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.
Jump to:
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.
Sabrina
I love banana pancakes! I tried these and had trouble as many of the other commenters. They were burning on the bottom and not cooking at all in the middle, so I couldn't get them flipped. But then I remembered something I had tried with another banana pancake recipe, and decided to try it with these, and it totally worked! So instead of doing them on the stove, I baked them in the oven. I preheated my cast iron while mixing the batter, and then lightly greased it with coconut oil. I made each fritter only 1TBSP worth of batter, and spread it out thinly. Then I baked them at 350 degrees for about 8-10 minutes, before flipping them and baking for another 5. They are perfect! Thank you so much for the recipe!!
Amy
Thanks so much for your cooking tips. This is great information for those that don't have a non stick pan. Glad you had success with the recipe in the end!
Jacqueline
Hi I’m all out of coconut oil, would you say butter is just as good?
Amy
Hi Jacqueline, yes butter should work well 🙂
Jaclyn
I have. 9 1/2 m old who has almost 6 teeth, she refuses to eat puréed food. I’m thinking of trying these. Does anyone refrigerate these to send to daycare? Any recommendations?
Amy
Hi Jaclyn, I have never actually stored these in the refrigerator before (they never last that long). A few people have said that they have frozen them and that they freeze well.
kiki
I used Multigrain baby cereal instead of flour and came out great! thank for the share Amy
Amy
That is great Kiki, glad it worked for you and good to know for if anyone else asks. Thanks!
Sara W
YUM! So simple, yet so delicious. I’ve just made them and waiting for them to cool for baby - but there might not be any left for him...
Amy
Brilliant, Love that you loved them! Thank you!
Mary
Do you think if I add baby cereal it could also work?
Amy
Hi mary, I'm not sure to be honest. Worth a try though...
Tillie
I was wondering at what age can we give these to our babies?
Amy
Hi Tillie, once your baby is fine with finger foods then this would be ok to give. It will depend on your baby and the method of weaning you have chosen. Hope he/she likes them!
Jen
Hi Amy... I don't usually comment on these but felt compelled to this time. I haven't made this but intend to as I have a super picky 5 yr old. I was reading through the comments and can't believe how rude some people seem to be about the measurements. Half the fun of cooking is experimenting, right?!. I'm floored by the level of irritation some showed over such trivial things. Maybe I'm just reading into it too much but I just wanted to say keep up the good work anyway. I love your blog and will be trying this recipe soon. Please don't get discouraged by negative nancys out there, Ok? Take care!
~Jen (from Idaho in the USA but wish I lived in Australia! ) Hope that didn't sound too creepy LOL. And...I'm sorry this comment was soooo long
Amy
Hi Jen, thank you so much for your kind comments. Thanks for taking the time to make my day! I am terrible at focussing on only the negative comments, instead I should focus on lovely comments like yours. I just moved to Australia last year, after years of dreaming of living here. It is everything and more than I expected it to be. I love it! I've never been to Idaho but I lived in Arkansas for a year and had a great time there too.
Carrie
I tried these this morning! Turned out great. I used just one banana and added flour slowly until it was the consistency of pancake batter. Had no problem with it sticking!!
Amy
Hi Carrie, thanks for taking the time to leave a comment. So glad the recipe worked for you!
Lisa
I made these today for my 9 month old baby and myself for breakfast! He loved them and so did I! I used 2 medium bananas and 3/4 cup of wholewheat flour, I didn't use any oil on my non stick pan, and had no issues flipping them. I like that they are a bit mushy in the middle, good for my guy with no teeth. I will definitely be making these again, experimenting with different flours and maybe different fruit. I love when I can make things for both me and my baby to eat, it makes life easier and keeps me eating healthy. Still have a few left over for his snack tomorrow.
Amy
Thanks so much for your feedback Lisa. So glad that both you and your little one enjoyed them. Well done for having leftovers the next, ours never last that long!!
Ashley W
Thank you for such an amazing recipe! my 11 month old devours these! they freeze incredibly well and I look forward to adding other fruit to these!
Amy
Thanks for your feedback Ashley, I'm so happy your little one loves these!
Pam
First, these are delicious! After reading the comments, I think there are a few key factors on how successful the batch will be. One, the size and ripeness of your banana and two, ensuring your pan is hot.
My bananas were about medium sized and about 3 days away from being the perfect ripeness for banana bread. when I added the 1/4 cup of flour, I noticed that the batter was not the right consistency (tad too runny) So I opted to add about 1/8 cup of baby oatmeal.
They were perfect. Easy to flip and the right consistency for my 11 month old.
Amy
Thank You, Pam, for your feedback. I'm so happy you had success and enjoyed them. Thank you for sharing your tips as some people have had issues with this recipe. You are right, consistency of the batter is key and ensuring your pan is hot is a great tip. Did you use a non stick pan? I feel this makes a big difference too.
Thanks for taking the time to comment, I appreciate it and it will help other readers.
Pam
Of course, these were so good I had to leave a comment! :).
I did use a nonstick pan. With the small amount of coconut oil, I don't think anything else would work.
Skye
Sorry. But this was rubbish. So runny inside. Couldn't flip them at all. Even with more flour,
Amy
Hi Skye, I'm sorry you didn't have success with this recipe. I have never had an issue with it being runny. What kind of pan did you use? Did the mixture stick to the pan? Did you watch the video, did it have a similar texture?
Leona
I am just in the middle of making these for my 15month daughter and already i want to eat them all. They are delicious! Ive made them with strawberries as i dont have blueberries to hand but they worked perfectly! Cant wait to try more of your recipes thank you x
Amy
Thanks Leona, you comment has made my day. Strawberries sound a delicious replacement, I'll try that next time!
Esther
They're great! My daughter and I loved these! I have to admit I probably used a lot more flour than the recommended... I was using gluten free flour and it always needs a completely different amount than normal flour, so I just added flour until the batter looked battery. I made these very small, just a tablespoon of batter for each.
Amy
Thanks Esther, so glad they were approved by both kid and mum! I like to make these small too, it works best that way. Thanks for taking the time to give feedback.
Kate
Never have had a pancake/fritter fail, but these just did not work at all. Used my non-stick griddle and these stuck, didn’t form into anything flippantly, just a pile of mush. The pea fritter recipe you have is excellent though and my girl loves those!
Amy
Hi Kate, Sorry you didn't have much luck with this recipe. This is probably my most commented on recipe and it seems that people either have success with it and love them or, like you, they find the mixture difficult to work with. I'm sorry you fall into the later category but I'm pleased that you at least enjoy the pea fritters. Thanks for taking the time to give me feedback.
Lucy
These are amazing! We often have them for breakfast. We always use buckwheat flour as I’m gluten intolerant. Very quick and easy to make.
Amy
Thanks for taking the time to let me know, Lucy! So glad you love them!
Morgan
Hi! Just made these for my girl this morning and she couldn't get enough! Wondering if you think these would be okay to freeze and then reheat individually as needed once they are cooked?
Thanks so much!
Amy
Brilliant, so glad your girl loved them! I don't think I have ever actually frozen these but I think they should freeze well. Sorry I am not much more of a help!