Desserts
Mukbaza (Spiced Banana Fritters)
The Quirky Foodster Team
Ingredients
- 4 medium Ripe bananas, mashed
- 150 g Plain flour
- 3g Ground cinnamon
- 1g Ground nutmeg
- 30 g Sugar
- 500 ml Vegetable oil, for frying
- 20 g Powdered sugar, to serve
Method
- Mash the bananas well in a large bowl until mostly smooth.
- Stir in the flour, cinnamon, nutmeg and sugar until a thick batter forms.
- Heat the oil in a deep pan to 175°C (350°F).
- Drop spoonfuls of the batter into the hot oil, frying in batches for 2-3 minutes per side until deep golden brown.
- Remove with a slotted spoon and drain on paper towels.
- Dust generously with powdered sugar and serve warm.
Introduction: These simple banana fritters reflect the influence of neighbouring Somalia and Yemen, where ripe bananas are mashed and fried into golden, lightly sweet treats.
Cultural Background: These simple banana fritters reflect the influence of neighbouring Somalia and Yemen, where ripe bananas are mashed and fried into golden, lightly sweet treats. A French colonial touch shows in their beignet-style preparation, and they’re commonly enjoyed as a snack or light dessert.
Tips: Use bananas that are very ripe with plenty of brown spots — they give the fritters natural sweetness and moisture.
Variations: A drizzle of honey can replace or accompany the powdered sugar dusting. Already vegetarian; use a plant-based milk if adding any to the batter for a vegan version.
Storage: Best eaten fresh the day they’re made; store leftovers at room temperature for up to 1 day.
Reheating: Reheat briefly in a dry pan or oven at 180°C (350°F) for a few minutes to re-crisp; avoid the microwave, which makes them soggy.
Nutrition: Per serving (2 fritters): approx. 220 kcal, 3g protein, 34g carbohydrate, 9g fat, 2g fibre.
FAQs
Q: Can I bake these instead of frying?
A: Yes, though they will be softer and less crisp — bake at 200°C (400°F) on a lined tray for about 15 minutes, flipping halfway.
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