Whether you’re looking for a recipe for breakfast, lunch or dinner, these Banana Corn Fritters are sure to fit the bill!

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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.

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When we have some bananas that are about to go past the point of return, we switch off between making Banana Chocolate Chip MuffinsBanana Oatmeal Chocolate Chip Cookies or this delicious Gluten Free Banana Bread, but when I came up with this recipe I knew it would be in our “bananas are about to be bad” recipe rotation.

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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. 

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When we aren’t whipping up a quick smoothie for breakfast, we love making Banana Corn Fritters. They’re fun to make and not to mention absolutely delicious. We also love a recipe that uses corn because it’s packed with fiber, vitamins and minerals. The kids are obsessed with this recipe which makes me super happy.

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So go ahead, let those bananas on your counter get a little brown and extra sweet, cut some fresh corn off the cob and make this recipe ASAP! These crisp, caramelized Banana Corn Fritters will be your new go-to breakfast. I promise! Let me know what you think of this recipe. I know you’re going to love it. Tag me on social media if you make it so I can see your creation! 

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Banana Corn Fritters

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Author: Catherine McCord
Prep Time 2 minutes
Cook Time 6 minutes
Total Time 10 minutes

Ingredients  

  • 3/4 cup cornmeal
  • 1/2 cup flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1 teaspoon cinnamon
  • 3 medium bananas
  • 2 tablespoons milk
  • 1 egg
  • 1 ear of corn, kernels cut off the cob (or 1/2 cup frozen corn, defrosted)
  • vegetable or canola oil, as needed
  • honey, for serving

Instructions 

  • Combine the first 5 ingredients in a bowl and whisk to combine.
  • In a separate bowl, mash the bananas and add the milk and egg. Whisk to combine.
  • Add the cornmeal mixture to the wet ingredients with the corn kernels and whisk until smooth.
  • Place about 1 tbsp of oil in a large sautepan over medium heat.
  • Place 2 tbsp of the banana/corn mixture in the pan to make each fritter.
  • Cook the fritters for 3 minutes on each side until golden and cooked through.
  • 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.

Nutrition

Sodium: 90mg | Sugar: 2g | Fiber: 1g | Cholesterol: 10mg | Calories: 60kcal | Protein: 1g | Carbohydrates: 12g
Did you make this recipe?Mention @Weelicious or tag #weelicious!

About the Author

Catherine is a 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. I create simple, healthy recipes the whole family will love.

Comments

  1. 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!

  2. 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.

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

  4. 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!

  5. […] 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 […]

  6. 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.

  7. 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?

  8. 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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