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.
Kitty
Hi! I just wanted to comment on your recipe :). I tried them this morning for my little ones and I did not have any issues! Mushed the bananas to a paste. I used a little more than 1/4 cup of unbleached flour, even added in some strawberries. And they were delicious!
If anyone is having trouble with sticking to the pan.... I used a good non stick pan with a tablespoon of coconut oil on medium heat. I would add more coconut oil when needed. Also, if the fritters were browning too fast, just turn down the heat a little so the middle can have more time to cook before you flip them.
Amy
Thanks for your feedback and tips, Kitty. I love that your little ones thought they were delicious@
Randi
These look delicious! Do you think chopped up blackberries would work here or would they be too watery?
Amy
Hi Randi, yes blackberries would work in these, I'd just chop them up a bit.
k
middle would not cook
Amy Whiteford
Hi Kitty, thanks for your feedback. Because mashed banana has a naturally gooey texture, the middle doesn’t firm up in the same way a plain pancake would — even though it’s cooked.
If you prefer them a little firmer in the centre, you can cook them on a slightly lower heat for longer or add an extra spoonful of flour to the batter.
Ambrie
I ended up using more coconut oil. But as long as you drop them in the oil they don't stick I turned when edges got brown and within another minute they were done. Super delicious me and my little love these. We also blend banana and blueberries together
Amy
Thanks for your feedback and tips Ambrie, so happy you and your little one enjoyed them!
Jessica
Well, these were a huge hit! I used Bob's Red Mill All-purpose flour and actually started with 1/2 c. They were pretty sticky in the bowl, so I kept adding tiny amounts of flour until I had the consistency I liked. My 4 year old loved them and only left me with 1. Lol. Thanks for the super simple recipe!
Amy
At least you got 1, I'm not normally that lucky!!! Happy you liked them and thanks for taking the time to comment.
Nicole M
I literally JUST made these for my 22m old. I got 7 from the recipe and she’s eaten 5! So much for a few days worth of breakfast!
I used 2 bananas and about 6tbsp whole grain spelt flour and they turned out beautifully! I cooked mine on a medium low heat.
Amy
Thanks Nicole - you 22 m old sounds a lot like my two when I make these...! They never hang around long! Glad you had success with the recipe and thanks for the feedback.
Christine
My little guy loved these!
Amy
Brilliant!!
Galit Baine
These turned out a mess!
Amy
Sorry these didn't work for you. Did you use a non stick pan? How much flour did you add?
Kristin
I made these for my 7 month old, exactly as you said to and they were wonderful! We are trying some baby led weaning and this is the perfect recipe. I tried one first and they are delicious. Thank you so much for sharing!
Amy
Thank you so much for letting me know Kristin, so happy they were a hit!
Hannah
I just made these for my 8 month old. We are following the blw approach and had already tried a two ingredient "pancake" with banana and egg. I had two very ripe, large bananas and used half a cup of plain white flour. Most of them worked well, I think it is very much dependent on the amount of coconut oil used and the heat of the pan. They were delicious!
Amy
Thanks Hannah, So glad you liked them! I think the pan can have a big affect too, I have a new non stick pan and they are so easy to flip. There were getting a little difficult on my old pan and I found I needed more oil.
Andrea
Yum yum yum yummy!!
Thank you for this recipe, I agree the flour is anywhere from 1/4 cup - 1 cup, I used 1 cup but they were large bananas and very ripe. My 11 month old loves them and so do I! We got 5 pancakes from this mix.... again it varies on the bananas.
Thank-you Amy! 🙂
Amy
Thanks for taking the time to comment Andrea, so happy they were a hit for you all!
Victoria
We found out my 9 month old has a severe egg allergy that was completely unexpected. This was one of the recipes we tried to see how she would like them plus the ease. She absolutely LOVES them. She will eat 2 or 3 with every meal if I let her. We keep them in the fridge and they lasted just fine for a week. We have frozen them with no issues either. We did have a slight issue with sticking, but that made no difference to her. The one thing I noticed is they seemed to be very oily, but we used palm oil because we didn’t have coconut oil on hand.
I was just wondering if anyone had tried other fruits with these? She loves most berries so I wasn’t sure how they would do.
Thank you for the recipe!
Amy
Thanks Victoria, so glad they were a hit with your 9 month old. I use a non stick pan so actually need very little oil for these to work. I have tried them with raspberries and they are delicious!
Jennifer
Turned out perfect! I whole family loved them. Thank you for the recipe.
Amy
Brilliant! Thanks you ?
Susie
Love these! Had no issues at all flipping, I added an egg and a little extra flour and my son demolished them.
Thanks! Xx
Amy
Brilliant! Thanks for the feedback Susie ??
Suz
These are excellent! I just made 2 batches because my kids and husband devoured them before I could wrap them up for this week's lunches!
I see a lot of people have issues flipping and with texture. I did not measure the ingredients but rather went by consistency of the batter. I went for thicker - almost muffin mix texture. I added a little flax and chia for a protien boost and cardamom because, well, I love the flavor along with cinnamon.
I seared them on high a minute and turned it down to medium to cook the middle. I had zero issues with sticking. There are fantastic. I will incorporate them into my repitore often. They would even work as a dessert!
Amy
This makes me happy! Thanks so much for letting me know and I'm loving the sound of cardamom in them - YUM!
Hellen
I tried these out and they turned out great no sticking issues on my end and I used only 1/4 of flour but the non stick pan is a saver!!!
Amy
Thanks for your feedback Hellen, glad they were a success. Yes, a non stick pan is a must!
Susan
My son loved these! I added additional flour until the batter seemed more to the consistency of cookie dough. I had no trouble with them sticking and they were delicious!
Amy
So glad you liked them, Susan ??
Raven
I made this for my 9 month old and he loved it. He loved being able to smoosh it and then shove some in his mouth! They were super easy to make and easy to flip, I used about six ounces of flour and didn't have any trouble.
Amy
Thanks Raven, so pleased your 9 month old loved them ??
Kayla
Just made these for my 11 month old son and myself! They are delicious!! He can be pretty picky and ate every bite and wanted more so this recipe is definitely a keeper! I ended up using a lot more flour than 1/4 a cup because I watched your video and could tell my batter was a lot more runny than yours from the get go. They turned out perfect!
Kayla
Also might've taken a little bit of the health factor out when I fried them in butter.... but I blame it on my southern roots.
Amy
Fab! Love that you liked them and they turned out great for you ??