- Calories: 160
- Protein: 4 g
- Total Fat: 2 g
- Unsaturated Fat: 2 g
- Saturated Fat: 0 g
- Cholesterol: 25 mg
- Total Carbohydrate: 31 g
- Dietary Fiber: 3 g
- Total Sugar: 13 g
- Natural Sugar: 8 g
- Added Sugar: 5 g
- Sodium: 350 mg
Banana Fritters are typically a slice of banana smothered in flour and deep-fried in loads of oil. My cleaned-up version tastes like the real deal, but is worlds better for your waistline and your ticker. Did I mention it’s also topped with a sweet peanut butter-maple drizzle? Trust me, you’ll go bananas!
- Prep time
- Total Time
- 4 large ripe bananas, peeled
- 1 cup dry whole grain pancake mix
- 1 to 2 eggs, lightly beaten (use amount listed on pancake mix box)
- ¾ cup to 1 cup skim or non-dairy milk (use amount listed on box)
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 2 to 3 teaspoons peanut butter
- 3 tablespoons maple syrup
- 1 tablespoon powdered sugar for garnish (optional)
Cut each banana in half lengthwise, then cut widthwise into about 1½-inch slices (yielding about 8 to 12 slices per banana). Mix pancake batter (or enough to make about 10 pancakes, according to package directions), egg, milk, cinnamon and vanilla extract in bowl to make batter.
Dip banana slices in batter, generously coating all sides of each banana slice.
Liberally coat a skillet with oil spray and warm over medium heat. Place banana slices on skillet and cook each side for about 30 seconds, or until bananas are lightly browned. Transfer banana fritters to plate and set aside.
In a small bowl, mix together peanut butter with maple syrup and stir well. Microwave for about 5 to 10 seconds, and stir again until well combined.
Top each serving of banana fritters with an optional sprinkling of powdered sugar and a drizzle of PB-Maple syrup (about 1 teaspoon per serving).
Makes about 4 to 6 fritters, depending on size of banana; 1 serving = ½ banana