Baked banana fritters

Baked banana fritters

By
From
Green Kitchen Travels
Serves
4-6

Most South-East Asian countries have their own version of banana fritters. Thai street vendors sell them stuffed in paper bags as a midday snack, and in Vietnam we tried a version where they mashed the bananas and turned them into something similar to ring doughnuts. In South Asia, Sri Lankan banana fritters are often much sweeter, served as a dessert with ice cream and a generous drizzle of coconut treacle or honey. What they all have in common is that the bananas are dunked in batter and then deep-fried until crispy. Our version is equally tasty but less strenuous for your heart, since we oven-bake the bananas instead of deep-frying them. Serve them hot with a scoop of ice cream or thick yoghurt.

Ingredients

Quantity Ingredient
60g rice flour
1 teaspoon baking powder
45g unsweetened desiccated coconut, plus extra for serving
4 tablespoons sesame seeds, plus extra for serving
2 tablespoons clear honey
2 tablespoons cold-pressed coconut oil
or 2 tablespoons cold-pressed olive oil
4 tablespoons almond milk
or 4 tablespoons milk of your choice
1 egg
1 lime, finely zested and juiced
3 ripe bananas

To serve

Quantity Ingredient
4-6 scoops ice cream
or 4-6 scoops thick yoghurt

Method

  1. Preheat the oven to 220°C and line a baking sheet with baking parchment. Stir together the flour and baking powder in a bowl. Stir in the coconut and sesame seeds. Melt the honey and coconut oil in a small pan over a very low heat. Remove from the heat, add the almond milk, egg and lime and whisk until frothy. Pour the liquid over the dry ingredients and stir until well combined.
  2. Peel the bananas and split them in half lengthwise, then cut each piece in half widthwise, so you get four equal-sized pieces from each banana. Dip them in the batter – you want them to be covered in it but not excessively. Carefully place them on the baking parchment with the cut side up.
  3. Bake for 10–12 minutes or until golden and crisp. Divide among 4 bowls, add a scoop of ice cream or yoghurt and top with sesame seeds or shredded coconut if you wish to.
Tags:
Green
Kitchen
Travels
David
Frenkiel
Luise
Vindahl
Andersen
vegetarian
healthy
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