These easy banana fritters with lemon caramel sauce or creamy ice cream make a simple and tasty dessert. Or just cover them with cinnamon sugar and call them banana donuts. Either way, I think you are going to love them.
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Easy banana fritters
I grew up eating these banana fritters. My mother, being Yorkshire born and bred, would not waste anything, and this was her way of using up old spotty bananas. Back in the day they were just served with a squeeze of lemon juice, and if we were lucky, a scoop of ice cream if she made them on on a Sunday.
I’ve taken the liberty of updating the recipe to include a simple lemon caramel sauce, which I think goes really well with the fritters.
This easy recipe for banana fritters is also one of the most economical recipes I know. You only need 2 spotty bananas and a couple of pantry staples and you can make a dessert in minutes that will quite easily feed 6 people.
And in addition to that, they are scrummy. The fritters are crispy on the outside, with a soft spongy. texture inside, packed with tasty pieces of banana. Serve them with a bowl of tangy lemon caramel sauce, for dipping, or drizzle the caramel sauce over the banana fritters before serving. I’m sure you are going to love them.
How to make banana fritters with lemon caramel sauce
This recipe is sufficient for 12 fritters and approximately 2/3 cup sauce.
Get full instructions on the printable recipe card at the end of this post.
Caramel lemon sauce
To make the lemon sauce you will need equal quantities of single cream, butter and sugar. I used 1/4 cup of each. You can double this if you want to make a larger batch. Heat the ingredients in a saucepan until they start to boil. Reduce the heat to a simmer and cook for about 5 minutes, stirring continuously, until the mixture thickens and leaves a trail when you draw a spoon through it.
Once the sauce has thickened, remove the saucepan from the heat and allow the sauce to cool slightly. Then beat in 2 tablespoons of lemon juice. If you want more of a lemony tang to the sauce, you can increase the amount of lemon juice to taste.
This is not a runny sauce. As it cools, it sets to the consistency of thin jam.
Note – the cooled lemon caramel sauce can also be used as a filling for a sponge cake.
Make the fritters
To make the banana fritters, cut the bananas into 1/2″ (1cm) pieces. Whisk all the dry ingredients together (flour, baking powder, bicarbonate of soda and salt). Then add the wet ingredients and mix thoroughly (Egg, milk and vanilla essence).
When adding the wet ingredients, do not add all the milk at once. Keep a little aside. It depends on the size of the egg as to how much milk you will need. If the mixture seems too thick add the rest of the milk. If the mixture is still too thick, add additional milk 1 tablespoon at a time. You are aiming for a thick dropping consistency, similar to a cake batter.
Finally mix in the chopped bananas.
Heat about 1/2″ (1cm) sunflower oil in a fryingpan until a teaspoon of batter sizzles, turns brown and rises to the top of the oil after 15 seconds. Use sunflower, canola or any neutral flavoured oil. Do not use olive oil as it will affect the taste.
Place a tablespoons of batter in the fryingpan and flatten slightly with the spoon. Make sure you get an even share of bananas in each spoonful. Fry the fritters until the underside is golden (about 3 minutes). Do not allow the pan to get too hot or the fritters will burn. Adjust the heat to a lower temperature if they are browning too quickly. Turn the fritters over and fry for another 3 minutes. Then remove the fritters from the pan and drain on kitchen paper.
Repeat until all the batter has been used. You should have about 12 fritters.
What do I serve with easy banana fritters?
Serve the banana fritters on a platter with the bowl of lemon caramel sauce for dipping. Alternatively, drizzle the lemon caramel sauce over the banana fritters before serving.
You may also like to serve them either sprinkled with cinnamon sugar, like donuts, or with a bowl of ice cream.
They also make a tasty addition to pop in a lunch box.
To make cinnamon sugar, simply put 6 tablespoons ordinary white sugar into a small screw-top jar and add 1 teaspoon ground cinnamon. Screw on the lid and shake vigorously until the cinnamon and the sugar have all combined. This will keep indefinitely in your pantry if you don’t use it all at once.
How do I reheat banana fritters
Leftover fritters can be stored in a plastic bag or covered container in the fridge for up to 2 days.
Banana fritters can be reheated either in a dry non-stick fryingpan over a low heat, or you can place them on a baking tray in a hot oven for 5 minutes.
You can also reheat banana fritters in the microwave. However, reheating in the microwave may cause the fritters to become soggy.
Don’t forget to check out my handy Cookery Conversion Calculator if you want to convert any of your recipe measurements from grams to cups, ounces, tablespoons or millilitres and vice versa. You can also use the calculator for converting oven temperatures between Fahrenheit, Celsius and Gas marks.
If you live at a high altitude you may find you need to adjust your baking recipes to compensate for this. You can read all about it in this post on baking at high altitudes.
Pin for later
Why not pin this recipe to pinterest so you can make it later. Just click the image below.
Recipe – Banana fritters with lemon caramel sauce
Banana Fritters with lemon caramel sauce
(Click the stars to rate this recipe)
- Sharp Knife
- Chopping Board
- Paper towel for draining
Lemon caramel sauce
- ¼ cup butter
- ¼ cup sugar
- ¼ cup single cream
- ½ teaspoon vanilla essence
- 2 tablespoons lemon juice or more to taste.
- 2 ripe bananas
- 1 cup plain / all purpose / cake flour
- 1 teaspoon baking powder
- ½ teaspoon bicarbonate of soda / baking soda
- ½ teaspoon salt
- 1 large egg beaten
- ¾ cup milk
- 1 teaspoon vanilla essence
- 1 to 2 cups sunflower / canola oil for frying
Lemon caramel sauce
- Place all the ingredients, except the lemon juice, into a small saucepan and bring to the boil.
- Reduce the heat and simmer for 5 minutes stirring continuously until the mixture has thickened. It should leave a trail if you draw a spoon through it.
- Remove from the heat and allow to cool slightly. Then beat in 2 tablespoons of lemon juice (or more to taste).
- Peel the bananas and cut into approximately 1/2" (1cm) dice.
- Measure the dry ingredients (flour, baking powder, bicarb, salt) into a mixing bowl and stir to combine.
- Add the wet ingredients (egg, milk, vanilla) and beat to a smooth paste – see note 1.
- Stir in the bananas.
- Heat about 1/2" (1cm) sunflower oil in a fryingpan until a teaspoon of batter sizzles, turns brown and rises to the top of the oil after 15 seconds.
- Place a tablespoons of batter in the fryingpan and flatten slightly with the spoon.
- Fry the fritters until the underside is golden (about 3 minutes). Turn the fritters over and fry for another 3 minutes. – see note 2.
- Remove the fritters from the pan and drain on kitchen paper.
- Repeat until all the batter has been used.
I am not a nutritionist. The nutrition information has been calculated using an on-line calculator, and is intended for information and guidance purposes only. If the nutrition information is important to you, you should consider calculating it yourself, using your preferred tool.
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