These golden, crispy Jamaican banana fritters have edges that shatter when you bite into them and soft, banana-sweetness in the middle. The smell of cinnamon and nutmeg fills the kitchen the second they hit the hot oil, and honestly, that's half the reason I make them. I started frying these up on lazy Sunday mornings when my bananas were too spotty to eat plain, and now my kids ask for them by name. They're as easy as mashing fruit with a fork and take about as long as making pancakes, which is why they've become my go-to when I want something warm and homemade without much effort.
If you're into simple breakfast recipes that feel special, you might also like my Japanese Fruit Sandwich Recipe or The Best Scottish Tattie Scones Recipe both come together fast and taste like you put in way more work than you did.
Why You'll Love This Jamaican Banana Fritters
This easy banana fritters recipe comes together in about 15 minutes from start to finish. You don't need any fancy equipment, just a bowl, a fork, and a skillet. The batter is forgiving and simple, perfect for beginner cooks or busy mornings when you want something homemade without the fuss. The fritters taste like a cross between a pancake and a doughnut, with that addictive crispy-chewy texture. Plus, they're naturally sweet enough that you can skip extra toppings, though a drizzle of honey or a dusting of powdered sugar never hurts.
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Jamaican Banana Fritters Ingredients
Here's everything you need to make these Jamaican Banana Fritters from scratch.
See recipe card below this post for ingredient quantities
Ripe bananas: The riper, the better. Spotted bananas are sweeter and mash more easily, giving the fritters their soft, tender texture and natural sweetness.
Vanilla extract: Adds a warm, sweet depth that complements the banana flavor beautifully.
Cinnamon: Brings warmth and a subtle spice that's classic in Jamaican Banana Fritters cooking. It balances the sweetness and makes your kitchen smell amazing.
Nutmeg: Just a pinch adds a cozy, aromatic note that rounds out the spice blend.
Brown sugar: Sweetens the batter and adds a hint of molasses flavor. You can adjust this slightly if your bananas are super ripe and sweet.
Salt: A tiny pinch enhances all the other flavors and keeps the fritters from tasting flat.
All-purpose flour: Forms the structure of the fritters and helps them hold together while frying. It creates that perfect crispy exterior.
Oil for frying: Use a neutral oil like vegetable or canola. You'll need enough to come up about half an inch in your skillet for even frying.
How To Make Jamaican Banana Fritters
These fried Jamaican Banana Fritters come together quickly with just a few simple steps.
Mash the bananas: In a medium mixing bowl, mash your ripe bananas with a fork until smooth with just a few small lumps. The mushier they are, the easier this step becomes.
Mix the wet ingredients: Add the brown sugar, vanilla extract, cinnamon, nutmeg, and a pinch of salt to the mashed bananas. Stir everything together until well combined and fragrant. The sugar should dissolve into the banana mixture.
Add the flour: Sift the all-purpose flour into the bowl. Stir gently until the batter comes together and no dry streaks of flour remain. Don't overmix a few small lumps are fine. The batter should be thick and scoopable, not runny.
Heat the oil: Pour enough oil into a 10-inch skillet to reach about half an inch deep. Heat over medium-high heat until the oil shimmers and a tiny drop of batter sizzles immediately when added.
Fry the fritters: Working in batches, drop spoonfuls of batter into the hot oil, leaving space between each one. Fry for 2 to 3 minutes until the bottoms turn deep golden brown and small bubbles appear on top. Flip carefully with a spoon or spatula and fry the other side for another 2 minutes until evenly browned and crispy.
Drain and serve: Remove the fritters from the oil and place them on a plate lined with paper towels to drain excess oil. Serve warm and enjoy the crispy, sweet, spiced goodness.
Substitutions and Variations
This Jamaican Banana Fritters batter is flexible and forgiving, so feel free to make it your own.
Flour: Swap half the all-purpose flour with whole wheat flour for a slightly heartier texture. You can also use gluten-free all-purpose flour if needed.
Sweetener: Use white sugar or coconut sugar instead of brown sugar. For a less sweet version, reduce the sugar to 2 tablespoons.
Spices: Add a pinch of ground ginger or allspice for extra warmth. If you're not a fan of nutmeg, leave it out or use more cinnamon instead.
Mix-ins: Fold in a handful of raisins, chopped walnuts, or shredded coconut before frying for added texture and flavor.
Dairy-free: This recipe is naturally dairy-free, making it perfect for anyone avoiding milk or butter.
Equipment For Jamaican Banana Fritters
You don't need much to make these homemade Jamaican Banana Fritters.
- Fork: For mashing the bananas quickly and easily.
- Mixing bowl: A medium bowl works perfectly for combining all the ingredients.
- Sifter: Helps break up any clumps in the flour and makes for a smoother batter.
- 10-inch skillet: Gives you plenty of room to fry multiple fritters at once without crowding.
- Spoon: For dropping the batter into the hot oil. A tablespoon or small ice cream scoop works great.
- Paper towels: Essential for draining excess oil and keeping the fritters crispy.
