I have too many bananas that ripened at once so I decided we’re going to have banana fritters for dinner. This simple, thrifty, gluten-free recipe was inspired by Ms. Ann Knight’s 1930s version in The Fellowship Cook Book by Members and Friends of The Second Congregational Church in Norway, Maine. These fritters are mini pancakes with a creamy texture and taste best when hot from the skillet. They have no refined sugars other than the optional dusting of powdered sugar for presentation simply because they don’t need any!
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 until it reaches the 1/3 mark, add the egg to the cup and beat with a fork. Add the milk and egg mixture 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!