Jamaican banana fritters — ripe mashed bananas spiced with cinnamon and nutmeg, fried into sweet, golden little pancakes. A simple, comforting island treat.
Jamaican banana fritters are a sweet, spiced way to use up ripe bananas — mashed with cinnamon, nutmeg and vanilla, then fried into golden, fluffy little cakes. Crisp at the edges and soft within, they're a beloved Caribbean breakfast or snack. Quick, cheap and utterly comforting, they're irresistible warm.
Prep 10 min
Cook 15 min
Total 25 min
Easy
- 3 Medium Banana
- 1 tsp Vanilla Extract
- 1/2 tsp Cinnamon
- 1/4 tsp Nutmeg
- 3 tablespoons Brown Sugar
- Pinch Salt
- 1 cup All Purpose Flour
- For frying Oil
Video
Preparation
- Mash the bananas with a fork in a bowl.
- Add the brown sugar, vanilla, cinnamon, nutmeg and a pinch of salt, then sift in the flour and stir until fully combined.
- Heat oil in a 10-inch skillet over medium-high heat. Once hot, drop in the batter by the spoonful. When one side is golden and bubbles appear on top, flip and cook until the other side is browned too.
- Remove and drain on paper towels.
Tips from the ZestyPlate Kitchen
- Use very ripe, spotty bananas for the sweetest flavour and easiest mashing.
- Don't overmix once the flour goes in, to keep the fritters light.
- Fry at a moderate heat so they cook through before the outsides brown too fast.
- Drain on paper towel and dust with a little sugar or cinnamon to serve.
Frequently Asked Questions
The riper the better — well-spotted, soft bananas mash easily and give the sweetest, most fragrant fritters.
The oil was probably too cool. Get it properly hot so the batter sets quickly and absorbs less oil.
It's best fried fresh, as the banana batter can discolour and thin out. Mix and fry straight away for the best results.
They're great on their own, dusted with sugar, or with a drizzle of honey or syrup. Lovely for breakfast or as a snack.
