Easy Banana Puff Puff (African Banana Fritters)
These Banana Puff Puffs are soft, chewy, and packed with banana flavor, like a cross between a fritter and a beignet. Made with simple ingredients, they’re perfect dusted with sugar, dipped in something sweet, or eaten warm straight from the bowl.
What is a Puff Puff?
Puff puff is a beloved West African snack, quick, easy, and sold at street stalls. Made with flour, yeast, sugar, water, and salt, it’s fried until golden and fluffy. In other regions, it’s also called bofrot, kala, mikate, or mandazi.
Ingredients for Banana Puff Puff
For the Batter: All-purpose flour, sugar, instant yeast, nutmeg, mashed ripe bananas, salt, and warm water form a sweet, fluffy dough.
For Frying: Neutral oil gives the puff puffs their golden, crispy finish.
Variations for Banana Puff Puff
- Coconut Twist: Add shredded coconut or swap water for coconut milk.
- Chocolate Lover’s: Mix in cocoa powder or chocolate chips.
- Spiced Version: Add cinnamon or cloves for warmth.
How to Make Banana Fritters or Puff Puff
Mix yeast, sugar, and warm water; let it foam for 7 minutes. In a large bowl, combine flour, nutmeg, and salt. Mash bananas, mix in sugar, then combine everything into a smooth batter.
Slowly add the dry ingredients to the mashed bananas and mix well. Pour in the yeast mixture while mixing until the dough is smooth and lump-free.
Cover the bowl with a kitchen towel and let it sit in a warm place for about an hour or until it doubles in size.
After an hour, heat the oil to 340°F (170°C). Test with a bit of batter. It should bubble gently. Shape the dough into small balls and fry until golden brown on all sides.
Remove from the oil and drain on a paper towel-lined plate. Voila! Easy snacks that can double as a side dish.
Keesha’s Tips & Tricks
- Use Super Ripe Bananas: I always grab the spotty ones on the counter; those soft, sweet bananas make the them taste even better. Plus, they mash up like a dream.
- Let It Rise: I cover the dough and let it rise while I light a candle, put on music, or set up a little dipping bar.
- Fry in Small Batches: I’ve learned not to rush. Smaller batches cook better and come out beautifully golden.
What to Serve with Banana Puff Puff
- Sweetened Condensed Milk: Creamy drizzle that complements the banana flavor.
- Chocolate Sauce: Rich and kid-approved.
- Spiced Tea or Coffee: Perfect cozy pairing.
How to Store Banana Puff Puff
Once cooled, store Banana Puff Puff in an airtight container for up to 2 days at room temperature or 4 days in the fridge. Reheat in the oven or air fryer to restore that fresh, crispy texture.
FAQs about Banana Puff Puff
More African Recipes You’ll Love
If you loved these Banana Puff Puffs, try my classic Puff Puff and Chin Chin recipes too. Pair them with my flavorful Oven-Baked Jollof Rice, Kenyan Bhajias, or Chipsi Mayai for a fun, shareable spread.
BANANA PUFF PUFF (BEIGNETS)
Ingredients
- 2 Large bananas or 8 baby bananas
- ¼ cup Sugar
- 1 teaspoon Nutmeg
- 3 cups Flour
- 2 tablespoons Yeast
- ½ teaspoon Salt
- 1 ¼ cup Water warm
Instructions
- Start by adding in a small bowl the warm water,1 tbs sugar,the yeast. Set aside for 7 minutes.
- Then, in a large bowl add the bananas and the sugar and mash it with a potato masher or a fork.
- Mix together flour, nutmeg, and salt.
- Take the mashed bananas and sugar mixture and add 1 cup at the time of the dry ingredients mix and mix it well together adding also slowly the yeast mixture. Continue mixing it until you have a smooth lump-free dough.
- Cover the dough with a kitchen towel and leave it aside for about 90 to 120 minutes. Check if the dough has risen sufficiently (you should see tiny air bubbles). It should be at least two times the size it was before.
- Heat the oil, and make sure to use a deep pan. The oil must be hot but not too hot, around 340°F / 170°C. Test if the oil is hot enough by putting a drop of batter into the oil. If it is not hot enough, the batter will sink and stay at the bottom of the pot rather than rising to the top. Or use a thermometer to have the exact temperature.
- Use your hands to start shaping the balls. Grab a little bit of mixture at a time and drop it into the oil. You can also use two spoons. Let them fry for a few minutes on both sides until the color becomes golden brown.
- Take them out of the oil and let them drain on a paper towel-lined plate. Serve immediately with a sprinkle of powdered sugar or some dipping sauce of your choice. Enjoy!
Video
Notes
- If the batter is too watery because of the bananas, then add a little bit more flour to it.
- If it’s too thick, then try adding a little bit of water, about 1-2 tablespoons at a time, to thin out the mixture.
- Don’t leave your puff puff batter longer than 12 hours in the fridge coz the yeast will ferment too long resulting in a bitter taste.
- If you decide to store the batter in the fridge, make sure to let it come to room temperature before frying it.
