Recipe

Banana Fritters

Ripe banana fritters in a simple batter, fried crisp outside and warm inside, then sugared while hot. Includes oil temperature guidance and a cinnamon variation.

By Pip

•

4.8

A plate of golden banana fritters stacked on a rustic dish, lightly dusted with powdered sugar on a warm wooden kitchen table, natural window light

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Pull up a chair. Our little hedgehog host is about to prove a very important kitchen truth: when bananas get spotty, they are not “going bad.” They are “auditioning” for fritter stardom.

These banana fritters are quick comfort food at its finest: a simple batter, a hot pan of oil, and little fluffy bites that come out crisp on the outside and warm and banana-sweet in the middle. I will walk you through the two big make or break details: oil temperature and when to drain and sugar, so you get golden fritters instead of greasy ones.

A mixing bowl of thick banana fritter batter with mashed banana visible, a whisk resting inside, on a light stone kitchen counter

Why It Works

Crisp outside, tender inside: A thick batter and the right oil temperature give you a golden crust without overcooking the centers.
Less greasy frying: Keeping the oil around 350°F to 360°F helps the batter set quickly so the fritters do not soak up oil.
Perfect sugaring: Drain until they stop looking oily, then sugar while still hot so the coating clings.
Easy flavor switch: A cinnamon sugar variation turns them into cozy, churro-adjacent bites.

Pairs Well With

Storage Tips

Banana fritters are happiest fresh, but leftovers can still be rescued into very good snacking.

Storing

Room temperature: Store completely cooled fritters in a container lined with paper towels for up to 1 day. If your kitchen runs warm, it is safer to refrigerate.
Refrigerator: Store in an airtight container up to 3 days. Expect them to soften.
Freezer: Freeze in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months.

Reheating for crispness

Oven: 375°F for 8 to 12 minutes on a wire rack set over a baking sheet.
Air fryer: 350°F for 3 to 6 minutes, shaking once.
Avoid the microwave if you want crisp edges. It makes them soft fast.

Sugared already? Reheat first, then add a fresh toss of sugar or cinnamon sugar. The new coating sticks better and tastes brighter.

Common Questions

How ripe should the bananas be?

Use bananas that are very ripe, with lots of brown spots. They mash easily and bring the sweetest banana flavor. If your bananas are still mostly yellow and firm, the fritters will taste flatter.

What oil temperature is best for frying banana fritters?

Aim for 350°F to 360°F. Much cooler than that, fritters can start to absorb oil and turn heavy. Much hotter, the outside can brown faster than the center cooks through. A thermometer is the easiest way to stay in the sweet spot.

I do not have a thermometer. How can I tell the oil is ready?

Drop a small dab of batter into the oil. If it sizzles immediately and rises to the top within a couple seconds, you are close. If it sinks and barely bubbles, the oil is too cool. If it browns too fast, lower the heat and wait a minute.

When do I drain and sugar the fritters?

Drain them as soon as they come out of the oil on a paper-towel-lined rack or plate for about 30 to 60 seconds, or just until they stop looking oily on the surface but are still very hot. Then toss in sugar while still hot so it clings.

Why are my fritters greasy?

The usual culprit is oil that is not hot enough or overcrowding the pan, which drops the temperature. Fry in small batches and let the oil come back to 350°F to 360°F between rounds.

Can I make the batter ahead?

It is best used right away. Bananas weep liquid as they sit, which can thin the batter and make fritters spread. If you must wait, cover and refrigerate up to 1 hour, then stir and add 1 to 2 tablespoons flour if it looks looser.

Can I use non-dairy milk?

Yes. Any milk works here, dairy or non-dairy. Add it a tablespoon at a time and stop when the batter is thick and scoopable.

Can I add cinnamon?

Yes, and it is glorious. You can add cinnamon to the batter, but for the biggest cozy payoff, toss the hot fritters in cinnamon sugar after frying.

Pip

Pip is the little hedgehog host of Mom’s Best Recipes, with a big soft spot for comfort food and a kitchen full of curiosity. Pull up a chair for cozy recipes, handy tips, and a dash of kitchen mischief.

