Banana Fritters with Pineapple Sauce

by Chef

Serves: 24 fritters


  • 2 eggs, lightly beaten
  • 8 tablespoons sugar
  • 1 cup all-purpose flour
  • 1 generous pinch of salt
  • 8-10 very ripe bananas, mashed
  • ¼ cup confectioners' sugar
  • 1 teaspoon cinnamon powder
  • Peanut or canola oil for frying

Pineapple Rum Sauce

  • 1 cup brown sugar
  • ¼ cup cornstarch
  • ½ cup water
  • 2 tablespoons unsalted butter
  • 1 pinch kosher salt
  • 1 fresh pineapple, juiced
  • ½ cup Myers's dark rum
  • 1 teaspoon vanilla extract
  • 1 tablespoon orange zest
  • 1 cinnamon stick


Preheat fryer to 370 degrees.

In a large mixing bowl, combine eggs, sugar, flour and salt. Add the mashed bananas and blend thoroughly. Drop heaping spoonfuls of the batter into the hot oil and fry until well browned. Remove with slotted spoon and drain on paper towels. Keep cooked fritters warm in the oven while frying more. Combine confectioners’ sugar and cinnamon and put in a powder shaker.

Spoon pineapple sauce onto a plate, then a banana fritter, and shake the cinnamon and sugar mixture generously over the top.

Pineapple Rum Sauce

In a small saucepot, stir together the butter, sugar, water, cornstarch, and salt over low heat.
Add pineapple juice, rum, vanilla, orange zest and cinnamon stick. Cook over medium heat until bubbly. Stir constantly. Remove cinnamon stick.