All Posts, by Date » Baby Friendly Recipes » Banana Blueberry Fritters
By: Amy
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I first published the recipe for these Banana Blueberry Fritters back in 2014 but have now decided to update the post with some new photos and a slightly altered recipe.
Despite this having been a popular post on my blog, with many positive comments, I have also had some negative feedback. Many people felt the flour to banana ratio was wrong.
I think it really depends on the size of the bananas to how much flour you need. Personally, I find ¼ cup of flour works well but I have increased this to ¼ -½ cup following the feedback from readers.
I'd recommend trying a ¼ cup first and adding more flour if needed.
I usedplain flour in the original recipe but have updated it to buckwheat flour. I have started using this flour a lot more in my cooking and really like it.
Buckwheat flour is gluten-free and I get so many requests for gluten-free recipes. It is an acquired taste so feel free to use plain flour.
I love these banana blueberry fritters and often make them as a dessert when I have overripe bananas to use up. With only three ingredients they are super easy and quick to make.
A lot of sweet fritter recipes contain added sugar but I feel the bananas provide enough sweetness and when the blueberries burst open they add a further sweet hit.
Theydefinitelyhelp with my sweet cravings and I struggle to stop Finn & Rory eating them all in one sitting!
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4.68 from 143 votes
Author: Amy
Banana and Blueberry Fritters
A fruity, sweet snack or dessert.
Prep Time: 10 minutes minutes
Cook Time: 5 minutes minutes
Total Time: 15 minutes minutes
Serves:6 small fritters
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Ingredients
- 2 ripe bananas
- ¼ - ½ cup buckwheat flour (or plain flour) *See note 1
- ¼ cup blueberries
- pinch of cinnamon (optional)
- 1 teaspoon coconut oil for frying *See note 2
Instructions
Mash bananas and then stir in the flour and cinnamon.
Add the blueberries and stir through.
Heat a non stick frying pan on high and add the coconut oil.
Reduce to a medium heat and spoon 1 tablespoon of batter into frying pan per fritter.
Fry fritters until brown on both sides
Remove fritters and allow to cool a little before serving.
Video
Recipe Notes
1) I recommend starting with ¼ cup of flour and adding more if needed.
2) I have a new non-stick pan and need very little oil. You may need more depending on your pan.
Nutritional information is a ROUGH guide only, calculated using an online nutrition calculator.
Nutritional facts
Serving: 1tbsp fritter | Calories: 62kcal | Carbohydrates: 13.5g | Protein: 1.1g | Fat: 2g | Cholesterol: 0mg | Sodium: 1mg | Sugar: 5.6g
Course:Snack
Cuisine:Snack
Did you make this recipe?Tag me on Instagramat @healthylittlefoodies or leave me acomment & rating below.
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Meet Amy
Amy Whiteford runs the blog Healthy Little Foodies. She is a mum to two, has a BSc (Hons) Food Science, PGDE Primary Education and a Certificate in Childhood Nutrition. She uses her experience and knowledge to create healthy and delicious recipes for kids. Explore the site for creative ideas, tips, and inspiration! Read more
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377 Comments
Leah lee says
I feel like I’m usually the people in the comments saying how the recipe didn’t work out for them but finally this is not the case! lol turned out great and my littles loved!Reply
Berenice Ramirez says
Made this recipe starting with 1/4 cup of flour, it was a complete mess they stuck to the pan no matter how much oil I had added . I tried again because we all know how that first pancake can come out, but again I couldn’t even turn it . Decided to add a bit more flour and it worked better but it tasted almost like cardboard. So I started again, but added one egg and only the 1/4 cup of flour and it was delicious! So I suggest adding that one egg to help
Reply
Amy says
Hi Berenice, I'm sorry you didn't have success with the original recipe but I'm glad you were able to adapt it to make it work )
Reply
Tina N says
I experienced a lot of what these reviews said about it being a gooey mess that didn’t brown and get sticky. I even have it in the lowest heat setting, used 1/2 cup of flour and it still didn’t work. It tasted good, but definitely messy. Next time, I would add more flour for the 2 bananas. I also used a non stick pan and plenty of oil but apparently not non stick enough.Reply
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