If you are looking for a hassle free gluten free Caribbean appetiser then look no further because these Jamaican Banana Fritters are so delicious, addictive and take less than 30 minutes to whip up a whole batch.
Jump to:
- Introduction
- What is a Jamaican banana fritter?
- Reasons to make this recipe
- Jamaican vs Chinese fritters
- Is it the same as a pancake?
- How to make banana fritters crispy
- Gluten free adaptation
- Ingredients you will need
- The steps
- Frequently asked questions
- Notes and tips
- More Caribbean breakfast recipes to try
- Jamaican Banana Fritters (Vegan, Gluten Free)
Introduction
Fritters aka Flittaz are an all time favourite on mine. I like them because they are a no fuss, quick, tasty and filling appetiser. In a sense, you get all of this goodness in one serving.
They are so nice and simple you can even go on and be daring by tripling or quadrupling the batch.
What is a Jamaican banana fritter?
In short, a fritter (flittaz) is fried batter that is made with banana, flour, spices (nutmeg, cinnamon), sugar, vanilla, salt and oil.
The banana is typically overripe to yield more naturally occurring sweetness and is crushed (usually with a fork) to a puree consistency.
Then flour, spices, vanilla salt and sugar (if needed) is added to make the batter.
Oil is heated up in advance, the batter is dropped from the spoon into the hot oil then it is cooked until both sides are golden.
Reasons to make this recipe
- Great alternative to porridge/oatmeal.
- Doesn't take very long to make from scratch
- Perfect way to use up over ripened banana
- Cheap and nutritious breakfast
- Gluten free and naturally vegan friendly
- You only need up to 8 ingredients
- A great way to satisfy a sweet tooth
Jamaican vs Chinese fritters
Jamaican fritters are NOT the same as their Chinese counterpart. While both may use similar ingredients the methodology differs.
With the Chinese version, the banana isn't broken down into a puree consistency, rather, it is chopped into chunks and dipped into a flour based batter and fried in very hot oil.
The Jamaican version has the banana mashed and forms part of the batter and that is the clear distinction between the two.
Is it the same as a pancake?
Noo! It is not the same as an American pancake, fritters are naturally vegan. Unlike conventional pancakes where eggs are used for structure.
Eggs aren't traditionally used in Jamaican fritters, also the shape of the fritters aren't round.
You typically need a small amount of hot oil and a spoon to drop the batter from the spoon into the frying pan.
The shape of the fritters are small to medium and tend to be oblong or similar to a mis-matched oblong shape.
Jamaican fritters aren't really as fluffy (unless you use self-raising flour) as pancakes. They tend to be on the thinner side, crisper and more dense.
How to make banana fritters crispy
The secret to making fritters crispy is to make sure that the oil is heated through. You will want the oil to be hot before spooning any of the batter into the pan.
Hot oil will immediately react and cook the batter to create a crispy coating for your fritter.
On the other hand, if the oil isn't heated through enough, instead the fritter will absorb the oil like a sponge and become quite oil drenched and soggy.
Gluten free adaptation
Thankfully the only adjustment that is needed for this recipe is the flour.
It's an easy swap from wheat based flour to gluten free flour. I typically used Bob Red mills but since creating my own flour blend, I like to use that now.
I haven't tried using stand alone flour(s) such as cassava, tapioca starch and so fourth so I cannot comment on how it would work.
When you add the flour to the banana that has been mashed. The duo will initially seem quite thick.
Don't be tempted to add any liquid, you can use a potato masher and mash your way through until a thick batter is formed.
Ingredients you will need
- Gluten free flour: I like to use my Homemade GF Flour Blend. It's a recommended light and fluffy flour that seemingly works quite well.
- Overripe bananas: The more ripe the banana the better, it makes a difference to the overall sweetness of the fritters.
- Spices: In true Caribbean style I like to use cinnamon/nutmeg along with vanilla extract.
- Coconut sugar (optional): If you want your fritters to be uber sweet then a small amount of coconut sugar will do the trick.
- Oil: any oil with a high smoke point i.e avocado, coconut or olive oil works.
The steps
- Peel each of the bananas, slice and add them to a bowl.
- Use a potato masher or blender to breakdown the bananas until they become a pureed consistency (very important).
- Then add the spices, pink salt, vanilla and coconut/cane sugar.
- Gradually add the flour stirring using either a spoon or whisk, initially the mixture may seem thick, just work through it (use a masher if needed) don't be tempted to add any water.
- The batter should be smooth with a few small pieces of banana and slightly thick.
