by 
These Banana Blueberry Fritters, made with overripe bananas, flour, and juicy blueberries, are a simple and sweet alternative to pancakes-perfect for a quick snack, or dessert.
This recipe has been a top 10 favorite on Healthy Little Foodies for years, often earning 5-star ratings. Recently, though, some mixed feedback has come in. After digging into it, I discovered that much of the search traffic is from 'banana blueberry pancakes.'
With no baking powder and lots of mashed banana, these fritters are never going to be light and fluffy like pancakes-they're more like baked bananas: sweet, gooey, and delicious.
If you're after something lighter and fluffier, be sure to check out my blueberry banana pancakes, which might be more what you're looking for.
This banana blueberry fritter recipe also differs from more traditional banana fritters, which often include added sugar and are fried in lots of oil. My aim was to create a healthier version, ideal for babies and young kids.
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Reasons to Love This Recipe
- Simple Ingredients - The perfect way to use up overripe bananas.
- Quick and Easy - Just mash, mix, and fry.
- Texture Variety - Introducing different textures early on is important, and these fritters offer a unique, chewy bite with busts of blueberry.
- Naturally Sweetened - Sweetened naturally by the ripe bananas, no added sugar needed.
Ingredient Information (With Alternative Suggestion)
- Bananas - skip the firm bananas - ripe bananas are key for sweetness, texture and the delicious banana flavor.
- Blueberries - add a burst of flavor and texture. Feel free to skip them or swap with small pieces of other berries, or even chocolate chips for older kids/adults.
- Flour - all-purpose flour (plain flour) or a mix of whole wheat and all-purpose. Buckwheat flour works well as a gluten-free option.
- Cinnamon - for flavor, can skip or replace with othere spices such as cardamom or vanilla extract.
- Coconut Oil - for frying, can replace it with your preferred cooking oil.
See the recipe card below for quantities.
Step-by-Step Instructions (With Images)
- Mash the Bananas - Use a fork to mash the bananas, leaving some lumps for added texture. You can also use a potato masher for speed or blend if you prefer a super smooth consistency.
- Banana Mixture - In a medium mixing bowl, mix the mashed bananas with the flour, cinnamon, and blueberries. The batter should be quite thick-thicker than pancake batter. Adjust the amount of flour if needed, depending on the size of your bananas.
- Cook - Heat a medium/large non-stick skillet / frying pan over medium-high heat and add oil. Reduce to medium heat and drop 1 spoonfuls of the batter to the pan. Fry until golden brown on the first side, about 1 to 2 minutes.
- Flip - Flip and fry for a further 1 to 2 minutes. Transfer to a plate and repeat with the remaining batter.
Cooking Tips
- Use a Non-Stick Pan: Since this recipe uses minimal oil, a non-stick frying pan is essential. If you prefer not to use non-stick, or if you find the fritters sticking, make sure to add enough oil to cover the bottom of the pan for shallow frying.
- Adjust Ingredients Based on Personal Preference: There's no exact ratio of bananas to flour, nor is there an "ideal" batter consistency. The amount of flour needed depends on the size and ripeness of the bananas (extra ripe bananas are more liquidy and may require more flour). Generally, ¼ to ½ cup of flour works well with 2 medium bananas, but feel free to adjust to your preference.
- Ensure Hot Oil: Make sure the oil is hot before adding the fritters. If the oil isn't hot enough, the batter will absorb the oil.
- Monitor Cooking Temperature: Keep an eye on your fritters and adjust the temperature as needed to prevent burning.
Recipe FAQs
Yes, these fritters can be served to babies from 6 months onward, provided they are developmentally ready, have transitioned from purees, or are following a baby-led weaning approach. However, keep these considerations in mind:
Allergies: This recipe contains wheat, a common allergen. If wheat hasn't been introduced before, start with small amounts and monitor for any allergic reactions.
Choking Hazards: The blueberries should be soft and squishy after cooking, but to be extra cautious, chop them before adding them to the batter.
