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Banana Fritters with Salted Caramel
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salted caramel

Shared by TopBanana on Oct 22, 2026

Adapted from a recipe by: Well Made by Kiley

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Banana Fritters With Salted Caramel

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Difficulty
Simple
Serves
20
Ready in
45 mins

Crispy and golden outside, soft and fluffy inside, these banana fritters are hard to stop eating. Dust them with powdered sugar and drizzle on warm homemade salted caramel for a sweet, slightly salty dessert you'll want to make again and again.

Steps

banana fritter batter

  1. In a medium bowl, whisk the cake flour, baking powder, salt, and cinnamon until evenly blended. Set aside.

  2. In a large bowl, whisk the sugar, milk, yogurt, olive oil, and vanilla until smooth.

  3. Pour the dry ingredients into the wet ingredients. Use a wooden spoon or spatula to fold them together just until no streaks of flour remain.

  4. Add the chopped banana and fold gently until the pieces are spread throughout the batter.

  5. Cover the bowl and refrigerate the batter while you make the salted caramel.

Prepare the salted caramel

  1. To make the salted caramel, add the maple syrup, almond butter, avocado or coconut oil, and a generous pinch of salt to a medium bowl. Stir until smooth and creamy.

  2. Taste and adjust as needed. Add a little more maple syrup for a thinner sauce or another pinch of salt for a saltier flavor.

Heat the oil and fry the fritters

  1. When you're ready to fry, take the batter out of the fridge. Don't let it sit much longer than it takes to make the caramel, since the bananas will start releasing juice and thin it out.

  2. Pour about 2 inches of avocado oil into a large, heavy-bottomed pot or Dutch oven. Heat over medium-high until the oil reaches 350°F to 370°F.

  3. While the oil heats, set a wire cooling rack over a thick layer of paper towels.

  4. Using a medium (2-tablespoon) cookie scoop, drop portions of batter straight into the hot oil, frying 6 to 8 fritters at a time. Cook for 2 to 4 minutes, turning them as they fry, until golden brown all over. I like to use a fork to keep rolling them around so they color evenly. Don't worry if they don't float. Since the batter has no egg, they tend to stay lower in the oil.

  5. Lift the fritters out with a slotted spoon and transfer them to the rack. Repeat with the remaining batter.

  6. Let the fritters cool for at least 10 minutes, then dust with powdered sugar and serve warm with the salted caramel for dipping.

Notes

  1. Choose ripe bananas. Bananas with plenty of brown speckles bring extra natural sweetness and a tender texture, but avoid ones so soft they turn the batter soupy.

  2. Mix gently. Stir the batter only until everything comes together. A few small lumps are fine and help keep the fritters light and airy.

  3. Watch the oil temperature. Aim for 350°F to 370°F. Oil that's too hot browns the outside before the center cooks, while oil that's too cool leaves the fritters greasy and heavy.

  4. Fry a few at a time. Leave space between fritters so the oil temperature stays steady and each one fries up evenly golden and crisp.

  5. Use a wire rack for draining. Paper towels can trap steam and soften the crust, so let the fritters rest on a rack to keep them crunchy.

  6. Add powdered sugar at the last minute. Dusting just before serving keeps the sugar from dissolving and gives the fritters a pretty, bakery-style look.

  7. Warm the caramel gently. A quick warm-up makes the sauce silky and easy to drizzle without turning it thin. It's also perfect as a dipping sauce on the side.

  8. Serve right away. Banana fritters are at their best fresh from the fryer, when the crisp outside and soft, warm center offer the most delicious contrast.