Ingredients
2 Very ripe Bananas
1 Egg
3 tablespoons Milk
3-4 tablespoons Sugar
3 tablespoons AP Flour
Pinch of Salt
Butter or Canola Oil as needed
Powdered sugar
Instructions
1
Peel and mash bananas in a bowl till somewhat lumpy. Use a fork for best texture.
2
Add egg,milk, sugar, flour and salt to bananas. Whisk with the fork till you have a thick batter.
3
Heat butter or oil in a nonstick saucepan till it shimmers.
4
Drop two tablespoon of batter for each fritter. Fry 3-4 pancakes at a time. Allow fritters to brown on one side, 2-3minutes, then flip and cook on the other side for a minute more.
5
Keep pamcakes warm in a 300F oven while you finish making the rest of the pancakes.
6
Enjoy them warm or if you must, dust with powdered sugar.
Key Points About Ingredients:
- Very ripe bananas are essential — the browner the peel, the sweeter and more flavorful your fritters will be, as natural starches have fully converted to sugar.
- All-purpose flour gives the batter just enough structure to hold together while keeping the fritters tender and light rather than dense or doughy.
- Using butter adds rich flavor and beautiful browning, while canola oil offers a neutral taste and higher smoke point — both work wonderfully here.
- A pinch of salt is a secret weapon in sweet recipes, enhancing the banana flavor and balancing the sugar for a more complex, rounded taste.
- Keeping finished fritters warm in a 300°F oven ensures every batch stays perfectly warm and soft without overcooking while you finish the rest.
Key Nutritional Insights:
- Bananas are a natural source of potassium and vitamin B6, supporting heart health and energy metabolism in every fritter.
- Each fritter provides a quick source of carbohydrate energy, making these a great pre-activity snack for kids and adults alike.
- Using a nonstick pan with minimal butter or oil keeps the added fat per serving relatively modest for a fried treat.
- The egg in the batter contributes protein and choline, helping these fritters be slightly more satisfying than a plain fruit snack.
- Opting for canola oil instead of butter reduces saturated fat content while adding beneficial monounsaturated and polyunsaturated fats.
Nutrition Facts
- Serving Size1
- Amount per serving
- Calories85
- Standard DV% Daily Value*
- Total Fat3 g72 g4.17%
- Saturated Fat1.2 g20 g6%
- Trans Fat0 g
- Polyunsaturated Fat0.5 g
- Monounsaturated Fat1.1 g
- Cholesterol22 mg300 mg7.33%
- Sodium38 mg2300 mg1.65%
- Total Carbohydrate14 g275 g5.09%
- Dietary Fiber0.7 g28 g2.5%
- Total Sugars7 g
- Added Sugars3 g50 g6%
- Sugar Alcohal0 g
- Protein1.8 g50 g3.6%
- Vitamin D (Cholecalciferol)5 mcg20 mcg25%
- Calcium18 mg1300 mg1.38%
- Iron0.4 mg18 mg2.22%
- Potassium130 mg4700 mg2.77%
- Vitamin A55 mcg900 mcg6.11%
- Vitamin C (Ascorbic Acid)2.5 mg90 mg2.78%
- Vitamin E (Tocopherol)0.4 mg15 mg2.67%
- Vitamin K0.5 mcg120 mcg0.42%
- Vitamin B1 (Thiamin)0.04 mg1.2 mg3.33%
- Vitamin B2 (Riboflavin)0.05 mg1.3 mg3.85%
- Vitamin B3 (Niacin)0.4 mg16 mg2.5%
- Vitamin B6 (Pyridoxine)0.12 mg1.7 mg7.06%
- Folate9 mcg400 mcg2.25%
- Vitamin B12 (Cobalamine)0.07 mcg2.4 mcg2.92%
- Biotin1.8 mcg30 mcg6%
- Vitamin B5 (Pantothenic acid)0.2 mg5 mg4%
- Choline22 mg550 mg4%
- Phosphorus30 mg1250 mg2.4%
- Iodine3 mcg150 mcg2%
- Magnesium10 mg420 mg2.38%
- Zinc0.2 mg11 mg1.82%
- Selenium3 mcg55 mcg5.45%
- Copper0.04 mg0.9 mg4.44%
- Manganese0.15 mg2.3 mg6.52%
- Chromium1 mcg35 mcg2.86%
- Molybdenum2 mcg45 mcg4.44%
- Chloride30 mg2300 mg1.3%
