It’s that over-ripe banana problem again! But if you’ve got a banana bread recipe, or this Jamaican banana fritter recipe, you’re good to go. You need never throw an over-ripe banana away again. These banana fritters are also very quick to make, so if you don’t have time for banana bread make these instead.
You need over-ripe bananas, a bit of flour, molasses and a few spices and the rest is easy. Mash the bananas, weigh in the flour, etc, and get the frying pan ready. I like my Le Creuset cast iron square frying pan best (seems it’s discontinued), but non-stick is good too. Stainless steel isn’t so good unless you use lots of oil – which isn’t so healthy.
There are recipes online for this treat, but they all use white flour and even add sugar! This recipe uses a mix of wholemeal wheat flour and wholemeal buckwheat flour plus molasses, so is super healthy in comparison. You don’t need to use buckwheat flour, but I like to mix it up a bit. But you can just use wholemeal flour if you prefer.
Putting table spoon sized dollops into a medium hot pan lets them spread out a bit. Make sure they don’t burn though, and turn them over as soon as you can unstick them. It usually takes a couple of minutes for the first side, and a bit less for the second.
I like to make a quick batch of these Jamaican banana fritters and fry it all up quickly. They don’t keep particularly well in the fridge or when cold. So eat them fresh off the pan with some vegan ice-cream, soya yogurt or soya cream. You can sprinkly some chopped hazel nuts on top if you like, or even add a tiny dash of maple syrup for total decadence.
English Style Banana Pancakes
- 1 potato masher not essential - can use a fork, but a masher is best
- 1 skillet or frying pan
- 1 set of digital scales
- 400 g very ripe bananas approx 3 large ones
- 150 g self-raising wholemeal flour
- 50 g wholegrain buckwheat flour
- 200 g plant based milk I prefer soya milk but any is fine.
- 15 g molasses
- 1 teasp baking powder
- 1 teasp cinnamon
- 1/2 teasp ground nutmeg
- peel the bananas and place in a medium sized bowl, or defrost 400g from the freezer - as shown.
- mash them with a fork or potato masher when defrosted or peeled.
- add in the nutmeg, cinnamon, baking powder & molasses
- Add in the flours immediately after - weigh directly into the bowl on a set of digital scales.
- mix thoroughly
- put a ladle sized quantity into a pre-heated oiled frying pan
- spread it out with the bottom of the ladle into a fairly large thinnish circle.
- after a couple of minutes try to unstick it, working from the outside int and turn it over and pat it down. It should be a nice golden brown.
- Fry the other side for about half the time of the first side.
- remove from the pan and spread with maple syrup, chocolate spread and add some lemon juice and soya cream and roll up. You can add a scoop of ice cream and more soya cream to the side too!
- roll it up eat the pancake while it's still nice and warm.
- I've amended the recipe, so the quantity is slightly more than before - now it's 400g. This is so that the same amount is required for the banana bread, Jamaican fritters and pancakes. This means you can keep frozen bananas, and then defrost them to make eithe the banana bread, banana pancakes, or banana fritters.