Guinean Banana Fritters

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Crispy on the outside and pillowy soft within, these Guinean banana fritters are a beloved street treat sold warm from sizzling woks across Conakry. Ripe bananas give the batter natural sweetness, while a whisper of vanilla and a snowy dusting of powdered sugar make them irresistible with afternoon tea.

Nutrition Facts

Per serving (estimated)

• 420 kcalCalories
• 22 gFat
• 4 gSaturated Fat
• 55 gCarbs
• 3 gFiber
• 22 gSugar
• 5 gProtein
• 180 mgSodium
• 350 mgPotassium
• 60 mgCalcium
• 2 mgIron
• 8 mgVitamin C
• 50 mcgVitamin A

Ingredients

For the batter

• 2 large very ripe bananas (about 1 cup mashed)
• 1 cup all-purpose flour
• 2 tablespoons granulated sugar
• 1 teaspoon baking powder
• 1 teaspoon pure vanilla extract
• 1 large egg
• 1/3 cup whole milk (or water)
• 1/4 teaspoon fine salt
• 1/2 teaspoon ground nutmeg

For frying and finishing

• 3 cups neutral oil (such as peanut or canola), for frying
• 1/2 cup powdered sugar, for dusting
• 1 teaspoon ground cinnamon (optional, mixed into the sugar)

Directions

1. Mash the bananas in a medium bowl with a fork until mostly smooth with a few small lumps remaining. Stir in the sugar, vanilla, egg, and milk until well combined.
2. In a separate bowl, whisk together the flour, baking powder, nutmeg, and salt. Pour the dry mixture into the wet mixture and stir just until a smooth, thick batter forms that slowly drips from the spoon.
3. Heat the oil in a heavy pot or deep skillet to 350°F (175°C), about 1.5 inches deep. Line a plate with paper towels.
4. Using two spoons or a small cookie scoop, drop rounded tablespoons of batter into the hot oil, frying no more than 5 or 6 at a time to keep the temperature steady.
5. Fry the fritters for 2 to 3 minutes, turning once with a slotted spoon, until deep golden brown on all sides and puffed.
6. Transfer the cooked fritters to the paper towel–lined plate to drain for 30 seconds, then move to a wire rack. Repeat with the remaining batter, adjusting heat as needed.
7. Whisk the cinnamon into the powdered sugar. Pile the warm fritters on a plate and dust generously with the cinnamon sugar just before serving.
8. Serve immediately while warm and crisp, ideally with extra powdered sugar on the side and a cup of strong mint tea or café Touba.

Cook’s Notes

• Use bananas with plenty of brown speckles for the sweetest, most aromatic fritters; underripe fruit will taste starchy.
• Keep the oil at a steady 350°F; too cool and the fritters absorb oil and turn greasy, too hot and they burn before cooking through.
• For a lighter texture, let the batter rest for 10 minutes before frying so the flour fully hydrates.
• Stir the batter gently between batches and do not overmix once the flour is added, or the fritters will turn tough.
• In Guinea these are often eaten as a sweet breakfast with café Touba (spiced coffee) or as an afternoon snack with ginger tea.

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