Golden banana fritters dusted with powdered sugar and drizzled with honey on a vintage floral plate.

Crispy Banana Fritters

Name: Crispy Banana Fritters
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6 servings
Ingredients: 4 bananas; As needed vegetable oil; ½ cup buttermilk biscuit mix; ¼ cup sugar; ¼ cup milk; ¼ teaspoon cinnamon; ⅛ teaspoon nutmeg; 2 whites; As needed powdered sugar; As needed honey; As needed vanilla ice cream

Banana pieces hide inside a lightly spiced batter that fries up golden and crisp. Serve the fritters warm, when the fruit is soft and a dusting of powdered sugar melts into the edges.

By Betty Lou Gardner25 minUpdated 2026-08-22

These Crispy Banana Fritters fry up golden and crisp on the outside with soft, warm banana tucked into the middle of every bite. Lightly spiced and best served fresh from the pan, they’re the kind of old-fashioned treat that feels especially good with powdered sugar, honey, or melting vanilla ice cream on top.

Betty Lou Gardner in a family archival photograph

Granny’s Kitchen Notes

From Betty Lou Gardner

I keep the oil right around 350°F and let it come back to temperature between batches. If the fritters start browning too quickly, I turn the heat down a little. They’re best while they’re still warm and crisp.

How to Make Banana Fritters

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Ripe bananas peeled and sliced lengthwise on a cutting board.

Prepare the Bananas

Cut each banana crosswise in half, then cut each half lengthwise into 2 long pieces that are sturdy enough to dip and fry.

Egg whites beaten to stiff, glossy peaks in a mixing bowl.

Whip the Egg Whites

Beat the egg whites until stiff, glossy peaks form to help create a light, airy batter.

Banana fritter batter mixed until smooth and thick.

Make the Batter

Stir together the biscuit mix, sugar, milk, cinnamon, and nutmeg, then gently fold in the whipped egg whites.

Coat and Fry

Let the excess batter drip away, then fry the banana pieces in small batches at 350°F until deep golden brown and crisp. Drain briefly and serve warm.

Betty Lou Gardner

Betty Lou Gardner’s family recipes are preserved in Granny’s Recipe Box.

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Equipment

Cutting board
Paring knife or utility knife
Mixing bowls
Electric mixer or balloon whisk
Deep, heavy-bottomed saucepan or Dutch oven (Use a vessel large enough to hold oil at a depth of 1½–2 inches while remaining no more than halfway full.)
Deep-fry or candy thermometer (Use a clip-on thermometer that remains readable at 350°F.)
Dry kitchen tongs (Keep the tongs completely dry before lowering battered bananas into the oil.)
Slotted spoon or spider (Use for removing and draining the fritters.)
Plate or rimmed baking sheet
Paper towels

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