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Banana Corn Fritters

If there's one fruit that we keep in the house year round, it's bananas. Since they start to get spots and turn brown after only a few days, I'm constantly trying to come up with new recipes which use one of our favorite potassium filled fruits.

Since we can't always have dinner as a family, as much as we may try, breakfast is our real family meal. We try to cook something together (including Kenya) every morning before the demands of work and school begin. This fritter recipe is a great one for getting your kids involved in because they can peel and mash the bananas while you're measuring out the remaining ingredients. Within minutes you'll have golden sweet cakes that we love to top with honey. They're guaranteed to be a huge success with the entire family!

[amd-recipeseo-recipe:374]

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Banana Corn Fritters (Makes 20 Fritters)

Prep Time: 2 mins Cook Time: 6 mins

nut free

Ingredients

  • 3/4 Cup cornmeal*
  • 1/2 Cup Flour
  • 1 Tsp Baking Powder
  • 1/2 Tsp Salt
  • 1 Tsp Cinnamon
  • 3 Medium Bananas
  • 2 Tbsp Milk*
  • 1 egg
  • 1 Ear of Corn, kernels cut off the cob (or 1/2 cup frozen corn, defrosted)
  • Canola or Vegetable Oil, as needed
  • Honey, for serving

Preparation

1. Combine the first 5 ingredients in a bowl and whisk to combine.
2. In a separate bowl, mash the bananas and add the milk and egg. Whisk to combine.
3. Add the cornmeal mixture to the wet ingredients with the corn kernels and whisk until smooth.
4. Place about 1 tbsp of oil in a large sautepan over medium heat.
5. Place 2 tbsp of the banana/corn mixture in the pan to make each fritter.
6. Cook the fritters for 3 minutes on each side until golden and cooked through.
7. Drizzle with honey and serve.
*Allow to cool then place in ziploc bags, label and freeze up to 4 months. When ready, place in toaster oven or oven at 300 for 10 minutes until heated through.
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Hi, I’m Catherine. Mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. My passion is creating simple, healthy recipes that can be enjoyed by the whole family.

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16 comments

  • Michelle

    yum!

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  • Maria

    Great recipe! I made some as \"pancakes\" and some other with a pastry bag, so I could have a finger shape, for my 2 y/o to be able to dip them in honey :)

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  • Nanda

    I finally just made these and they seemed really dense. Anything you may have left out of the recipe, technique-wise? Did you separate the eggs or something?

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  • Alicia

    Can these be made into muffins?

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  • Theresa787

    Another yummy recipe, thank you. I swapped all-purpose flour for whole wheat pastry flour, and needed to incorporate a total of five tablespoons of milk instead of two (probably because of the switch in flours). It was a very thick batter, so I spread it out a little as soon as the batter hit the pan, then I cooked the batter as I would a pancake. Thank you again.

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  • Laura

    Just made these for lunch today and they were sooooo good!! My 16 month old scarfed them down!

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  • Meatless Monday: Taste Of Failure Red Pen Mama

    [...] other dish I tried that I thought would be a sure thing was Banana Corn Fritters (recipe at Weelicious.com, a new-to-me site. I wish I could remember how I stumbled onto [...]

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  • Rebeca The Average Parent

    Oh, these are so delicious! I made them exactly according to recipe. (with frozen corn). My boys gobbled them up like cookies (sans honey). I'm always looking for ways to add more grains and substance to my bottomless pits...I mean kids...so this is a good find!

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  • Snoopypana

    My 9yo daughter Indy & I made these this morning. They were SO delicious! We used whole what flour and topped them with agave.

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    • Snoopypana

      Whole wheat flour!

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  • tive76

    Made them this morning, very thick and heavy, added more milk, but no help. Cooked a couple to see if they would come out ok, but nope, just really heavy. Double checked that all the ingrediants were right and they were.

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  • tive76

    Just realized what I did wrong, so will be trying again soon.

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  • MicIhelle

    tive76, what were you doing wrong? I want to try these out.

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  • Kay

    These were dense but tasty. I enjoyed them dipped in some PB but my son liked them plain.

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  • Erika Rios-Lindemann

    These are so unique and yummy!

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  • Selena

    I made these years ago and they were good but my son wasn't into them. Made them again with some allergy friendly substitutions and they turned out great! Used oat flour instead of regular flour, almond milk, and a flax egg. Used a few more tablespoons of almond milk to get a good consistency. Both kids ate them!

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