Skillet Banana Fritters Recipe

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I stumbled on Skillet Banana Fritters that use a single unexpected pantry ingredient to create crisp lacy edges and a caramelized center.

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A photo of Skillet Banana Fritters Recipe

I never thought Over Ripe Bananas would be the plot twist in my kitchen, but they are. There is something strangely addictive about the way a soft banana and a little vanilla extract hint at caramel without trying too hard, and it makes me want to taste everything, right now.

Skillet Banana Fritters sounds like a fancy cafe dessert but it’s got this everyday, slightly reckless vibe that makes you wonder what else you could do with those forgotten fruits. I mean, look at them and tell me they don’t deserve to be more than just a smoothie, I dare you.

Ingredients

Ingredients photo for Skillet Banana Fritters Recipe

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  • Bananas: Ripe bananas add sweetness, moisture and about 3 grams of fiber per banana
  • Flour: Gives structure and carbs, mostly starch; not much protein or fiber though
  • Egg: Adds protein and helps bind, gives richness and a bit of fat
  • Milk: Thins the batter, adds calcium and a bit more protein, keeps it smooth
  • Sugar: Sweetens, helps browning and texture, but mostly empty carbs so use sparingly
  • Cinnamon: Warm aromatic spice, low cal, makes fritters taste richer without extra sugar
  • Oil or butter: Fat for frying, creates crisp edges, adds flavor and extra calories

Ingredient Quantities

  • 3 ripe bananas mashed (about 1 1/2 cups)

  • 1 cup (125 g) all purpose flour

  • 2 tablespoons granulated sugar

  • 1 teaspoon baking powder

  • 1/4 teaspoon salt

  • 1/2 teaspoon ground cinnamon (optional)

  • 1 large egg lightly beaten

  • 1/4 to 1/3 cup (60-80 ml) milk

  • 1 teaspoon vanilla extract

  • 2 to 3 tablespoons neutral oil or melted butter for skillet

  • Powdered sugar or maple syrup for serving (optional)

  • 1 teaspoon lemon juice (optional)

How to Make this

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1. Mash 3 ripe bananas in a bowl until mostly smooth, stir in 1 teaspoon lemon juice if using to keep them bright; measure about 1 1/2 cups mashed.

2. In a second bowl whisk together 1 cup all purpose flour, 2 tablespoons granulated sugar, 1 teaspoon baking powder, 1/4 teaspoon salt and 1/2 teaspoon ground cinnamon if you like cinnamon.

3. Beat 1 large egg with 1/4 cup milk and 1 teaspoon vanilla extract, then stir that into the mashed bananas; add up to 1/3 cup milk only if the mix seems too thick.

4. Fold the wet banana mixture into the dry ingredients gently, stop as soon as it comes together, a few lumps are fine, dont overmix or fritters get tough.

5. Heat a skillet over medium heat and add 2 to 3 tablespoons neutral oil or melted butter, swirl to coat; the oil should shimmer but not smoke, a drop of batter should sizzle gently.

6. Drop heaping tablespoons or small scoops of batter into the hot skillet, flatten a bit with the back of the spoon so they cook evenly, cook about 2 to 3 minutes per side until golden and set, flip carefully and do another 1 to 2 minutes.

7. Transfer cooked fritters to a paper towel lined plate to drain and keep warm in a low oven if making batches, repeat with remaining batter.

8. Serve warm dusted with powdered sugar or drizzled with maple syrup, they also reheat well in a toaster oven for a minute or two.

Equipment Needed

1. Two mixing bowls, one large one medium, for mashing the bananas and for the dry mix
2. Fork or potato masher, to mash the ripe bananas mostly smooth
3. Whisk or fork, to beat the egg and stir wet ingredients together
4. Measuring cups and spoons, for flour, sugar, milk, baking powder, etc
5. Rubber spatula or wooden spoon, to fold batter gently without overmixing
6. Tablespoon or small ice cream scoop, to drop batter into the skillet
7. 10 to 12 inch skillet, nonstick or cast iron, for frying the fritters
8. Thin metal or silicone spatula, to flip the fritters carefully
9. Plate lined with paper towels or a wire rack and a baking sheet, to drain and keep batches warm

FAQ

Skillet Banana Fritters Recipe Substitutions and Variations

  • All-purpose flour: swap for a cup-for-cup gluten-free flour blend (use same amount). If you only have oat flour, use 1:1 but expect a slightly denser fritter, add 1 tbsp more flour if batter seems too thin.
  • Large egg: use a flax “egg” (1 tbsp ground flaxseed + 3 tbsp water, let sit 5 min). Good for binding, fritters might be a bit chewier but still tasty.
  • Milk: replace with any plant milk (almond, oat, soy) in the same amount. Thicker milks like oat or soy help maintain batter body if needed.
  • Neutral oil or melted butter for skillet: use coconut oil or ghee, same amount. Coconut adds a mild sweet note, ghee gives a richer, nutty flavor.