- Meanwhile, preheat a medium sized non stick frying pan and melt just enough coconut oil to lightly cover the bottom of the pan on medium-high heat (wait until the oil is hot, hover your hand over the pan to determine this).
- Once heated through, reduce the heat to medium.
- Spoon some of the batter into the frying pan and fill the pan with spoons of batter (don't overcrowd).
- Fry until the underside is golden, this should take a few minutes (use a egg spatula to determine this).
- Once the first side is cooked, flip it over and cook the other side until golden.
- Place the cooked fritter on a plate with kitchen towel to absorb the excess oil.
- Repeat with the rest of the batter, melt and add more coconut oil if needed.
Frequently asked questions
Similar to fried dumpling, I wouldn't recommend making them ahead of time. They are at their best when served straight away while still hot.
They should be crispy on the outside but soft and chewy on the inside.
Yes, you wheat based flour or spelt flour instead and follow the recipe accordingly if you don't lead a gluten free lifestyle.
Instead, you can prepare the batter the night before (it may darken due to the banana) and fry accordingly the very next day.
Any leftovers can be wrapped securely in foil and refrigerated for 1-2 days. To re-heat place the foil wrap in the oven for a few minutes until heated through (don't microwave as this compromises the texture)
Yes, you can BUT.... you will probably need to increase the amount of coconut sugar to compensate for the lack of sweetness in the bananas.
That is why I recommend using very ripe bananas, but it is still doable.
I haven't managed to try this myself, but if you do, let me know how it works out!
If the bananas are overly ripe then you may want to exclude adding any additional sweetener.
I like to add a small amount of sugar regardless of how ripe the bananas are simply to enhance the taste.
The key is to NOT make them look like American pancakes.
It's more about making them culturally appropriate so oblong or similar is fine, I don't always get them precise, some are small or medium but that's the beauty of this recipe!
Notes and tips
- Use overripe plantains as a great alternative if you don't have any bananas to hand.
- Make sure the oil is HOT before dropping the batter into the frying pan or the fritter will absorb too much oil and be soggy and crispy.
- Don't use too much oil, you only need enough to cover the surface of the pan.
- The amount of fritters you make will depend on the size that you make them.
- You want the fritters to be more on the thinner side, as they will be easier to flip and be more crispy.
- Keep a watchful eye on the fritters AT ALL times, don't leave them unattended as they cook relatively quickly and may burn!
- You can make them any size that you wish, some people make very small ones or medium sized, like I have in the picture.
- Ideally you want to use bananas that are overripe for this recipe. Bananas where the skin is more black than yellow. This is because overripe bananas are naturally sweet so this lessens the chance of having to add too much sweetener.
- You can omit using any sweetener if you want to depend on the natural occurring sugars from the banana.
- Mash the bananas. Use either a potato masher or blender to breakdown the bananas into a more pureed consistency. This will form as the foundation for the banana fritter batter.
- In order to use as little oil as possible use a very durable non stick skillet. You also only need enough oil just to slightly cover the lower half of the fritter.
- As the batter cooks it will spread slightly before it turns golden. Use an egg lifter to flip the fritter over the other side and repeat.
More Caribbean breakfast recipes to try
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Jamaican Banana Fritters (Vegan, Gluten Free)
Ingredients
- 3 large overripe bananas or 5 medium bananas
- 1 ½ cups of gluten free flour (204g)
- ¼ teaspoon cinnamon
- ¼ teaspoon of nutmeg
- 1 teaspoon of vanilla
- ¼ cup of coconut sugar (40g) or raw organic cane sugar (the amount will depend on the ripeness) optional
- ¼ teaspoon pink salt
- coconut oil for frying
Instructions
- Peel each of the bananas, slice and add them to a medium sized bowl.
- Use a potato masher or blender to breakdown the bananas until they become a pureed consistency (very important).
- Then add the spices, pink salt, vanilla and coconut/cane sugar.
- Gradually add the flour stirring using either a spoon or whisk, initially the mixture may seem thick, just work through it (use a masher if needed) don't be tempted to add any water.
- The batter should be smooth with a few small pieces of banana and slightly thick.
- Meanwhile, preheat a medium sized non stick frying pan and melt just enough coconut oil to lightly cover the bottom of the pan on medium-high heat (wait until the oil is hot, hover your hand over the pan to determine this).
- Once heated through, reduce the heat to medium.
- Spoon some of the batter into the frying pan and fill the pan with spoons of batter (don't overcrowd)
- Fry until the underside is golden, this should take a few minutes (use an egg spatula to determine this).
- Once the first side is cooked, flip it over and cook the other side until golden.
- Place the cooked fritter on a plate with kitchen towel to absorb the excess oil.
