Banana Fritters Recipe

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Banana fritters with maple syrup – recipe from 1975

banana I admit that I’m fascinated by older recipes. 1975 doesn’t seem terribly long ago (to me anyway) but this recipe for banana fritters surprised me.

This is mainly because, when I think about this dish, I imagine bananas dipped in batter and deep fried. These are different.

Although the original author doesn’t specify, I like to serve these garnished with more sliced banana and chopped nuts.

She suggests serving them with honey or maple syrup and I have tried both – both are good but I have a slight preference for maple syrup – it’s such a treat.

I was puzzled for a moment by the teaspoon of vanilla – when I read ‘vanilla’ I think of the pods – but then I realised that the author was referring to vanilla essence. Here’s a great tip. Try using essence of rum(or real rum!) instead. Lovely.

Although these could be served as a dessert, they are wonderful for an indulgent, weekend breakfast dish. You can make the mixture in advance and then cook the fritters as you need them.

Here’s the recipe:

Banana Fritters

Rating 

Ingredients
  • 6 ripe bananas
  • 2 eggs
  • 2 cups flour
  • ½ cup milk
  • 1 cup sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ teaspoon nutmeg
  • 1 teaspoon vanilla
Instructions
  1. Mash the bananas.
  2. Add the beaten eggs and the milk.
  3. Sift together the flour, baking powder, salt, sugar and nutmeg.
  4. Add to the mixture then stir in the vanilla.
  5. Drop by the spoonful into a hot skillet (or a waffle iron) and fry until brown on both side, turning once.
  6. Serve warm with maple syrup or honey.
  7. Garnish with a few sliced bananas and chopped nuts.

 

 

 

 


 

 

 ABOUT THE AUTHOR

Jackie Jackson, also known online as BritFlorida, is a highly experienced designer and writer. British born and now living in the USA, she specialises in lifestyle issues, design and quirky stories. You can see a wide range of articles here, or visit her website Tastes Magazine. See The Writer’s Door for more information.

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Author: Jackie Jackson

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