Directions 6 steps | 15 Minutes
In a large mixing bowl, place the unpeeled bananas. Use a fork to press down and mash the bananas.
Add the vanilla extract, cinnamon, nutmeg, sea salt, baking powder, all-purpose flour, coconut flakes (if using), milk and eggs into the bowl. (See notes.)
Mix to form a slightly loose batter.
In a large skillet at least 3-inches deep, heat the oil to about 320°F over medium-high heat. When the oil is hot, use a medium-sized cookie or ice cream scoop (about ⅓ cup) to add the batter into the hot oil, one at a time.
Fry on one side and when the edges look brown or slightly crispy, flip to cook the other side. Cook until golden brown and the bubbles stop forming around the fritter. Place on a wire rack or paper towel lined plate to drain any excess oil.
Cool slightly and dust with powdered sugar, if desired, before serving. Enjoy!
- The coconut flakes are optional. If you add coconut flakes, make sure to reduce the flour by ⅓ cup.