Dessert · Jamaican

Jamaican Banana Fritters

Daniel Brooks

Recipe by Daniel Brooks

Grilling & hearty mains · August 7, 2026

These sweet, spiced fritters turn overripe bananas into crispy-edged, soft-centered bites in about 20 minutes. They are a classic Jamaican treat that works for dessert, snack time, or a weekend breakfast alongside coffee. Best of all, they use pantry staples and one bowl.

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Jamaican Banana Fritters

Why you'll love this

  • Ready in under 20 minutes with pantry staples
  • A great use for overripe bananas
  • Crispy edges, soft spiced centers
  • Kid-friendly and endlessly snackable

EveryDayMeal recipe

Jamaican Banana Fritters

Prep
5m
Cook
12m
Total
17m
Serves
4
Level
Easy

Ingredients

  • 3 ripe bananas, medium
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 3 tablespoons brown sugar
  • pinch salt
  • 1 cup all-purpose flour
  • as needed oil, for frying

Equipment

  • Mixing bowl
  • Fork
  • 10 inch skillet
  • Slotted spoon or spatula
  • Paper towels

Instructions

  1. Mash the bananas in a bowl with a fork until mostly smooth, leaving a few small lumps for texture. The riper the bananas, the sweeter and more flavorful your fritters will be.
  2. Stir in the brown sugar, vanilla, cinnamon, nutmeg, and a pinch of salt until evenly blended so every bite has that warm spice.
  3. Sift in the flour and stir just until combined into a thick, scoopable batter. Do not overmix or the fritters can turn tough.
  4. Pour about 1/4 inch of oil into a 10 inch skillet and heat over medium-high until it shimmers, around 350 degrees F. A drop of batter should sizzle right away.
  5. Drop the batter in by heaping spoonfuls, spacing them apart. Fry until the underside is golden and small bubbles form on top, about 2 minutes.
  6. Flip each fritter and cook the second side until deep golden brown, another 1 to 2 minutes, so the center cooks through.
  7. Transfer to a paper towel lined plate to drain. Serve warm, dusted with a little extra sugar if you like.

Tips from the kitchen

  • Use very ripe, spotty bananas for the best natural sweetness and flavor.
  • Keep the oil at a steady medium-high; too hot and the outsides burn before the centers cook.
  • Fry in batches so you do not crowd the pan and drop the oil temperature.

Estimated nutrition per serving: 260 cal · 3g protein · 45g carbs · 8g fat

Make it your own

  • Add a handful of raisins or shredded coconut to the batter.
  • Swap nutmeg for a pinch of ground ginger for a warmer spice note.
  • Serve drizzled with honey or a squeeze of lime for a Jamaican touch.

Storing & make-ahead

Best eaten fresh and warm. Store leftovers in an airtight container in the fridge up to 2 days, then reheat in a 350 degree F oven or air fryer for a few minutes to crisp them back up. Avoid the microwave, which makes them soggy.

Good to know

Can I bake these instead of frying?
Frying gives the signature crisp edges, but you can pan-fry in less oil or air fry at 375 degrees F for about 8 minutes, flipping once.
My batter is too thick to spoon. What do I do?
Add a tablespoon or two of milk or water until it is thick but scoopable. Banana size varies, so adjust as needed.
Can I make the batter ahead?
It is best fried right away, but you can hold it up to an hour. The banana may darken slightly, which does not affect flavor.
What oil is best for frying?
Use a neutral oil with a high smoke point like vegetable, canola, or peanut oil.

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