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Sweet and fluffy banana fritters bring out the best of overripe bananas in one easy bite-sized treat. With a hint of cinnamon both in the batter and the glaze, these fritters are just as perfect for family brunch as they are for sharing at a party. My kitchen always smells amazing when I fry these up and you would be surprised how quickly a whole batch disappears.
When I first tested this recipe for a neighbor’s brunch, the platter vanished within minutes and everyone asked for the recipe so now it is my go-to for gatherings.
Ingredients
- Eggs: at room temperature for a fluffier result and better batter mixing
- Milk: at room temperature for an even bake and smooth texture
- Unsalted butter: melted for extra richness without overpowering saltiness
- Vanilla extract: to give that classic bakery twist
- All-purpose flour: for the base structure and proper lift
- Brown sugar: for caramel sweetness and extra depth
- Baking powder: for those signature pillowy interiors
- Ground cinnamon: for warmth and a cozy aroma
- Salt: to enhance rather than mask the banana flavor
- Ripe bananas: chopped for maximum sweetness and moisture
- Vegetable oil: for crisp frying with a neutral taste
- Powdered sugar: in the glaze for a silky smooth finish
- Extra milk: in the glaze to get just the right consistency
- Vanilla and cinnamon (extra): in the glaze to echo the batter flavors
Pick bananas that are deeply speckled and soft for the most flavor impact and creamy texture in your fritters.
Step-by-Step Instructions
- Make the Wet Mix:
- Whisk eggs milk melted butter and vanilla in a bowl until everything is completely combined and the mixture is pale and smooth for an even and creamy base
- Mix the Dry Ingredients:
- In a separate large bowl stir together flour brown sugar baking powder cinnamon and salt ensuring every bit of baking powder and spice is dispersed properly for uniform rising throughout the fritters
- Combine and Fold:
- Pour the wet mix into the dry bowl and stir just until everything is combined. Avoid overmixing to keep the fritters light and fluffy
- Add Bananas:
- Fold chopped bananas into the batter gently so they distribute evenly without breaking down into mush this gives sweet banana flavor pockets in every bite
- Heat the Oil:
- Pour enough vegetable oil to reach about two inches up a large heavy pot. Heat over medium-high until the oil hits three hundred fifty degrees Fahrenheit which is the sweet spot for golden crisp fritters without being greasy
- Fry the Fritters:
- Use a small scoop or spoon to drop a few rounds of batter into the hot oil. Let them fry for four to five minutes flipping occasionally with a slotted spoon so they color evenly on all sides and cook through to the center
- Drain the Fritters:
- Using a slotted spoon transfer cooked fritters to a tray lined with paper towels so any excess oil can drain keeping the exterior crunchy. Repeat until you finish the batter
- Prepare the Glaze:
- While fritters cool whisk together powdered sugar milk vanilla and cinnamon in a bowl until silky and thick but still pourable. If it is too stiff add a drop more milk
- Glaze the Fritters:
- Dip each fritter into the cinnamon glaze so it is fully coated. Let extra icing drip off on a wire rack so you get a glossy look without sogginess
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Watching the glaze set and harden on the fritters always brings back memories of my grandma dusting her baked treats with spiced sugar. The glaze is my favorite part and I sometimes double it just for a thicker shell.
Storage Tips
Keep fritters in an airtight container at room temperature for up to two days. For longer storage refrigerate and reheat in a low oven until warmed through and crisp again. Glazed fritters can be stacked with parchment between layers to avoid sticking.
Ingredient Substitutions
You can swap brown sugar for coconut sugar or granulated if needed. For a dairy-free batch use your preferred plant milk and coconut oil in place of butter. Ground nutmeg makes a fun addition to the cinnamon.
Serving Suggestions
Serve these warm with extra glaze for dipping or pile them high with fresh berries and whipped cream for a brunch centerpiece. Kids love them with a dusting of cocoa powder or a drizzle of chocolate sauce.
Cultural and Historical Context
Banana fritters are a nod to both Southern and Caribbean home kitchens where cooks have long transformed ripe fruit into irresistible fried snacks. In American brunch culture they are a playful treat that never fails to impress.
Recipe FAQs
- → How ripe should the bananas be?
Bananas with brown spots or fully ripe yield the best flavor and natural sweetness in the fritters.
- → What oil is best for frying?
Use a neutral oil with a high smoke point, such as vegetable or canola oil, to achieve crisp results.
- → Can these fritters be made in advance?
Fritters are best enjoyed fresh, but you can prepare the batter or glaze ahead and fry just before serving.
- → How do I achieve a light, fluffy texture?
Mix batter gently to avoid over-mixing and use baking powder for lift, ensuring the fritters remain fluffy.
- → Is the glaze optional?
The cinnamon glaze adds extra flavor, but you may dust fritters with powdered sugar as a lighter finishing touch.