Wednesday, May 16, 2012

baked banana fritters

the bananas never end. since i didn't want to  clean up deep frying oil i tried baking these. half of them are w/ cornmeal and half of them are w/ flour and coconut.
i preferred the cornmeal versions more to get more texture w/ the mushed bananas. i would have also baked them longer as it felt a little too uncooked.

Cornmeal version
¼ c yellow cornmeal
½ Tblsp raw sugar
1½  very ripe bananas, mashed

Flour version
¼ c. flour
½ Tblsp raw sugar
¼ tsp cinnamon
¼ c unsweetened toasted coconut
1 ½ very ripe bananas, mashed


  1. Preheat oven to 350 F.
  2. Combine flour/cornmeal with the coconut, sugar (do I need this?) and cinnamon.
  3. Mix in mashed bananas
  4. Scoop in large spoonfuls onto a oil sprayed aluminum foil and spray with a light coat on top.
  5. Bake for 20 minutes until golden brown.

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