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.
Sarah
Love these! Just wondering if you know the nutritional details of these?
Amy
Hi Sarah, thank you! Sorry I don't know the nutritional details.
Laura
I kinda winged it while using this recipe. I used I small banana and almost 1/4 cup of buckwheat flour. Didn't stick to the pan at all and held together perfectly. Might have been too much flour as they aren't really banana sweet but still super tasty, I hope my little guy will love his first fried food ever 😀 it was super easy to make so if he likes it I'll make it very often and try different variations as he doesn't like baby cereal type things.
Sophia
I just made these and they are a hit with my super picky 4 yr old!! I used half buckwheat and half plain flower but a 1/4 of a cup all together. The consistency came out not too runny. I'm so glad I found this recipe. Thank you!
Amy
Thanks Sophia, I'm so happy they were picky eater approved!! ?? Thanks for taking the time to let me know, I really appreciate it ??
Marci
Trying these with almond flour since I do not digest grain well at all... they look different, but are tasty. Will try them on my non stick griddle next time. They stuck to my pan, but were still super tasty.
Amy
Hi Marci, I've never tried them with almond flour before. It sounds delicious, I'll have to try it out next time. Thanks for your feedback ??
Amanda
Just tried them this morning! My 8 month old just mushed the first one (from the first batch with 1/4 cup flour). Then took real bites with her gums from the next two which had more flour. I froze some and put a few in the fridge. Wish I could leave a pic in this comment - I got some good ones. 🙂 Thanks! This was the first BLW thing I've made! Before this she's only really had cucumber spears.
Amy
Hi Amanda, thanks so much for your feedback. I love that one of my recipes is one of the first that you have tried on your bub. I'd love to see a photo, my email is [email protected] or you can tag me on instagram ??
Virginia
Just saw this recipe. It looks great! I have children with autism. We have been a gluten free family for a long time. Though I haven't tried this recipe yet, an all time favorite of my children is bananna pancakes. Having worked with gluten free batters over the years, when bananas are mixed in, if the banana is too, ripe it makes flipping very difficult! So if you are using GF flour, try using bananas that are not too over ripe. I bet flipping will no longer be a problem!
Amy
Hi Virginia, Thank you so much for this feedback. I have had such mixed reviews on this recipe and couldn't understand why as I had never had any issues. I never thought it could be the ripeness of the banana. Thanks for taking the time to comment. ??
Sandra
I made these used regular pancake flour and Nestum 5 grain cereal as the flour, my 9 month old girl loved them. I poured the flour and mixed made sure it was not runny or too mushy. Came out perfect!
Thank you!!
Amy
Hi Sandra, thanks for your feedback. I'm so happy your 9 month old loved them and they worked out well for you.????
Ildelisa
My little girl LOVED these!! She refused to nap, so I tried out this recipe instead and the whole time all I heard her say was, "mmm"! I had no problem flipping them at all. I did heat the pan on High with coconut oil while I made the mix. Then turned it down to Medium heat just before adding Tablespoons of the batter. I did notice if there is too much coconut oil pooled anywhere in the pan, it can make it difficult to flip but other than that, if the coconut oil is distributed throughout the pan, there should be no problem flipping. I used buckwheat flour, btw. Thank you so much for this recipe!!! XX
Amy
Comments like this make me so happy, thank you! So glad your little girl loved them...sorry you had to miss out on nap time though!!
Samantha
I've had the same issue as everyone else.. the mix wasn't batter-like at all (more like a mush).. and they fall apart when I try to flip them. Having watched the video now, the consistency was completely different. I would have to use less than the 1/4 cup to have that consistency I think.. or add a bit of oil to the mix?
Kate
Made these this morning and they worked perfectly. The tip about the hot pan was the trick!
Yum. Thanks
Amy
Great! So glad they worked for you ??
Kimberly
Loved these! Just used one very ripe banana, Bob's Red Mill Gluten free flour and a lot of cooking spray and they turned out great. Kiddo ate them right up!
Amy
Brilliant! Happy your kid enjoyed them. Thanks so much for taking the time to give me feedback ??
Megan
Has anyone tried using a different oil--my little one is allergic to coconuts ?
Amy
Hi Megan, you can easily use butter or another oil ??
Natalie
These are great! So happy to find something without eggs!! My 10 month old is loving this and they are so quick to whip up. I used 1/4 cup of flour for one banana and they turned out great, no issues flipping at all.
Amy
Brilliant! So glad your little one loves them! Thanks for the feedback ?
Rachel L
I was reading your recipe with my baby girl on my lap and she really loved seeing your little one eating the blueberry! She just grinned and grinned, and tried to touch the other baby. So cute ? We'll have to try these. They look delicious!
Amy
Awww how sweet! I love how babies love other babies! I hope your baby girl enjoys these as much as my boys do ?
Kathryn
thank you for a great recipe - used 1/4 cup wholemeal flour and one large banana with 1/4 cuo blueberries and turned out really well!
Amy
Fab! So glad you liked it and thanks for the feedback ?
Ale Heddon
My daughter absolutely LOVES these. I've made them a few times now. Right after she puts one in her mouth she's already reaching for the next one haha.
How long do these keep in the fridge for?
Amy
Hi Ale, Brilliant! I love this comment, thanks for taking the time to tell me! To be honest I am not really sure how long they would last in the fridge as I have never tested them (they get eaten straight away here.) I think they could turn quite brown in the fridge and are probably best eaten straight away.
Natalie
My baby girl loved them! I definitely had to add some more flour, I would say about a tablespoon and I used a non stick pan to make them so that they wouldn't stick. Thanks for the recipe!
Amy
Thanks Natalie, so glad your girl loves them. Thanks for the feedback on the flour, I really need to re do this recipe and up the flour content.
Kirstie
can you please convert the measurements into oz instead of 1/4 cup please? would like to try these for my one year old but i don't trust the measurements when it comes to measuring with cups.. thank you 🙂
Amy
Hi Kirstie, a 1/4 cup flour is approx 85g (3oz) However this isn't an exact recipe as banana sizes can differ. I have had a lot of feedback from people saying that they had to add more flour and others have said it has been fine. I'd try adding approx 1/4 cup and try flipping one and if you like the texture great but if not keep adding a tablespoon of flour at a time.
Denise
I tried these and used coconut flour. I had trouble flipping them too without them falling apart. I use a tiny frying pan that's only about 3 inches wide. The mixture wasn't of batter texture but mushy. Regardless of this my 14 month old scoffed them lol
Amy
Hi Denise, thanks for the feedback. At least your 14 month old liked them!