Coconut Banana Fritters

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Go hot or cold with bananas – in fritters with the classic matches of caramel and coconut, or, for the easiest ice-cream you’ll ever make, peel them, insert an iceblock stick, dip in chocolate and freeze.


  • 300g (2 cups) self-raising flour
  • 1/2 teaspoon bicarbonate of soda
  • 500ml (2 cups) soda water
  • 85g (1 cup) desiccated coconut
  • Plain flour, to coat
  • 750ml (3 cups) peanut oil
  • 3 large bananas, peeled, thickly sliced
  • Pure icing sugar, to dust
  • Vanilla ice-cream, to serve 


  1. Sift the self-raising flour and bicarbonate of soda into a bowl. Whisk in soda water until smooth.
  2. Spread coconut and plain flour over separate plates.
  3. Heat oil in a medium saucepan over medium heat to 180ÂșC. Roll 3 pieces of banana in flour and shake off excess. Dip in batter, then roll in coconut to coat. Carefully add to the oil. Cook for 1-2 minutes or until golden. Transfer to a plate lined with paper towel. Repeat, in 3 more batches, with remaining banana, flour, batter and coconut.
  4. Dust the fritters with icing sugar. Serve with vanilla ice-cream.