Pro Tips

– Use very ripe bananas with lots of brown spots, they give the best flavor and sweetness. If yours arent ripe enough, pop them in the oven at 300F for 10 minutes to speed ripening and theyll mash up super soft.

– Let the batter rest 8 to 12 minutes before cooking so the flour hydrates, you get fluffier fritters and less lumps. If it looks too thick after resting add a splash of milk, not a lot, you want scoopable batter not soup.

– Cook at a steady medium heat and adjust between batches; too hot and the outside burns before the middle cooks, too cool and they soak up oil. Test with one small fritter first, and drain finished pieces on a wire rack not just paper towels so they stay crisper.

– Make extras and freeze cooked fritters flat on a tray, then bag them. Reheat in a toaster oven or oven to keep the outside crisp, and dust with powdered sugar or drizzle syrup right before serving so they dont get soggy.

Skillet Banana Fritters Recipe

Skillet Banana Fritters Recipe

Recipe by Tina Braven

0.0 from 0 votes

I stumbled on Skillet Banana Fritters that use a single unexpected pantry ingredient to create crisp lacy edges and a caramelized center.


Pin

Servings

6

servings

Calories

231

kcal

Equipment: 1. Two mixing bowls, one large one medium, for mashing the bananas and for the dry mix
2. Fork or potato masher, to mash the ripe bananas mostly smooth
3. Whisk or fork, to beat the egg and stir wet ingredients together
4. Measuring cups and spoons, for flour, sugar, milk, baking powder, etc
5. Rubber spatula or wooden spoon, to fold batter gently without overmixing
6. Tablespoon or small ice cream scoop, to drop batter into the skillet
7. 10 to 12 inch skillet, nonstick or cast iron, for frying the fritters
8. Thin metal or silicone spatula, to flip the fritters carefully
9. Plate lined with paper towels or a wire rack and a baking sheet, to drain and keep batches warm

Ingredients

  • 3 ripe bananas mashed (about 1 1/2 cups)

  • 1 cup (125 g) all purpose flour

  • 2 tablespoons granulated sugar

  • 1 teaspoon baking powder

  • 1/4 teaspoon salt

  • 1/2 teaspoon ground cinnamon (optional)

  • 1 large egg lightly beaten

  • 1/4 to 1/3 cup (60-80 ml) milk

  • 1 teaspoon vanilla extract

  • 2 to 3 tablespoons neutral oil or melted butter for skillet

  • Powdered sugar or maple syrup for serving (optional)

  • 1 teaspoon lemon juice (optional)

Directions

  • Mash 3 ripe bananas in a bowl until mostly smooth, stir in 1 teaspoon lemon juice if using to keep them bright; measure about 1 1/2 cups mashed.
  • In a second bowl whisk together 1 cup all purpose flour, 2 tablespoons granulated sugar, 1 teaspoon baking powder, 1/4 teaspoon salt and 1/2 teaspoon ground cinnamon if you like cinnamon.
  • Beat 1 large egg with 1/4 cup milk and 1 teaspoon vanilla extract, then stir that into the mashed bananas; add up to 1/3 cup milk only if the mix seems too thick.
  • Fold the wet banana mixture into the dry ingredients gently, stop as soon as it comes together, a few lumps are fine, dont overmix or fritters get tough.
  • Heat a skillet over medium heat and add 2 to 3 tablespoons neutral oil or melted butter, swirl to coat; the oil should shimmer but not smoke, a drop of batter should sizzle gently.
  • Drop heaping tablespoons or small scoops of batter into the hot skillet, flatten a bit with the back of the spoon so they cook evenly, cook about 2 to 3 minutes per side until golden and set, flip carefully and do another 1 to 2 minutes.
  • Transfer cooked fritters to a paper towel lined plate to drain and keep warm in a low oven if making batches, repeat with remaining batter.
  • Serve warm dusted with powdered sugar or drizzled with maple syrup, they also reheat well in a toaster oven for a minute or two.

Notes

  • Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

  • Serving Size: 112g
  • Total number of serves: 6
  • Calories: 231kcal
  • Fat: 9.1g
  • Saturated Fat: 1.16g
  • Trans Fat: 0.03g
  • Polyunsaturated: 1.75g
  • Monounsaturated: 4.67g
  • Cholesterol: 31mg
  • Sodium: 196mg
  • Potassium: 259mg
  • Carbohydrates: 34g
  • Fiber: 2.1g
  • Sugar: 11.7g
  • Protein: 4.15g
  • Vitamin A: 88IU
  • Vitamin C: 5.1mg
  • Calcium: 24mg
  • Iron: 1.05mg

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