If you’re looking for an easy banana dessert you can fry in just a few minutes, these crispy banana fritters (banana beignets) are for you. They’re inspired by classic street-style fried bananas you might find in Caribbean or Southeast Asian cooking, but with a French–Canadian twist straight from Montreal.

This recipe is based on my original Beignets de Banane video on YouTube, but I’ve made a few important changes since publishing the video:
I slightly thickened the batter, increased the sugar, and added a touch of oil to the mix. The result is a coating that clings better to the bananas, absorbs less oil, and fries up beautifully golden and crispy while keeping the inside soft and custardy.

Whether you’re in Canada or the USA, this is a simple, budget-friendly way to transform ripe bananas into an impressive fried dessert.

Why you’ll love these crispy banana fritters

Perfect use for ripe bananas – When you’ve already made your moist banana muffins and easy pancakes, this is the next step: hot, crispy, caramelized banana bites.
No yeast, no mixer – The batter is just a thickened crêpe-style batter, whisked by hand in a bowl.
Crispy outside, soft inside – Adjusted flour, milk, and sugar give you a shell that puffs lightly and browns beautifully without getting greasy.
Restaurant-style dessert at home – Serve them with no-churn dark chocolate ice cream or creamy rice pudding for a bistro-style dessert plate.
Great for sharing – A pile of hot banana fritters in the middle of the table disappears in seconds.

Ingredients and simple substitutions

For the banana fritter batter

300 g (2 1/2 cups) all-purpose flour
60 g (1/3 cup) sugar – white sugar or cane sugar
12 g (1 tbsp) baking powder
1 pinch salt
3 large eggs
220 ml (about 1 cup) milk – whole milk preferred
15 ml (1 tbsp) neutral oil – canola, vegetable, or sunflower oil
1 tsp vanilla extract (optional but recommended)

This batter is deliberately thicker than classic crêpe batter, so it hugs each banana piece and forms a proper fritter shell.

For the bananas and frying

5 medium bananas (about 700 g, not overripe) – yellow with a few spots; too soft and they’ll fall apart
1 L (4 cups) vegetable oil, for frying – or enough to fill your pot to 5–7 cm (2–3 inches) depth

Optional toppings

Powdered sugar
Cinnamon sugar
A drizzle of warm chocolate sauce or homemade caramel
A scoop of no-churn dark chocolate ice cream or creamy pumpkin soup as part of a fall dessert menu

Substitutions

Milk – Use lactose-free milk or an unsweetened plant milk (soy, oat, or almond). Keep the same quantity.
Sugar – Cane sugar, white sugar, or light brown sugar all work. Brown sugar will give a deeper caramel flavor.
Flour – You can replace 50 g (about 1/3 cup) of the flour with cornstarch for an even lighter, crispier shell.
Oil in the batter – Don’t skip it; it helps keep the coating tender, but you can use melted butter instead of neutral oil.
Bananas – This recipe is designed for bananas, but you can also fry pineapple chunks, apple wedges, or pear slices. Try coating slices from a pear and almond tart for a fun twist.

How to make banana fritters step by step

1. Prepare the banana fritter batter

In a large mixing bowl, add:
300 g (2 1/2 cups) flour, 60 g (1/3 cup) sugar, 12 g (1 tbsp) baking powder, and a pinch of salt. Whisk to combine.
In a separate bowl or jug, whisk together the 3 eggs, 220 ml (about 1 cup) milk, 15 ml (1 tbsp) neutral oil, and vanilla extract if using.
Make a well in the center of the dry ingredients and pour in the wet mixture gradually, whisking from the center outwards.
Continue whisking until the batter is smooth and quite thick, like a heavy crêpe batter that slowly ribbons from the whisk.
Let the batter rest for 20–30 minutes at room temperature. This helps the flour hydrate and gives the baking powder time to start working.

2. Prepare the bananas

Peel the 5 bananas.
Slice each banana into thick chunks, about 3–4 cm (1 1/4–1 1/2 inches) long. You want big, generous pieces that stay soft inside without disintegrating.
Pat the banana pieces quickly with a paper towel if they’re very wet; this helps the batter stick better.

If you like banana desserts, you might also enjoy my moist banana muffins with walnuts and maple syrup or my no-sugar banana crêpes with maple syrup.

3. Heat the frying oil

Pour vegetable oil into a deep pot or high-sided pan to a depth of 5–7 cm (2–3 inches).
Heat the oil to 180°C (350–355°F). Use a thermometer if possible.
If you don’t have a thermometer, drop a small spoonful of batter into the oil: it should sizzle immediately and rise to the surface within a few seconds without burning too fast.

4. Fry the banana fritters

Set up a tray lined with paper towels or a wire rack over a tray.
Working in batches, dip each banana piece into the batter, coating it completely. Let the excess drip back into the bowl.
Carefully slide the coated banana pieces into the hot oil. Do not overcrowd the pot; give each fritter space.
Fry for about 3–4 minutes total, turning once or twice, until the fritters are puffed and a deep golden color.
Remove with a spider or slotted spoon and drain on paper towels or a rack.
Repeat with the remaining banana pieces, allowing the oil to return to temperature between batches.

Tips for perfect banana beignets

Bananas not too ripe – Overripe bananas are great for banana muffins but too soft for fritters; they can break in the oil.
Oil at the right temperature – Too cold and the fritters absorb oil; too hot and they brown before the inside heats through. Aim for around 180°C (350–355°F).
Work in small batches – This keeps the oil temperature stable and the fritters evenly crisp.
Serve immediately – Like crispy Belgian fries, banana fritters are at their best right out of the fryer.

How to serve banana fritters

Serve these banana fritters hot, dusted with powdered sugar, and pair them with other easy desserts:

With a scoop of no-churn dark chocolate ice cream
Alongside a moist apple cake for a cozy fall dessert
With raspberry clafoutis for a French-style dessert platter
Paired with French crème caramel when you want a mix of textures
With a slice of pineapple upside-down cake for a retro dessert night
On a brunch table with homemade crispy waffles, easy crepes, or fluffy blueberry muffins

If you enjoy rich chocolate desserts, try my ultra-rich chocolate mousse or my no-churn dark chocolate ice cream as another easy make-ahead option.

FAQ – Banana fritters

Can I make the batter ahead of time?
You can mix the batter up to 2 hours in advance and keep it in the fridge. Give it a quick whisk before dipping the bananas. If it thickens too much, add a tablespoon of milk to loosen.

Can I reheat banana fritters?
They’re best fresh, but you can reheat them for a few minutes in a 180°C (350°F) oven or an air fryer to bring back some crispness.

Can I air-fry the banana fritters instead of deep-frying?
You can, but the texture will be different. If you try, spray the air-fryer basket and the fritters themselves with oil, then cook at 190°C (375°F) until golden, flipping once. The coating may not puff as much as in oil.

Can I freeze them?
Banana fritters don’t freeze well once cooked; the banana inside tends to become mushy. It’s better to fry only what you’ll eat right away.

Can I use plantains instead of bananas?
Yes, ripe plantains (yellow to black) work very well. Slice them slightly thinner and watch the frying time, as plantains can be a bit firmer.

Suggested recipes to serve with banana fritters