Banana Fritters are made with cakey batter, fried to perfection and loaded with bananas. And, they are all topped off with a sweet glaze, making it taste almost like a funnel cake or mini donut! In fact, the most common Apple Fritters are sometimes referred to as apple fritter donuts. Another great recipe to use up your ripe bananas is my Chocolate Chip Banana Bread recipe.Banana Fritters Fritters are similar to donuts, being they are pan-fried or deep-fried balls of dough. They can be sweet or savory, but I prefer the traditional fruit-filled fritters myself. (Try saying ‘fruit-filled fritters’ ten times fast😀.) I have the more traditional Apple Fritter and just made a Fresh Blueberry Fritter that I loved!Banana Fritters RecipeThere are two important parts to this recipe–the fritters and the sweet glaze I mentioned earlier. With a few basic ingredients, these Banana Fritters come together really fast.Fritters IngredientsAll-purpose flourBaking powderSaltCinnamonEggs–Out of eggs? No problem! Try one of my Egg Substitutes for this and your other recipes that call for eggs.Whole milkVanillaButterRipe bananasVegetable or canola oil (for frying)Glaze IngredientsConfectioners’ sugarVanillaWaterI laughed when I saw this… almost looks like fried chicken! 😂How to Make Banana FrittersIn the instructions, I suggest starting to heat your oil after the batter has come together. The first few times I made these I would start the oil right away (trying to save time) and I would always forget and the oil would get too hot and burn the batter. Be sure to give yourself a few minutes to allow the oil to get to 375°F after the batter has come together. Try to also use a pan that is bigger than you would need, as there can be hot oil splattering and that is never a good thing. I made 10 fritters with this recipe, but it all depends on the size of the fritter you prefer.How to Make the GlazeYou may have noticed that I opted for water instead of cream or milk in the glaze recipe. When coating donuts you want the glaze a little thinner than you would use for cakes or cookies. Another option instead of a glaze? Sprinkle them with cinnamon sugar when cooled. It’s just 1/4 cup granulated sugar and 1 tablespoon cinnamon. You could also dust them with confectioners’ sugar. Or simply enjoy plain!Looking for More Banana Flavored Treats?Ultimate Banana PuddingCinnamon Sugar Banana BreadBanana Chocolate Chip CookiesBanana CakeBanana Fritters are made with cakey batter, fried to perfection and loaded with bananas. Course: Breakfast, Dessert Cuisine: American Keyword: apple fritters, Banana Fritters, Fresh Blueberry Fritters Servings: 10 fritters Calories: 214 kcal Author: Amanda Rettke-iambaker.netBANANA FRITTERS 2 cups (250g) all-purpose flour 3 teaspoons baking powder 1/2 teaspoon salt 1 teaspoon cinnamon 2 large eggs 1/2 cup (122g) milk 1 teaspoon vanilla 1 tablespoon butter, melted 2 ripe bananas, chopped Vegetable or canola oil, for fryingGLAZE 1 1/4 cups (156g) confectioners’ sugar 1/4 teaspoon vanilla 3-6 teaspoons waterBANANA FRITTERSIn a medium bowl, whisk together the flour, baking powder, salt, and cinnamon. Set aside.In a separate bowl, combine the eggs, milk, vanilla, and melted butter.Add the egg mixture to the flour mixture, stirring until combined.Fold in the ripe, chopped bananas.Fill a frying pan halfway with oil. Heat over medium heat until the oil reaches 375°F with a candy thermometer.Slowly drop ¼ cup of batter into the oil and let fry until golden brown, about 2-4 minutes per side depending on the heat of your oil.Flip and fry until the opposite side is golden brown. To test for doneness, insert a small knife (or toothpick) into the center. If there’s still uncooked batter in the center, fry for a bit longer. Transfer to a paper towel-lined cooling rack and let cool. Repeat with the remaining batter being sure to check the temperature of the oil throughout the process.GLAZEMake the glaze by combining the sugar, vanilla, and 3 teaspoons of water. Add more water, 1 teaspoon at a time, until a pourable consistency is reached.Drizzle the glaze over the cooled fritters and let dry. meet Amanda RettkeAmanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.