Always create a safe eating environment and closely supervise your baby during meals.
This guidance is general and for info purposes only-each baby develops at their own pace. Make informed decisions for your child and consult a healthcare professional for personalized advice.
Yes, this recipe has been tested with buckwheat flour and worked great.
The fritters are best enjoyed immediately while still warm. However, you can store leftovers in an airtight container in the refrigerator for up to a couple of days. Keep in mind that the texture does change-becoming more dense.
More Banana Recipes
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Banana and Blueberry Fritters
Equipment
- 1 Non-stick frying pan / skillet
Ingredients
- 2 medium small ripe bananas
- ¼ cup - ½ cup all-purpose flour (plain flour) *buckwheat flour works as a gluten-free alternative.
- ¼ cup blueberries
- ⅛ teaspoon cinnamon ,optional
- 1 teaspoon coconut oil ,for frying
Instructions
- Mash bananas and then stir in the flour and cinnamon. Half the blueberries and stir through.
- Heat a medium/large non-stick frying pan over medium/high and add the coconut oil.
- Reduce to a medium heat and add tablespoon spoonfuls of the batter into the frying pan and flatten slightly.
- Fry until golden brown on the first side, about 1 to 2 minutes. Flip and fry for a further 1 to 2 minutes. Transfer to a plate and repeat with the remaining batter.
Stephanie
Can you measure out the bananas next time and let us know and approximate amount? I've tried making this and adjusting the flour. Bananas are too various in sizes and I'm not a seasoned enough cook/baker. I have no idea what I'm doing and it's just a big mushy mess. I want to give it another try before I give up based on all the good comments!
Thanks!
Amy
Thanks for the feedback Stephanie, the next time I make it I’ll measure it out. These fritters are quite “mushy” and I think some people prefer more flour than others. I find I just add enough to be able to flip them.
Sha
My 15 month old enjoyed these so much!
The 1/4 cup plain flour was fine with 2 small bananas. I enjoyed them also!
Amy
Thanks Sha 🙂
Lea
Hi,
Could you add the ingredients in grams for your European continent readers?
Many thanks
Amy
Hi Lea, thanks for your comment. Sorry that I haven't included grams for this recipe, I do usually include gram measurements as I am actually from Scotland and so I'm more used to cooking this way. Also, I find it produces more accurate results. I didn't include grams here as it is very rough amounts and really depends on the size of your bananas. I would start with 40g of flour and add more if needed. For the blueberries, add around 45g. Hope this helps.
Valerie
My bananas were large so I used one, tested first fritter, then added another desert spoonful of flour to the batter. I added a pinch of salt at the same time.
The fritters did stick a little in my heavy non-stick pan, just have to be careful not to try flipping them too soon.
Brittany
I made some today. My 6 month old love it! How long would you think she can eat them for? How many days are they good?
Lyndsay
Can’t wait to try these! Wondering if you’ve ever used whole wheat flour instead of all purpose? If so please let me know the proportions you used and any other notes 🙂 Thanks!!
Amy
Hi Lyndsay, I have only tested buckwheat and all-purpose. I'd start by trying half all-purpose and half whole wheat and see how that goes...
Kelley
Made these yesterday, not only did my 14 month old actually enjoyed them (she has been so picky the last 2 weeks), my husband came home and next thing I know they were all gone. Will definitely makes these again!
Amy
This is excellent! Thanks for letting me know 🙂
Clare
My 11 month old ate a whole fritter after being on a (solids) food strike for 2 weeks! This definitely counts as a success
Amy
Amazing! 🙂
Misha
I’m not sure what I did wrong but yours seemed to flip so easily in the video and I had to scrape mine off the bottom of the pan and it is a nonstick pan. They also didn’t brown they are just a gooey pile of banana. I’m worried they are not cooked through enough but not sure how to tell.
