Cinnamon Banana Fritters

Sweet and crunchy banana fritters, a street food classic - gluten, dairy and nut free - and paleo and AIP compliant, too. 

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You know what I always used to ask my Mum for, at the chip shop? And she'd never get me one? 

Banana Fritters. 

I'd stand there, looking up at the menu, wondering what they were like, but I'd always have to walk home with my battered sausage and chips instead, because I wasn't allowed one. Boo. 

So when I was old enough to go to the chip shop by myself I bought one. And they were everything I thought they would be - sweet, soft, hot and crisp. 

And, as I've been feeling nostalgic lately, I decided to paleo-fy (or AIP-ify) them. Because everyone should be able to have a banana fritter from time to time. 

Just a thing. Some versions - you find these often in Chinese takeaways - have these batters drenched once cooked, in a sweet honey or sugar syrup. But I don't think it needs it. The banana inside will be meltingly toffee-like and sweet enough. 

Oh, and these are dusted in cinnamon. And they're really good. 

But don't take my word for it. 

Deep frying safety: don't overfill the pan with the fat, and never leave it unattended. Once you've finished making these fritters, turn off the heat and leave the pan and the fat to cool. 

Banana Fritters
Makes 8-10

2 ripe, yellow bananas, peeled
half a cup of cassava flour
pinch of sea salt
quarter teaspoon ground cinnamon, plus extra for dusting
half cup of sparkling water
250g lard, for frying

Cut each peeled banana into 3-4 pieces and put to one side. Mix the batter ingredients together and whisk until smooth. Heat the lard in a medium-sized saucepan. Be aware that the hot fat will fizz and bubble up when you add the fritters so make sure you use a deep, wide-ish pan. Once the lard has melted and starts to crackle and shimmer, drop in a tiny amount of batter. If it fizzes and cooks in a little ball, the fat is ready for frying. 

Dip the banana pieces in the batter and drop them gently into the fat, taking care not to splash. Fry for 2-3 minutes (you might want to do this in batches rather than over-crowd the pan). Turn them over with a long-handled, metal slotted spoon to make sure they brown evenly. Once crisp and sizzling, lift them out and drain onto a clean paper towel or kitchen paper. Turn off the heat under the oil and leave to cool. 

While hot, scatter with a little more cinnamon, and eat while hot. Cool a little before serving, they'll be very hot inside. 

Get your cassava flour here... 

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If you make these fritters, come and tag me in on Instagram - I'd love to see! 


  1. Whoa. These look amazing! I love that you use cassava flour too. I can't wait to try these!

  2. This looks so good! I've never had banana fritters before but now I can't wait to try it.

  3. So super fun! My girls will love these!

  4. These look absolutely divine! I've actually never had this dish before, but it looks like it's time to try.

    1. Let me know what you think if you try them Irena!

  5. Bet this is super tasty! It sounds and looks delicious!

  6. Just reading the title is making me drool! Yum!

    1. Thanks - yes, love the cinnamon-banana combo!

  7. Can you do these in an air fryer?

    1. Hi Cathy, I've never tried them in an airfryer - The only thing I would say is that the batter is wet when they go in, so if there's any risk of it all just dropping off the banana that it wouldn't work. You need the whole banana fritter to kind of 'set' at once. Hope this helps?

  8. I've never had banana fritters before, but one look at these and I can see why you're feeling nostalgic, and a dusting of cinnamon never hurts either!

  9. Why am I allergic to banana's? So sad. These look amazing!

  10. These look so good! I love fried bananas!

  11. They look so moist and delicious. I totally love it !

  12. Fried Bananas are amazing! I never thought to batter them so that's just genius.

  13. these are great any time we have a donut craving. I like to drizzle them with honey and a little dollup of coconut cream!


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