Kitchen Essentials

Medium mixing bowl
Whisk or fork
Measuring cups and spoons
Heavy pot or deep skillet (cast iron works well)
Instant-read or clip-on thermometer (very helpful for 350°F to 360°F)
#60 cookie scoop (about 1 tablespoon) or two spoons for portioning
Slotted spoon or spider strainer
Wire rack or paper towels for draining

There is a certain moment in the kitchen when the bananas on the counter look a little too freckled to feel respectable. That is exactly when our little hedgehog kitchen companion gets excited. Banana bread is lovely, but fritters are the mischievous cousin that shows up in a crispy coat and insists dessert can happen on a Tuesday.

Banana Fritters

(4.8 Reviews)

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings About 16 fritters (1 tablespoon each)

Ingredients

2 large very ripe bananas (about 1 cup mashed)
1 large egg
3/4 cup all-purpose flour
2 tablespoons granulated sugar
1 1/2 teaspoons baking powder
1/4 teaspoon fine salt
1/2 teaspoon vanilla extract (optional)
2 to 4 tablespoons milk (dairy or non-dairy), as needed for a thick, scoopable batter
Neutral oil for frying (vegetable, canola, or peanut), about 2 to 3 cups depending on pan
For coating: 1/3 cup granulated sugar
Cinnamon variation: add 1 to 2 teaspoons ground cinnamon to the coating sugar, or use 1 teaspoon cinnamon plus a pinch of salt

Two very ripe bananas with brown spots next to a bowl of flour, sugar, and baking powder on a bright kitchen counter

Instructions

Set up your draining station (and do a quick safety check).
Line a plate with paper towels, or set a wire rack over a baking sheet. Have your coating sugar ready in a shallow bowl.
Safety first, because the hedgehog host does not do chaos: use a heavy pot, do not fill it more than halfway with oil, and never leave hot oil unattended.
This is the timing secret: you will drain briefly, then sugar while hot.
Heat the oil to 350°F to 360°F.
Pour oil into a heavy pot or deep skillet so you have about 1 1/2 to 2 inches depth. Heat over medium to medium-high until it reaches 350°F to 360°F.
Keep an eye on the temperature between batches. Overcrowding cools the oil fast, so fry in small rounds.
Mix the batter.
In a medium bowl, mash the bananas until mostly smooth with some small lumps. Whisk in the egg and vanilla (if using). In a separate small bowl, whisk flour, sugar, baking powder, and salt. Stir dry ingredients into banana mixture. Add milk 1 tablespoon at a time until the batter is thick and scoopable, not pourable.
Fry in batches.
Use a #60 cookie scoop (about 1 tablespoon) or two spoons to portion the batter. Scoop about 1 tablespoon per fritter and carefully drop into the hot oil. Fry 4 to 6 at a time so they have room to bob around.
Cook 2 to 3 minutes per side, flipping once, until deep golden. Doneness cues beat the clock: they should be floating, richly golden, and the centers should feel set, not gummy, when you break one open.
Drain, then sugar at the right moment.
Lift fritters out with a slotted spoon and place on your paper towels or rack. Let them drain for 30 to 60 seconds, or until they stop looking glossy with oil but are still very hot. While still hot, toss in granulated sugar or cinnamon sugar.
If you sugar while the surface is still very oily, the coating can turn syrupy. If you wait too long, the sugar will not stick. Watch the shine, then pounce.
Repeat and serve warm.
Let the oil return to 350°F to 360°F before frying the next batch. Serve warm, with extra cinnamon sugar on the side if you are feeling delightfully dramatic.

Banana fritters frying in hot oil in a deep skillet with bubbles around each fritter, a slotted spoon hovering above

Freshly fried banana fritters draining on paper towels on a wire rack set over a baking sheet on a kitchen counter

A bowl of cinnamon sugar next to warm banana fritters being tossed gently to coat on a wooden cutting board

Nutrition information is estimated.

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Banana Fritters

Why It Works

Pairs Well With

Recommended

How to Freeze Bananas

How to Ripen Bananas Quickly

Starbucks Banana Bread (Copycat)

Banana Bread Muffins (One Bowl, Crisp Tops)

Storage Tips

Storing

Reheating for crispness

Common Questions

How ripe should the bananas be?

What oil temperature is best for frying banana fritters?

I do not have a thermometer. How can I tell the oil is ready?

When do I drain and sugar the fritters?

Why are my fritters greasy?

Can I make the batter ahead?

Can I use non-dairy milk?

Can I add cinnamon?

Banana Fritters

Ingredients

Instructions