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In a medium bowl, mash the ripe bananas thoroughly with a fork or potato masher until mostly smooth with a few small lumps remaining.

In a separate large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.

In another small bowl, whisk the large egg, milk, and vanilla extract together.

Pour the wet ingredients (egg mixture) into the mashed bananas and mix well. Then, add this banana mixture to the dry ingredients. Stir gently with a spoon or spatula until just combined. Do not overmix; a few lumps are fine.

Heat the vegetable oil in a large heavy-bottomed skillet or Dutch oven over medium-high heat until it reaches 350°F. If you don't have a thermometer, a small drop of batter should sizzle immediately when added.

Carefully drop spoonfuls (about 1 1/2 tablespoons each) of the fritter batter into the hot oil, being careful not to overcrowd the pan. Fry for 2 to 3 minutes per side, or until golden brown and cooked through.

Using a slotted spoon, transfer the cooked fritters to a plate lined with paper towels to drain excess oil.

Serve the banana fritters warm. Dust with powdered sugar and/or drizzle with maple syrup, if desired.


In a medium bowl, mash the ripe bananas thoroughly with a fork or potato masher until mostly smooth with a few small lumps remaining.

In a separate large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.

In another small bowl, whisk the large egg, milk, and vanilla extract together.

Pour the wet ingredients (egg mixture) into the mashed bananas and mix well. Then, add this banana mixture to the dry ingredients. Stir gently with a spoon or spatula until just combined. Do not overmix; a few lumps are fine.

Heat the vegetable oil in a large heavy-bottomed skillet or Dutch oven over medium-high heat until it reaches 350°F. If you don't have a thermometer, a small drop of batter should sizzle immediately when added.

Carefully drop spoonfuls (about 1 1/2 tablespoons each) of the fritter batter into the hot oil, being careful not to overcrowd the pan. Fry for 2 to 3 minutes per side, or until golden brown and cooked through.

Using a slotted spoon, transfer the cooked fritters to a plate lined with paper towels to drain excess oil.

Serve the banana fritters warm. Dust with powdered sugar and/or drizzle with maple syrup, if desired.