Storage and Reheating
These ripe banana fritters are best enjoyed fresh and warm, but you can definitely save leftovers.
Room temperature: Store cooled fritters in an airtight container for up to 2 days. They'll lose some crispiness but still taste delicious.
Refrigerator: Keep them in the fridge for up to 4 days. Reheat in a toaster oven or regular oven at 350°F for 5 to 7 minutes to restore some crispness.
Freezer: Freeze cooled fritters in a single layer on a baking sheet, then transfer to a freezer bag. They'll keep for up to 2 months. Reheat from frozen in the oven at 375°F for 10 to 12 minutes.
Reheating tip: Avoid the microwave if you want to keep them crispy. The oven or air fryer works much better for bringing back that golden exterior.
Serving Suggestions
These cinnamon banana fritters are versatile and delicious any time of day.
Breakfast: Serve alongside scrambled eggs and fresh fruit for a complete Caribbean-inspired breakfast. A cup of hot coffee or tea makes the perfect pairing.
Snack: Enjoy them warm with a cold glass of milk or a fruit smoothie for an afternoon pick-me-up.
Dessert: Dust with powdered sugar and serve with a scoop of vanilla ice cream for a simple but impressive dessert.
Brunch spread: Add these to a brunch table with other easy favorites like The Best Irish Potato Pancakes Recipe for a mix of international comfort foods.stand up well to freezing for X days/weeks/months.
Top Tip
Use very ripe bananas: The browner and spottier, the better. They mash easier, taste sweeter, and give the fritters that authentic banana flavor.
Don't overmix: Stir the batter just until combined. Overmixing can make the fritters tough instead of tender.
Test the oil: Drop a tiny bit of batter into the oil. If it sizzles immediately and floats, your oil is ready. If it sinks, wait a bit longer.
Don't overcrowd: Fry just 3 to 4 fritters at a time so the oil temperature stays consistent and they cook evenly.
Keep them warm: If making a big batch, keep finished fritters warm in a 200°F oven while you fry the rest.
FAQ
How to make Jamaican Banana Fritters?
Traditional Jamaican banana fritters are made by mashing ripe bananas with brown sugar, vanilla, cinnamon, and nutmeg, then mixing in flour to form a thick batter. The batter is dropped by spoonfuls into hot oil and fried until golden and crispy on both sides. They're typically enjoyed for breakfast or as a snack with tea.
What are the ingredients in a Jamaican Banana Fritters?
A basic banana fritter recipe calls for ripe bananas, flour, sugar, vanilla extract, cinnamon, nutmeg, and a pinch of salt. Oil is needed for frying. Some versions include egg or milk, but this simple recipe keeps things minimal and lets the banana flavor shine.
What is the Jamaican Banana Fritters called?
In Jamaica, regular bananas are often called "bananas," but when referring to the green, starchy variety used for cooking, they're called "green bananas" or sometimes confused with plantains. For fritters, you'll want regular ripe yellow bananas with brown spots for the best sweetness and texture.
How to make crispy batter for Jamaican Banana Fritters?
To get a crispy exterior, make sure your oil is hot enough before adding the batter around 350°F to 375°F. Don't overcrowd the pan, which lowers the oil temperature. Let the fritters fry undisturbed until deep golden before flipping. Drain on paper towels immediately to remove excess oil and keep them crispy.
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Pairing
These are my favorite dishes to serve with Jamaican Banana Fritters
Jamaican Banana Fritters
Equipment
- 1 Skillet Used for frying the fritters.
- 1 Fork For mashing the bananas quickly and easily.
- 1 Mixing bowl A medium-sized bowl works perfectly for combining all the ingredients.
- 1 Sifter Helps break up any clumps in the flour and makes for a smoother batter.
- 1 Spoon For dropping the batter into the hot oil. A tablespoon or small ice cream scoop works great.
- 1 Paper towels Essential for draining excess oil and keeping the fritters crispy.
Ingredients
- 3 ripe bananas Medium-sized bananas, best when very ripe for sweetness
- 1 teaspoon vanilla extract Enhances the sweetness and aroma of the fritters
- ½ teaspoon ground cinnamon Adds warm, spiced flavor
- ¼ teaspoon ground nutmeg For a subtle earthy note
- 3 tablespoons brown sugar Adds sweetness and depth of flavor
- Pinch of salt Balances the sweetness
- 1 ⅛ cups all-purpose flour Flour for binding, sifted to prevent clumps
- Oil for frying Any vegetable or canola oil, for frying
Instructions
- Mash the bananas in a bowl until smooth with a fork.
- Add the vanilla, cinnamon, nutmeg, brown sugar, and salt. Then, sift in the flour and stir to combine everything thoroughly.
- Heat ¼ cup of oil in a 10-inch skillet over medium-high heat.
- Spoon the batter into the hot oil, cooking the fritters until golden on one side and bubbles form on top. Flip and cook until both sides are browned.
- Remove the fritters from the skillet and place them on paper towels to drain excess oil.
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