Malinga Recipe

Mix dry ingredients

In a medium bowl, whisk together 2 cups all-purpose flour, 1/4 cup granulated sugar, 2 tsp baking powder, 1/2 tsp fine salt, and 1/2 tsp ground cardamom (if using) until evenly combined.

Combine wet ingredients

In a separate bowl, beat 2 whole eggs lightly, then whisk in 1 cup whole milk, 3 tbsp melted unsalted butter (cooled slightly), and 1 tsp vanilla extract until smooth.

Make batter

Pour the wet mixture into the dry ingredients and stir gently until just combined. The batter should be fairly thick but pourable — if too thick, add up to 2 tbsp more milk. Let the batter rest 10 minutes while you prepare the filling and heat the pan.

Prepare bananas

Peel and slice 2 ripe bananas on the diagonal into 1/4- to 1/2-inch slices. Toss the slices gently with 1/2 tbsp lemon juice to prevent browning.

Caramelize bananas

Heat a 10-inch nonstick skillet over medium heat. Add 2 tbsp butter and 2 tbsp brown sugar and swirl until sugar dissolves and mixture bubbles slightly (about 1–2 minutes). Add the banana slices in a single layer and cook 1–2 minutes per side until they take on a light caramel color. Remove bananas to a plate and keep warm. Reserve the pan.

Toast coconut (optional)

If using shredded coconut, toast it in a small dry skillet over medium heat, stirring constantly, until golden and fragrant — about 3–4 minutes. Transfer to a bowl to stop cooking.

Heat oil and pan

In a clean skillet or heavy frying pan, add about 1/4 to 1/2 cup vegetable oil and heat over medium heat until shimmering but not smoking (about 325–350°F / 160–175°C). To test, drop a small spoonful of batter — it should sizzle and start to set at the edges.

Cook malinga rounds

Spoon or ladle 2–3 tablespoons of batter per cake into the hot oil or pan, spreading lightly to form 3–4 inch rounds (work in batches without crowding). Cook 2–3 minutes until the bottom is golden and bubbles appear on the top. Flip carefully with a spatula and cook 1–2 more minutes until cooked through and evenly golden. Transfer cooked pieces to a paper towel–lined tray to drain. Repeat until batter is used, adding more oil if needed and adjusting heat to keep temperature steady.

Assemble

Arrange warm malinga on a serving platter. Top each piece with 2–3 caramelized banana slices and a drizzle of any leftover caramel from the banana pan. Sprinkle toasted shredded coconut (if using) and dust lightly with 1 tbsp powdered sugar.