Banana Caramel Fritter Recipe

Prepare bananas

Peel the ripe bananas and place them in a medium bowl. Mash with a fork until mostly smooth with a few small lumps remaining (about 1/4-inch pieces).

Make batter

In a separate large bowl whisk together the all-purpose flour, granulated sugar, baking powder, and salt. In a small bowl whisk the egg, milk and vanilla extract until combined. Pour the wet mixture into the dry ingredients and stir gently until just combined. Fold the mashed bananas and ground cinnamon into the batter. Batter should be thick but spoonable; if too thick, add up to 2 tbsp milk.

Heat oil

In a heavy-bottomed pot or deep fryer, pour the neutral oil to a depth of about 2–3 inches (roughly 2–3 cups depending on vessel). Heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small bit of batter — it should sizzle and rise to the surface within a few seconds.

Fry fritters

Using two spoons or a small ice cream scoop (about 2 tbsp batter per fritter), carefully drop rounded spoonfuls into the hot oil without overcrowding. Fry in batches of 4–5, turning once, until golden brown and cooked through, about 2.5–3.5 minutes per side. Remove with a slotted spoon and drain on a wire rack set over a baking sheet or on paper towels to absorb excess oil. Keep warm in a low oven (200°F / 95°C) while you fry remaining batches.

Make caramel while fritters fry (can be made ahead): In a medium heavy-bottomed saucepan over medium heat, add the granulated sugar in an even layer. Without stirring, let the sugar begin to melt at the edges. Once edges liquefy, gently swirl the pan occasionally until all sugar is melted and amber in color (watch carefully to avoid burning).

Add butter and cream: Remove the pan from heat and immediately whisk in the unsalted butter until fully melted. Slowly pour in the warm heavy cream while whisking (mixture will bubble vigorously). Return to low heat and stir until smooth. Stir in the sea salt and vanilla extract. If caramel is too thick, add up to 1–2 tbsp warm cream. Keep warm for serving.

Make whipped cream: Chill a mixing bowl and beaters for 10 minutes in the refrigerator if possible. Pour the heavy cream into the chilled bowl, add powdered sugar and vanilla bean paste or scraped vanilla seeds. Whip on medium-high speed until soft peaks form, about 2–3 minutes. Do not overbeat; stop when peaks hold but are still soft.

Assemble and serve: Place 2–3 warm banana caramel fritters on each plate. Spoon or drizzle warm caramel sauce over the fritters. Add a generous dollop of vanilla bean whipped cream alongside or on top of the fritters. Dust lightly with confectioners sugar if desired and serve immediately.