Puffy, banana- and cinnamon-infused fried balls of goodness, our Banana Fritters recipe is the ultimate brunch treat. This quick and easy banana “beignet” recipe is cakey and coated with a nice light dusting of powdered sugar. Serve them alongside fresh fruit for breakfast or layer on the sweets to transform these fritters into dessert. Our Test Kitchen particularly enjoyed them topped off with an added drizzle of caramel or a scoop of vanilla ice cream.
From start to finish, this 8-ingredient recipe will only take you 30 minutes. Simply stir together your ingredients, fire up your oil, and you’re ready for the real fun to begin. To make sure your fritters turn out golden brown and never greasy, heat the oil 360 degrees and maintain the temperature. Between batches, make sure your oil temperature gets back up. Let them cool for a few minutes before serving. The cooling process lets the center of the balls finish cooking. Once cool, top as you please, but don’t skimp on the powdered sugar.
How to Make It
Pour oil to a depth of 3 inches in a large saucepan; heat over high to 360°F. Meanwhile, stir together egg, pancake mix, bananas, buttermilk, vanilla, and cinnamon in a bowl using a fork until combined.
Working in 3 batches, gently drop about 4 spoonfuls of batter (1 heaping tablespoonful each) into hot oil. Cook until light golden brown and puffed, about 3 minutes per batch, flipping fritters halfway through cook time and adjusting heat as needed to maintain oil temperature of 360°F. Transfer fritters to a plate lined with paper towels using a slotted spoon. Let cool 2 minutes.
Dust fritters liberally with powdered sugar. Serve immediately.