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–+ servings
6 fritters on a white plate
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Jamaican Banana Fritters (Vegan, Gluten Free)

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.
Course Breakfast
Cuisine Jamaican
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 6 servings
Calories 259kcal
Author Charla

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.

Nutrition

Calories: 259kcal | Carbohydrates: 43g | Protein: 4g | Fat: 10g | Saturated Fat: 8g | Sodium: 115mg | Potassium: 211mg | Fiber: 5g | Sugar: 14g | Vitamin A: 38IU | Vitamin C: 5mg | Calcium: 23mg | Iron: 1mg