This is the name of the dish we have chosen for you; Jamaican Banana Fritters.
Working time: approx. 10 min. / Cooking / baking time: approx. 20 min. / Difficulty level: simple
Overripe bananas with black spots on the shell are not thrown away in Jamaica. Their soft, sweet inner life is just right for banana pancakes, which in Jamaica are called “banana fritters”.
Peel the three bananas and purée with the fork in a bowl to mush.
In a second bowl whisk the egg, sugar, vanilla extract, cinnamon and nutmeg and then work in the banana porridge to form a homogeneous mass. (As a dröger German I get half of the Jamaican sugar quantity, but I think most of them will prefer the original one.)
Now stir in the flour with the baking powder. The resulting dough will be too thick to bake, which is why milk is gradually added until it is only viscous. 150 to 200 ml of milk should be enough.
Heat a little oil in a frying pan and let the dough simmer spoonfulwise into the pan over medium heat. The dough should be small pancakes 4-5 cm in diameter. In case of doubt, help a little with the back of the spoon. If the underside is browned, turn.
Sprinkle the finished banana fritters with cinnamon sugar or alternatively sprinkle with powdered sugar and decorate with a banana slice. If possible, still eat warm.
The preparation and baking of the Banana Fritters goes virtually by itself, if you have selected the right music. In this case, I recommend Jack Johnson, who not only finds the right cheerful rhythms, but also the right topics to effortlessly go from recipe to full enjoyment. The song “Banana Pancakes” is the main theme and motivates to action. “Upside down” is reminiscent of the timely turning of the pancakes and “The Sharing Song” to the double pleasure of sharing the pan-warm fritters with a nice person.
In this sense: Happy cooking and happy sharing!