I’ve gone bananas!

Once I won a ToastMasters Impromptu Award for sharing my dislike of bananas. They still call me the Banana Lady at work. I have a banana mental block: its smell, the way it looks when exposed to air, the texture. Believe me, I have banana issues. Big ones, but I won’t bore you with them. HOWEVER, there are 2 things I like banana hints in: banana bread and banana fritters. The fritters are another goody my mom used to make when I was growing up.

I’ve been thinking about banana fritters for a while now, so when I bought a share of produce from a local farmers market association-group-co op thing and it included bananas, I knew the time had come. I stared at them for days waiting for them to ripen enough to make these fritters. Then they were ready, so here you go:

Banana Fritters

About 10 fritters

2 very ripe bananas
1 egg, beaten
2 tbsp sugar
1 cp flour
2 tsp baking powder
2 tbsp  milk
1 tbsp butter, melted
1/4 tsp grated nutmeg
1/4 tsp sea salt
Oil for deep-frying

Mash the bananas, it’s ok to have a few lumps. Stir in the egg, then the rest of the ingredients, until you end up with a pretty thick batter.

Preheat the oil over medium temperature; you don’t want to fry them too hot, otherwise they will brown while remaining raw in the center. Use a large soup spoon to pour the batter. Here’s a trick: dip the spoon in oil before scooping batter from the bowl, this will keep the batter from sticking to the spoon.

Drop the batter into the oil and spoon some of the hot oil over the fritters. This helps seal the top and makes it easier to flip. Fry for about 2 minutes per side until lightly brown and crisp on the edges. Once you flip them, give them a little squeeze, this helps to cook through the middle.


Drain on paper towel and serve dusted with powdered sugar.


I REALLY went bananas. *I*, Anamaris of Chef It Yourself, the same person who unloves bananas and who cringes at the sight of banana splits, went for the chocolate. I did. I don’t know what happened.

I don’t know why I did it. Well, I think I do know why I did it. It’s become apparent to me that my palate is growing up, expanding, refining, becoming more flexible.

I gave it a try, and OH.MY.GAWD!


Just a light smear of it will do. There was something magical about the combination. The fritters are slightly sweet with just a hint of banana, they develop a nice crisp edge, while they’re goey doughy inside. The Nutella teases you with its light chocolate taste.

Now I must leave you so I can come to terms with this choco-banana turn.


Cookingly yours,