Fried Banana Cake

About This Recipe

Bananas are plentiful on Nauru, and frying them in batter is one of the oldest ways islanders have turned overripe fruit into something spectacular. These little cakes are denser than a standard banana fritter — the banana is mashed directly into the dough, giving each patty a moist crumb and a caramelised crust. Eaten warm with a drizzle of coconut syrup, they are a staple at family gatherings.

Ingredients

Serves 4

• 3 largevery ripe bananas, mashed
• 1 cupplain flour
• 2 tbspsugar
• 1 tspbaking powder
• 2 tbspcoconut oil, for frying

Instructions

1. 1

   Make the batter

   Mash bananas until smooth. Stir in flour, sugar and baking powder until a thick batter forms. Do not over-mix — a few lumps are fine.

2. 2

   Heat oil

   Heat coconut oil in a non-stick frying pan over medium heat.

3. 3

   Fry

   Drop heaped tablespoons of batter into the pan, flattening slightly. Cook 3–4 minutes per side until deep golden brown.

4. 4

   Drain and serve

   Drain on paper towel. Serve warm, dusted with icing sugar or drizzled with coconut syrup.

Variations

• •

  Add desiccated coconut to the batter.

• •

  Serve with vanilla ice cream for a dessert upgrade.

• •

  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.

Storage

Best fresh. Store leftovers in an airtight container up to 1 day; reheat in a dry pan.

Frequently Asked Questions