This simple circa 1930s recipe for banana fritters was inspired by Ms. Ann Knight’s version in The Fellowship Cook Book by Members and Friends of The Second Congregational Church in Norway, Maine. These fritters are sweet with a smooth texture and best eaten piping hot from the skillet. They have no refined sugars other than the optional dusting of powdered sugar for presentation.
3 bananas (about 14 oz) ripe (not overripe) bananas
1 cup oat flour
1 tsp baking powder
1/4 tsp salt
1 large egg
1/3 cup milk
2 tbsp peanut oil for frying
Mash the bananas in a bowl with a potato masher until creamy.
Sift the oat flour, baking powder and salt into the bowl.
Pour the milk into a measuring cup, then add the egg and beat by hand before adding to the bananas and flour.
Mix together until it forms a batter.
In a large skillet add one tablespoon of the oil and set the heat to medium. Once hot, drop the batter in by spoonfuls and flip the fritters when sides are bubbling. Add the second tablespoon of oil when halfway through the batter.
Makes fifteen fritters that are fun to eat by hand once served to the table–that’s what we do!
So simple, wholesome and easy to make!