Beer-battered Banana Fritters


One of my all-time favorite snacks would be fried bananas! It can be in any form, from simple fried to sugar-coated banana cue to a little fancier fried bananas with cinnamon sugar.

For this banana fritters recipe, I used ice-cold beer to enhance the texture of the batter – making it very fluffy and soft. This is also the same secret that many chefs are using for their tempura batter. So, that is another take away just in case you are not familiar with! πŸ™‚


  • 2-3 large ripe bananas – cavendish or plantain
  • 125 grams all-purpose flour
  • 1 tablespoon caster or fine sugar
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon fine salt
  • 100 grams cornstarch
  • 1/2 half small can of cold beer
  • 1 whole egg, beaten
  • cooking oil for deep frying, approximately 3-4 cups or depending on the diameter of your pan/wok
  • powdered sugar for dusting – optional
  • lemon juice


  1. In a heavy-bottomed pan or wok, heat the cooking oil under medium to high heat.
  2. Peel and slice the bananas into approximately 1.5 to 2 inches long each. Drizzle with lemon juice, toss to mix and set aside.
  3. Whisk all the dry ingredients in a medium bowl then add the beaten egg and cold beer, mix until it forms into a smooth batter. Meanwhile, drain the sliced banana and add the cornstarch. Toss and make sure that all slices are well coated. Dip each slices into the prepared batter and fry until golden brown. Once done, drain the cooked fritters on a paper towel to remove excess oil. Serve and enjoy!


  • The lemon juice is optional and used only to avoid the sliced bananas from darkening.
  • Make sure that your beer is ice-cold. To make sure your beer is cold, you can place it inside the freezer and take out only once ready to prepare the batter. Don’t forget to drink the remaining beer after! (for adults only) πŸ˜›
  • Make sure also that your oil is properly heated or in the right temperature to avoid oily fritters. A simple test to find out if the oil is ready is when you dip the handle of a wooden spoon and if bubbles starts to show, it means the oil is ready.
  • Fry your bananas in batches and avoid overcrowding to maintain the temperature of your oil – it should be on the right temperature to avoid oily fritters.
  • If you are in the Philippines, why not try this batter for your ”maruya”? πŸ™‚

Did you also make this recipe?

Tag me @theintrovertkitchen on Instagram and hashtag it #theintrovertkitchen

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