Banana Fritters With Nutella Fondue

jenniFood 15 Comments

Aryanna and I blame Food Network’s Giada De Laurentis for our banana fritters cravings.

It all started a few months ago, we were watching Giada’s cooking show where she made an Italian version of banana fritters. It looked mouthwatering. Aryanna and I looked at each other and we both knew, we had to make our own version. We were not gonna take it sitting down from Giada! Haha!

We always have bananas at home because baby Dylan loves eating them and Tom always makes banana pancakes from scratch for breakfast. The traditional Filipino style banana fritters (maruya) is cooked using saba. Since we only had cavendish bananas, we were forced to use them.

We asked the “Liza 2000” (our helper, she’s small but amazing) to slice the bananas. That she did. But not for cooking maruya (usually, bananas are sliced length-wise), she cut them up in coin size thinking we wanted bananas in milk and ice (yes, we are 12 forever, we will eat bananas in milk and ice till we die.) “Haaay!”

Oh well, when life throws you banana coins, make mean bite-sized banana fritters!


Clockwise: 1/2 tsp vanilla essence, 4 ripe bananas (saba or Cavendish), 1 tsp cinnamon powder, 1 cup flour (sifted), 1/2 cup sparkling or soda water, 2 tbs Muscovado sugar

Easy peasy:

Step 1: Slice the bananas

TIP: When mixing the batter use chilled sparkling or soda water. The bubbles in the water help aerate the batter and act as a raising agent, making the fritters light and tender. Don’t over mix the batter.

Step 2: Mix all the ingredients in a mixing bowl. Coat the bananas in batter.

Step 3: Add 1 inch of oil to a deep skillet or kettle.ย  Heat up the oil then fry the bananas.

Step 3: As the banana fritters brown on one side turn. Drain on paper towels or a rack.

Step 4: To make the sauce, add 3 tbsp of skim milk to 2 tbsp of Nutella. Whisk till smooth.

Step 4: Just before serving sprinkle with powdered sugar.

Golden delights!

Banana and chocolate bombs!

YOU MUST TRY THIS! Crispy on the outside, mushy on the inside! So good!

In the end, our “Liza 2000” helped Aryanna and I create another signature Epperson dish! Panalo si yaying!

Comments 15

  1. Im wondering why “Liza 2000” si yayeng? ๐Ÿ˜€ This easy to cook, hope i can make it good. Thank u for sharing.

  2. Thanks for sharing this. Last week I learned how to make Wicked Oreos and I’m so happy I learned a new recipe! ๐Ÿ™‚ This reminds me of Banoffee Pie… Nutella and Bananas! ๐Ÿ™‚

  3. Since I live alone and doesn’t know to cook. I asked a friend to coook it for me. Haha! Delicious! ๐Ÿ™‚ I love Nutella!

  4. i don’t know how to cook, but this looks so easy! will try to cook this for merienda later! sana type ng mga bagets ko! thanks Jenni i soooo luv ur blog! <3

  5. Yum! Will try this and I’m sure this will be a hit at home.. โ˜บ Who doesn’t want bananas? and NUTELLA?! *drools* thanks for sharing this recipe Ms. Jenni.. โ˜บ

    1. Post

      hi kel!

      * 1 cup flour, sifted
      * 1/2 tsp salt
      * 2 tbsp Muscovado sugar
      * 1 tsp cinnamon
      * 1 tsp vanilla
      * 1/2 cup sparkling water
      * 4 ripe Cavendish bananas
      * 1/2 cup (or depends on how big/deep your pan) cooking oil for frying
      * powdered sugar for garnish

  6. ms jeeeennnnn!!!!(panic scream) first try was a disasterโ˜น my my my oh my! na-excite ata ako masyado, LOL! 1st mistake-sparkling water not chilled(may effect ba un, dear?)2nd-nagtipid sa cooking oil..ayun, the batter stuck to the pan(3rd mistake, dapat pot/kettle), yikes! but, i shall not give up! i’ll try again. aba, 2lb bag ng powdered sugar and brown sugar ang nabili ko no:) i’ll let you know what happens on my 2nd…..3rd….try. have a good one!

    1. Post

      Hi Clyde!
      Haaaaay! Anyare? Haha!
      The sparkling water doesn’t have to be chilled.
      Don’t skimp on the oil. Todo mo na!!! Haha! Make sure that the oil is hot (not smoking hot) before dropping the bananas.
      Update me! You. Can. Do. This.

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