Beignets de Banane de Sikasso
The Quirky Foodster Team
Ingredients
- Ripe bananas, mashed — 4
- Plain flour — 1 cup (120 g / 4 oz)
- Sugar — 2 tbsp
- Ground cinnamon — 1/2 tsp
- Baking powder — 1/2 tsp
- Of salt — pinch
- Oil for deep frying
Method
- Mash the ripe bananas in a bowl until smooth.
- Add the flour, sugar, cinnamon, baking powder and salt, mixing to form a thick batter.
- Heat oil to 175°C (350°F) in a deep pan.
- Drop spoonfuls of the batter into the hot oil and fry until golden brown, about 3 minutes per side.
- Drain on paper towels before serving warm.
Introduction: Sweet, golden banana fritters made with ripe bananas from Mali’s fruit-growing Sikasso region, fried until crisp outside and soft within.
Cultural Background: Sikasso, in southern Mali, is known for its fruit orchards, and ripe bananas from the region are often turned into simple fried fritters, a popular sweet treat sold at markets and made at home for gatherings.
Tips: Use very ripe, spotted bananas for the best natural sweetness. Keep spoonfuls modest in size so the centre cooks through before the outside over-browns.
Variations: Add a handful of chopped roasted peanuts to the batter for texture. Dust with extra sugar or a drizzle of honey before serving.
Storage: Store cooled fritters in an airtight container at room temperature for up to 1 day.
Reheating: Reheat in an oven at 180°C (350°F) for 6–8 minutes, or an air fryer for 4 minutes.
Nutrition: Per serving (approx., 2 pieces): 230 kcal, 4 g protein, 8 g fat, 38 g carbohydrate.
FAQs:
Q: Can I use plantains instead of bananas?
A: Ripe, sweet bananas give a softer, sweeter fritter;
Q: Why Sikasso specifically?
A: Sikasso is one of Mali’s major fruit-growing regions, known for its
- Ripe bananas, mashed — 4
- Plain flour — 1 cup (120 g / 4 oz)
- Sugar — 2 tbsp
- Ground cinnamon — 1/2 tsp
- Baking powder — 1/2 tsp
- Of salt — pinch
- Oil for deep frying
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