Banana fritters with maple syrup – recipe from 1975
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:
- 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
- Mash the bananas.
- Add the beaten eggs and the milk.
- Sift together the flour, baking powder, salt, sugar and nutmeg.
- Add to the mixture then stir in the vanilla.
- Drop by the spoonful into a hot skillet (or a waffle iron) and fry until brown on both side, turning once.
- Serve warm with maple syrup or honey.
- Garnish with a few sliced bananas and chopped nuts.
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