Cameroon Banana Fritters

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Cameroon Banana Fritters are a beloved street snack across Cameroon, where very ripe bananas are folded into a lightly yeasted batter and fried until golden and pillowy. Crisp outside and tender within, they are typically dusted with sugar and served warm with tea or coffee for breakfast.

Nutrition Facts

Per serving (estimated)

• 385 kcalCalories
• 14 gFat
• 3 gSaturated Fat
• 58 gCarbs
• 3 gFiber
• 22 gSugar
• 8 gProtein
• 210 mgSodium
• 320 mgPotassium
• 95 mgCalcium
• 2 mgIron
• 6 mgVitamin C
• 85 mcgVitamin A

Ingredients

For the batter

• 2 cups (260 g) all-purpose flour
• 1/3 cup (65 g) granulated sugar, plus extra for dusting
• 2 teaspoons (6 g) instant yeast
• 1 teaspoon baking powder
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon fine salt
• 1 cup (240 ml) lukewarm whole milk
• 2 large very ripe bananas (about 300 g), mashed smooth
• 1 teaspoon vanilla extract
• 1 large egg, lightly beaten

For frying

• About 4 cups (960 ml) neutral oil, such as canola or sunflower
• Powdered sugar, for finishing (optional)

Directions

1. In a large bowl, whisk together the flour, granulated sugar, yeast, baking powder, nutmeg, and salt until evenly combined.
2. In a second bowl, whisk the lukewarm milk, mashed bananas, vanilla, and egg until completely smooth and slightly frothy.
3. Pour the wet ingredients into the dry ingredients and stir with a wooden spoon just until no streaks of flour remain; the batter should be thick but drop slowly from the spoon. Cover and let rest 20 minutes so the yeast activates and the batter puffs.
4. Pour the oil into a deep heavy pot or skillet to a depth of about 2 inches and heat to 350°F (175°C), checking with a thermometer for accuracy.
5. Drop heaping tablespoons of batter into the hot oil in small batches of 4 to 5 fritters, leaving space between them so they can float freely without sticking.
6. Fry for 2 to 3 minutes per side, turning once, until deeply golden brown and puffed; adjust the heat as needed to maintain the oil temperature.
7. Lift each fritter out with a slotted spoon and drain on a wire rack set over a tray (not paper towels, which can make the bottoms soggy).
8. Repeat with the remaining batter, allowing the oil to return to 350°F between batches, then dust the warm fritters generously with extra granulated or powdered sugar.
9. Serve immediately while hot and tender, ideally with strong black coffee, spiced tea, or a small bowl of sweetened condensed milk for dipping.

Cook’s Notes

• Use truly overripe bananas with lots of brown speckles; underripe fruit will taste starchy and fry up dense rather than sweet and tender.
• Keep your oil between 340°F and 355°F; too cool and the fritters absorb oil and turn greasy, too hot and they brown outside before cooking through.
• A wire rack keeps the fritters crisp underneath; draining on paper towels can steam the crust and make it limp.
• For a chewier interior, let the rested batter sit an extra 10 minutes so the gluten relaxes and the yeast produces more gas.
• If you do not have a thermometer, drop a small spoonful of batter in the oil: it should sizzle immediately, rise to the surface in 20 seconds, and turn golden within 2 minutes.

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