spiced chai banana fritters

I don’t know what it is about bananas, but I always forget that I have them around. And inevitably, they start over-ripening and take on the splotchy brown coat we’ve all experienced too many times before.

But it also sucks to just throw away the bananas. So what can you do with overripe bananas? Banana bread is tried and true, but old news in my book. And then it occurred to me – a while ago during one of my few free spare moments, I watched Gordon Ramsay (celebrity chef crush) make banana coconut fritters on his show Gordon Ramsay’s Ultimate Home Cooking.

I didn’t have coconut at home though, and as I always do, I wanted to put my own spin on it. Digging through my pantry, I found a bunch of spices that I’ve hoarded throughout the years but just don’t get enough love. Ground cloves, cardamom, cinnamon, nutmeg, ginger, all-spice. Sounds like spiced chai. Spiced chai banana fritters!

Perfect combination of flavors. Think fried banana meets cinnamon sugar donut, with a kick.

Spiced chai coating
1/2 tsp cloves, ground
1/2 tsp cardamom, ground
1/2 tsp nutmeg, ground
1/2 tsp all-spice, ground
3/4 tsp ginger, ground
1 tsp cinnamon, ground
3/4 cup white granulated sugar

Banana fritter
3 1/2 ripe bananas
1 cup all-purpose flour
1 tsp baking powder
1/3 cup white granulated sugar
Pinch of salt
Vegetable oil

1. First thing to do is to prepare the spiced chai coating that you’ll roll your fritters around in. Measure out all the spices and sugar and mix together until even. Spread evenly across a flat dish, and set aside.

spiced chai banana fritters

spiced chai banana fritters


2. In a large bowl, add the ripe bananas and mash until smooth. I used a potato masher, but using 2 forks could work too (just takes longer).

spiced chai banana fritters

spiced chai banana fritters


3. Sift in all the dry ingredients (flour, baking powder, sugar, salt) into the mashed bananas. Whisk everything together until evenly combined, and the batter looks smooth and glossy.

4. Cover the batter with plastic wrap and chill in the fridge for at least 15 minutes.

5. In the meantime, heat some vegetable oil in a deep sauce-pan over high heat (fill to about 1/3 the height of the pan).

6. When the batter is done chilling, pull it out of the fridge. Begin frying the fritters when the oil is hot enough. *Hint: You can test to see if the oil is hot enough by testing a little bit of the batter – when dropped into the oil, it should immediately sizzle and start to brown.

7. Scoop 1 tbsp dollops of batter into the oil, frying about 4-5 each time, rolling them around in the oil as they fry. Fry until puffed up, golden brown on all sides, and cooked all the way through (fork or knife comes out clean). *Note: These fry up pretty quickly, about 10-15 seconds per side.

8. Place the just-fried fritters on a cooling rack lined with paper towels to absorb excess oil. Then, transfer to the plate with the spiced chai and roll the fritters around to coat evenly.

spiced chai banana fritters


9. Serve while hot!

spiced chai banana fritters

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