Banana fritters

Delicious banana fritters are gorgeous served warm with coconut ice-cream. If you want to be even more indulgent, add a drizzle of warm caramel sauce.

  • 30 mins cooking
  • Serves 4
  • Print


Coconut ice-cream
  • 1 litre good-quality vanilla ice-cream
  • 1 cup shredded coconut, toasted
  • 1/4 cup coconut-flavoured liqueur
Banana fritters
  • 1/4 cup (40g) icing sugar
  • 2 teaspoon ground cinnamon
  • 1 egg, beaten lightly
  • 3/4 cup (50g) japanese (panko) breadcrumbs
  • vegetable oil, for deep-frying
  • 4 large_piece bananas (920g), halved lengthways


Banana fritters
  • 1
    To make coconut ice-cream, soften the vanilla ice-cream then fold in the toasted coconut and liqueur. Return to the freezer until firm enough to scoop.
  • 2
    Combine icing sugar and cinnamon in shallow medium bowl. Beat egg in shallow medium bowl; place breadcrumbs in another bowl.
  • 3
    Heat oil in medium saucepan.
  • 4
    Meanwhile, dip bananas in sugar mixture; shake off excess. Dip banana in egg, then in crumbs to coat.
  • 5
    Deep-fry bananas, in batches, until browned. Remove from pan. Drain on absorbent paper.
  • 6
    Serve the fritters with coconut ice-cream


If you can't find japanese breadcrumbs, combine ½ cup stale white breadcrumbs and ¼ cup packaged breadcrumbs and use these instead; the taste and texture of the fritters, however, won't be the same.

More From Women's Weekly Food