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 used plain 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.
They definitely help with my sweet cravings and I struggle to stop Finn & Rory eating them all in one sitting!
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Banana and Blueberry Fritters
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.
Nina M. says
Not our recepie. They were raw inside. Maybe I put too much flour
Amy says
Hi Nina, sorry you didn't have success with the recipe. The banana is quite gooey and so it may have appeared raw. Did it have a raw flour taste?
Ophelia Foote says
I made these this morning because I wanted pancakes but didn’t have any baking soda. They were so delicious and quick. Love them! I’m never making pancakes again.
Amy says
Brilliant! So happy you liked them 🙂
Chris says
So easy and so delicious! For a half batch I put in one small banana, 1/4 cup flour, and 1/4 cup blueberries I used maybe three tablespoons batter for each fritter , and might lessen the flour (or use a bigger banana) so that they spread out a little more easily. I was very pleased to find this idea for fritters since I recently had to give up oats and gluten and rethink breakfast food. Thank you!
Monique says
My first batch turned out terrible. They were mushy and burnt partly because I didn’t have the right nonstick pan and I didn’t have enough flour. My second batch turned out much better. They were not mushy and they held together well. I used frozen blueberries, but I wonder if I had used fresh if maybe they would’ve had a little bit more sweetness to them.
Amy says
Sorry you didn't have success with the recipe Monique. You def need a non stick pan for these and they need enough flour to hold together. Frozen blueberries will add more moisture so you would need to up the flour.
Alicia says
They were just moody. Never really stayed together.
Amy says
Hi Alica, sorry you didn't have success. Maybe you just needed to add a little more flour, it really depends on the size of your bananas.
Katie says
How long will these last if made ahead and stored in the fridge?
Amy says
Hi Katie,
For the best experience, I suggest enjoying these right away. While they can be safely stored in the refrigerator for a couple of days, please be aware that they might undergo some discolouration and texture changes, such as turning brown and potentially altering in consistency.
This is an older recipe and at the time of writing it, I didn't include storage instructions and didn't test it. Sorry.
Ana says
Mine were a mushy mess... I feel like Med heat was too high, I could smell the coconut oil burning and they didn't have enough time to cook through. It would be helpful to know what the consistency should be to know if more flour is needed. Otherwise, taste was good. We ate mushy fritters.
Amy says
Sorry you didn't have success with the recipe Ana. I now add process shots and videos to my recipe so readers can have a better idea of what mixtures should look like etc. This is an older recipe that I still need to update, hopefully that would help as you said.
Marie E. says
I was skeptical going in to making these, and was afraid they would be mushy. Nope! They were easy, sweet, and not mushy at all. I used cherries instead of blueberries. Delicious.
Amy says
Thanks Marie, cherries sound delicious. 🙂
Ria says
I made these today. Used 1/4 cup buckwheat flour and 2 bananas that weren't fully ripe but good enough. Squished all the blueberries then took out the chunks of skin because I wanted to be extra cautious for bub. Used a tiny amount olive oil and made them on a flat plated sandwich press. Worked out quite well and tasty. Thank you!
Amy says
Thanks Ria
lilmom says
Can anyone note if the have tried this with GF, coconut or any nut flour?
Adrienne says
I tried it with almond and coconut flours. It didn’t really work that well. I kept adding more to make them less sticky, and I used a lot of oil, but they still stuck a lot. It helped to lower the heat and make them really small. On the other hand they are delicious. Next time I will probably try a regular GF flour blend.
Dayna says
Can i freeze these?
Amy says
Hi Dayna, I have never actually tried freezing them. I'm not sure how they hold up as banana can go slimey after defrosting.