Amy
Hi Misha, thanks for your feedback. Were your bananas big? Perhaps you need a little more flour. You may also need to adjust the heat. How big did you make the fritters, you need to make them small to be able to flip (1 tbsp of the batter). Is your pan older? You may need a little more oil.
jj
Have made these tons of times with all different berries and whole wheat flour. Can I substitute with frozen pineapple as that is all I have available?
Amy
Hi jj, I've never tried pineapple but it sounds delicious. I hope it works for you 🙂
Erin
would you be able to bake this in a mini muffin try?
Amy
Hi Erin, I don't think it would work for this recipe, sorry.
Lana Cust
Made these and was wondering how I should store them /reheat? Freezer then quick fry in a pan or in the fridge and microwave??
Amy
Hi Lana, sorry for the delay in getting back to you. You can freeze them - place on a baking tray until hard (around 2-3 hours) and then transfer to a freezer bag/container. You can reheat in the pan or microwave.
Katherine
My daughter is only 6 months and she absolutely loves these fritters.
And I love them, too. To be honest at the moment she has half of one and I eat the rest for breakfast.
Amy
Haha 😉 I'm exactly the same when it comes to these fritters! So yummy!
Laura
Hi Amy, I have a 2 year old and we made 3 of your recipes already and each and everyone of them were absolutely delicious! I had a hard time not finishing these fritters and my little one nearly ate them all.
Many thanks!
Amy
So lovely to read, Laura. Thanks for taking the time to let me know. I hope you find more recipes for your little one to enjoy 🙂
Jemo
My two have always loved these (since we started blw) and at the age 4 and nearly 3 devour the whole batch when we make them.
Amy
Thanks Jemo 🙂
Gemma M
These are my son's favourite food. I've made them 5 or 6 times now and every time he devours them in record speed. The first time I made them I added a lot more flour as per previous comments but my best results have been with the 1/4 cup stated in the recipe. I do think it's totally dependent on how much banana you are using though but I've never needed to put a lot more in than that.
We also put a pan lid over the batch in the pan for about 30 seconds each side to get the fruit really gooey.
I think we'll be enjoying these for a long time to come. Thanks for a great recipe.
Amy
Thanks Gemma, I'm so happy your son loves them so much 🙂
Kristen R
Hi! I want to love this recipe but unfortunately the first batch hasn’t gone so well! Maybe it’s because I’m a first time fritter maker!
If possible, might be great to add some photos along the way! I’d love to see what the consistency looks like when you are adding them to the pan.
Mine were much too mushy and would not cook even with the right amount of oil and a non-stick pan. I did add more flour and that helped a little bit still nothing like the end result you achieved- I’ll see how the next batch turns out!
Any additional tips would be great!
Amy
Hi Kristen, sorry you didnt have luck with the recipe. I am updating old posts with process shots but it is a long process! Did you watch the video? That should help too
Kristen R
Oh wow! I did not even see the video was there! Helpful! Thanks, I’ll try again!
Amy
Fingers crossed 🙂
Paige
This recipe isn't any good I followed as it was an the pancakes were just moosh.
Amy
Hi Paige, I am sorry you didn't have success with the recipe. I actually have a lot of positive feedback on this recipe so it does work for others. I'd love to figure out where it could have gone wrong. Did you use a nonstick pan? Did you make the fritters small (1 tbsp in size), did you try adding more flour? Did you watch the video, this may help in checking if consistency was correct.
Cate
They stuck to the pan and never formed. This is a distaster! Help!
Amy
Hi Cate, sorry you didn't have success with the recipe. Did you use a non stick pan? It really needs to be a non stick pan to work.
Cassie
My girls loved this recipe! I used 1/2 cup of flour, added about a teaspoon on brown sugar, a couple sprinkles of cinnamon (we love cinnamon) and an egg for added protein. My toddler tends to be picky and she wanted thirds!
Thank you!
Amy
Thanks for the feedback, Cassie. We are big cinnamon fans too 🙂