- Repeat with the rest of the batter, melt and add more coconut oil if needed
- Serve immediately
Notes
-
- Use overripe plantains as a great alternative if you don't have any bananas to hand.
-
- Make sure the oil is HOT before dropping the batter into the frying pan or the fritter will absorb too much oil and be soggy and crispy.
-
- Don't use too much oil, you only need enough to cover the surface of the pan.
-
- The amount of fritters you make will depend on the size that you make them.
-
- You want the fritters to be more on the thinner side, as they will be easier to flip and be more crispy.
-
- Keep a watchful eye on the fritters AT ALL times, don't leave them unattended as they cook relatively quick and may burn!
-
- You can make them any size that you wish, some people make very small ones or medium sized, like I have in the picture.
-
- Ideally you want to use bananas that are overripe for this recipe. Bananas where the skin is more black than yellow. This is because overripe bananas are naturally sweet so this lessens the chance of having to add too much sweetener.
-
- You can omit using any sweetener if you want to depend on the natural occurring sugars from the banana.
-
- Mash the bananas. Use either a potato masher or blender to breakdown the bananas into a more pureed consistency. This will form as the foundation for the banana fritter batter.
-
- In order to use as little oil as possible use a very durable non stick skillet. You also only need enough oil just to slightly cover the lower half of the fritter.
-
- As the batter cooks it will spread slightly before it turns golden. Use an egg lifter to flip the fritter over the other side and repeat.
Varsha Styer says
These were absolutely delish, amazing flavor combination and quick to whip up in the morning. My daughter enjoyed it before heading of to school!
Charla says
Aww thank you so much Varsha. Glad yourself and lovely daughter enjoyed the fritters.
TAYLER ROSS says
These banana fritters are so incredibly delicious! My whole family loved them and I can't wait to make them again!
Charla says
Glad to hear that Tayler.
Suja md says
Absolutely delicious; thank you for this fantastic recipe!
Charla says
You are welcome.
Elizabeth says
I'm glad to have found another recipe for overripe bananas instead of always making traditional banana bread. The cinnamon and nutmeg give these fritters an amazing flavor!
Charla says
I'm happy to hear that Elizabeth
Ned says
These fritters are amazing with awesome flavor! Thank you so much!
Charla says
Anytime Ned!
Andrea says
Oh my, these look delicious! They are super easy to make and the whole family loves them.
Charla says
Happy to hear that the family loved them.
Maru says
I made them mixing over ripped bananas and plantains plus I added cloves and mixed with coconut flour because it’s what I had on hand, they where delicious! Thanks
Charla says
Loving the combination of banana and plantain. I'm definitely going to try that! Thank you for commenting and sharing your feedback too.
Shanese says
I just made this and let me say it was delicious ! I added some milk (just b/c) the gluten free flour I used made the batter thick, also added some dashes of ground clove and it literally taste like my childhood, did not miss the gluten or cane sugar at all - thank you !
Charla says
Hi Shanese, You are welcome and I'm so glad you were able to re-create your childhood memories by tweaking the recipe to suit.
Natalie says
I haven’t had these in such a long time but went to bed feeling for some. I tweaked it a bit but they came out perfect. I would have taken a picture but I started eating them before the batch was finished 😂
Charla says
I'm so glad to hear that Natalie. I would love to see a picture next time you make them!!
Cathleen @ A Taste of Madness says
These fritters are perfect!! I used to order it all the time at this Jamaican restaurant near my house, but since I can't go there now, I am so glad I can make it at home!!
Charla says
Thanks Cathleen. Glad to hear that you like Jamaican Banana Fritters too.
Krissy Allori says
These look so amazing. I love everything that's in them. I'm going to give them a shot this weekend.
Charla says
Thanks Krissy
Haley D Williams says
What a great idea! I cannot wait to try these! I have to try this asap!
Charla says
Thanks Haley
Roxana says
I love these fritters. All the flavors come together so well. Reminds me of an Indian fritter.
Charla says
Thank you Roxana
Katie says
Looks amazing! Can't wait to try it.
Charla says
Enjoy!!
Ruby says
Do you think i can use oat flour or rice flour?
Charla says
I'm not familiar with the use of oat flour but I have used brown rice flour with no problems.
suzanne spence says
havn't try as yet. But I think you could put them in a AF. when I do I'll let you know. tys.
Charla says
Hi Suzanne. I haven't tried an airfryer version of the fritters just yet but would love to know if it works out for you.
Leanne says
Great flavour! Super easy to make. I substituted and used buckwheat flour...thank you so much for sharing this wonderful recipe!
Charla says
You are very welcome Leanne