Bananas Fritas Recipe

Peel and slice bananas

Choose 4 ripe but still firm bananas. Peel and cut each banana on the diagonal into 1/2-inch (1.2 cm) thick slices. If using plantains, slice into 1/2-inch rounds or 3/4-inch diagonal pieces for larger bites.

Make the dry mix

In a medium bowl, whisk together 1 cup all-purpose flour, 2 tablespoons granulated sugar, 1 teaspoon baking powder, 1 teaspoon fine salt, and 1 teaspoon ground cinnamon until evenly combined.

Combine wet ingredients

In a separate bowl, whisk 1 large egg lightly, then whisk in 3 tablespoons whole milk and 1 teaspoon vanilla extract until smooth.

Form batter

Pour the wet mixture into the dry mix and stir until just combined. The batter should be thick enough to coat the back of a spoon. If too thick, add up to 1 tablespoon more milk. Let batter rest for 5 minutes while you heat the oil.

Heat the oil

Pour about 3/4 to 1 inch (≈2 cm) of neutral oil into a wide skillet or small pot (about 500 ml suggested). Heat over medium heat until oil reaches 175°C (350°F). If you don't have a thermometer, test by dropping a small pinch of batter into the oil — it should sizzle and puff immediately and take 45–60 seconds to turn golden.

Coat and fry

Working in small batches (4–6 slices at a time depending on pan size), dredge each banana slice in the batter to coat completely, letting excess drip back into the bowl. Carefully slide coated slices into the hot oil. Fry for 1.5–2 minutes per side, or until golden brown and crisp. Use a slotted spoon or spider to turn and remove pieces.

Drain

Transfer fried bananas to a paper towel–lined tray or wire rack set over a baking sheet to drain excess oil. Keep in a warm oven (90–100°C / 200–210°F) if frying additional batches to keep them crisp.

Dust and serve

While still warm, dust bananas fritas with powdered sugar (about 3 tablespoons) and an extra sprinkle of ground cinnamon if desired. Serve immediately with optional lime or lemon wedges for a bright squeeze of citrus on the side.

Leftovers: Banana fritas are best eaten fresh. To reheat, place on a wire rack in a 180°C (350°F) oven for 5–7 minutes to refresh crispness.