Baked Banana Fritters
Warm Baked Banana Fritters are the best wake up call. Sweet banana flavored pastries, baked not fried for a healthier alternative.
Servings: 18
Calories: 161kcal
Equipment
Ingredients
- For the Banana Fritters:
- 1 ½ cups flour
- ½ cup sugar
- ¼ teaspoon salt
- 2 teaspoons baking powder
- ½ teaspoon cinnamon
- 6 Tablespoons cold butter cut into pats
- 1 large egg
- ¼ cup milk
- 2 teaspoons grated orange zest
- 2 medium bananas chopped into ½” pieces
- For the Vanilla Fritter Glaze:
- 2 cups powdered sugar
- 1 teaspoon pure vanilla extract
- 4 Tablespoons milk
Instructions
- Preheat oven to 400 degrees F. Lightly grease a baking sheet. Set aside.
- In a large bowl stir together flour, sugar, salt, baking powder and cinnamon.
- Using two knives or a pastry blender, cut the butter into the flour mixture until coarse crumbs form.
- In a small bowl, whisk together egg, milk and orange zest. Pour into the flour mixture and stir until just combined.
- Fold in the chopped bananas.
- Drop by heaping Tablespoons onto a prepared baking sheet.
- Bake for 12 to 15 minutes or until the bottoms are golden brown and the tops are beginning to turn brown.
- Transfer to a wire rack and cool for about 10 minutes.
- Prepare the glaze by whisking the ingredients together, and adding the milk a little at a time until you get the desired consistency. You want a fairly thick consistency.
- Dip fritters into the glaze and let set.
Notes
* To store your fritters, place them in an airtight container so they don’t dry out. They will last 2 days at room temperature, up to 1 week in the refrigerator, and up to 3 months in the freezer. From frozen, thaw them at room temperature for a few hours and enjoy.
* I found this recipe in a pamphlet at my local HyVee.
Nutrition
Serving: 1g | Calories: 161kcal | Carbohydrates: 29g | Protein: 2g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Cholesterol: 21mg | Sodium: 122mg | Fiber: 1g | Sugar: 20g