Desserts
Beignets de Banane (Sweet Banana Fritters)
Ingredients
- - Very ripe bananas, mashed -- 3 medium (3 medium)
- - Plain flour -- 150 g (1 1/4 cups)
- - Granulated sugar -- 40 g (3 tbsp)
- - Baking powder -- 1 tsp (1 tsp)
- - Ground cinnamon -- 1/2 tsp (1/2 tsp)
- - Egg -- 1 large (1 large)
- - Vegetable oil (for frying) -- 500 ml (2 cups)
Method
- Mash the ripe bananas smoothly in a bowl.
- Whisk in the egg, sugar and cinnamon until combined.
- Fold in flour and baking powder to form a thick, scoopable batter.
- Heat oil to 170°C (340°F) in a frying pan or pot.
- Drop tablespoon-sized scoops of batter into the hot oil and fry for 2–3 minutes per side until golden brown and cooked through.
- Drain on paper towel and dust with a little extra sugar or cinnamon before serving warm.
Introduction: These sweet banana fritters, made from mashed ripe banana folded into a light batter and deep-fried, are a favourite dessert or sweet snack across Cameroon, often prepared to use up very ripe bananas before they spoil, transforming humble overripe fruit into a golden, crisp-edged treat.
Cultural Background: These sweet banana fritters, made from mashed ripe banana folded into a light batter and deep-fried, are a favourite dessert or sweet snack across Cameroon, often prepared to use up very ripe bananas before they spoil, transforming humble overripe fruit into a golden, crisp-edged treat.
Tips: The riper the bananas, the sweeter and more flavourful the fritters. Don't overcrowd the pan so the oil temperature stays steady.
Variations: Add a pinch of nutmeg alongside the cinnamon. Serve with a drizzle of honey or condensed milk. Vegetarian as written; substitute a flax egg for a vegan version.
Storage: Best eaten fresh; refrigerate leftovers up to 1 day.
Reheating: Reheat in a dry pan for 2 minutes per side, or a warm oven for 5 minutes.
Nutrition: Calories: 200 kcal | Protein: 3 g | Carbs: 28 g | Fat: 9 g | Fiber: 2 g
FAQs:
Q: Can I bake these instead?
A: Baking will give a softer, cake-like result rather than the crisp fried exterior traditional to this dessert.
Q: Why is my batter too runny?
A: Very ripe bananas vary in moisture — add a little extra flour, a tablespoon at a time, until the batter holds its shape on a spoon.