in the batter. The sweetness comes from the bananas and the powdered sugar or cinnamon sugar they are rolled in. I think they would be great with a powdered sugar glaze, too.

So here is the recipe. A fun way to use ripe bananas.

Banana Fritters

2 large ripe bananas- you want 1 cup diced banana

2 eggs, beaten

1 c. milk or half and half

2 T. melted butter or oil

2 c. flour

2 T. baking powder

2 T. sugar

1 T. cinnamon

1/2 t. salt

Oil for frying

powdered sugar or cinnamon sugar

Peel bananas. Cut up into small pieces. You should end up with about a cup of mashed bananas. Combine in a small bowl with the eggs, milk and oil. Combine flour with the baking powder, cinnamon and salt. Stir into the banana mixture. Heat oil in a pot to 350 degrees. Oil should be at least a couple of inches deep. By rounded tablespoonfuls, drop batter into the hot oil to fry. Only do a few at a time, so you don’t overcrowd them, or bring the temperature of the oil down too much. Fry until golden brown. It will take several minutes. Remove with slotted spoon and drain on paper towels. Repeat with all the batter. You will end up with 2-3 dozen fritters.

Once the fritters are cooled down, you can roll them in powdered sugar, cinnamon sugar or even make a powdered sugar glaze.

Banana fritters cooling down

Banana Fritters

Banana Fritters

I had some ripe bananas and wanted to do something different with them. That is where the idea for these fritters came from. I was going to be making some doughnuts later that day, so I would already have hot oil ready for frying. Seemed like a great idea. I was quite pleased with how they turned out. Only a few ingredients, too. Simple to make and a nice change from banana bread.

I started with a couple of bananas, which I peeled and mashed with a fork. I purposely left some small chunks of banana. Then I added eggs and sour cream. I knew the sour cream would add richness and help keep the fritters tender. I also used cinnamon, both in the batter and in the powder sugar I rolled the finished fritters in. I like the combination of banana and cinnamon.

 

The fritters puffed up beautifully when fried. They were just a little crisp on the outside, tender and light in the middle. There is no sugar in the batter. The only sweetness comes from the bananas and the cinnamon powdered sugar I  rolled them in. I think they would be great with a powdered sugar glaze, too.

So here is the recipe. A fun way to use ripe bananas, for sure.

 

Banana Fritters

 

2 large ripe bananas

2 eggs, beaten

½ c. sour cream

1 t. cinnamon

2 c. flour

2 t. baking powder

1 t. baking soda

Oil for frying

1 c. powdered sugar

1 t. cinnamon

 

Peel bananas. Mash bananas with a fork, leaving some smaller chunks. You should end up with about a cup of mashed bananas. Combine in a small bowl with the eggs, sour cream and cinnamon. Combine flour with the baking powder and baking soda and stir into the banana mixture. Heat oil in a pot to 350 degrees. Oil should be at least a couple of inches deep. By rounded tablespoonful drop batter into the hot oil to fry. Only do a few at a time, so you don’t overcrowd them, or bring the temperature of the oil down too much. Fry until golden brown. It will take several minutes. Remove with slotted spoon and drain on paper towels. Repeat with all the batter. You will end up with 2-3 dozen fritters.

Once the fritters are cooled down you can roll them in powdered sugar, cinnamon sugar or even make a powdered sugar glaze. I combined cinnamon with a little powdered sugar and rolled the fritters in that. The cinnamon worked nicely with the bananas.

 

 

Banana Bread

Banana Bread

Banana Bread

Checking the freezer I found some frozen bananas so I opted to make banana bread. It’s really my favorite way to eat them, other than fresh. The recipe is simple and this bread freezes well so why not make a few and freeze some for later?  Also a great thing to do with bananas that are overripe.

Banana Bread

1 ¾ c. flour

1½ t. baking powder

¾ t. salt

½ t. baking soda

2/3 c. sugar

1/3 c. butter, softened

2 eggs

2 T. milk

1 c. mashed ripe banana

¼ c. chopped nuts, optional

Combine dry ingredients and set aside. Combine sugar with butter and beat until fluffy. Beat in eggs. Beat in eggs until mixture is smooth. Beat in flour mixture alternately with bananas. Fold in nuts, if desired. Pour batter into greased 9×5 -inch loaf pan. Bake in a preheated 350-degree oven for 60-65 minutes. Use toothpick to test for doneness. Cool in pan 10 minutes before placing on rack to cool. Store in plastic wrap to preserve moisture. Makes 1 loaf.