With so many hungry people in the house, I rarely have overripe bananas. But I did end up with two the other day. And since my favorite banana muffins recipe uses three, I made a batch of banana fritters for breakfast instead.
These tiny pancakes are a recipe of my mom’s. They are very delicate and have almost a crepe-like texture. My mom always served them with cinnamon sugar, but we like them with powdered sugar. One batch is enough for a light breakfast for four. They cook up quickly and couldn’t be simpler to make. Just be sure to keep them on the small side, so they don’t fall apart.
These fritters also make a great kids can cook recipe. Children can help mash the bananas, mix the ingredients, and cook the fritters (with supervision depending on age). Older kids and teens can make breakfast for everyone in just a few minutes.
Special Diet Notes: Banana Fritters
By ingredients, this recipe is dairy-free / non-dairy, optionally gluten-free, nut-free, peanut-free, soy-free, and vegetarian.
- 2 ripe bananas, mashed
- 1 egg, beaten
- 2 tablespoons all-purpose flour (can sub wheat flour or gluten-free flour)
- Pinch salt
- 1 tablespoon non-GMO canola oil or other neutral-tasting oil
- Cinnamon and sugar mix or powdered sugar (optional)
- In a medium bowl, stir together the bananas, egg, flour, and salt until well combined.
- Heat the oil in a skillet over medium heat
- Drop the batter by the tablespoonful onto the skillet.
- Cook until browned on the first side, then flip and cook until browned on the second side.
- Dust with cinnamon sugar or confectioner's sugar, if desired, and serve immediately.