Beignets Banane are beloved across Guinea and West Africa — ripe bananas mashed into a simple spiced batter and fried until puffed and golden. Eaten warm from the fryer, dusted with sugar, they are found at every market stall and make a perfect dessert or afternoon treat. Simple ingredients, maximum pleasure.
Serves 4
Stir together mashed banana, flour, sugar, cinnamon, and baking powder into a thick batter. Add a tablespoon of water if too stiff.
Drop spoonfuls of batter into hot oil (170°C) and fry 3–4 minutes, turning once, until golden brown all over.
Remove with a slotted spoon and drain on paper towels.
Dust with sugar and serve warm.
The riper the banana, the sweeter and more flavourful the fritters.
Maintain oil temperature — if too cool, fritters absorb oil and become soggy.
Weigh dry ingredients on a scale instead of using cups — grams are the difference between a tender and a tough crumb.
Bring eggs and dairy to room temperature before mixing; cold ingredients seize fats and produce a dense, uneven texture.
Add a pinch of nutmeg or vanilla extract to the batter.
Dip in chocolate sauce for a decadent dessert.
Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.
Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.
Best eaten fresh. Leftovers keep 1 day; re-crisp in an oven at 180°C for 5 minutes.
Banana fritters are made across West Africa and the Caribbean, reflecting both the abundance of plantains and bananas in the region and the colonial-era fusion of African and European frying traditions.
For a healthier version, spoon batter into a greased muffin tin and bake at 190°C for 18–20 minutes.
Any neutral high-smoke-point oil works — sunflower, canola, or vegetable oil.
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
Per serving (120g / 4.2 oz) · 4 servings total
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