Banana pancakes stacked in a cream plate with maple syrup

Jamaican banana fritters are a delightful breakfast treat that’s a perfect blend of sweet and spice.  Combining ripe bananas with a hint of cinnamon and nutmeg create a slightly dense sweet pancake with crispy edges. Enjoyed as a breakfast treat, Jamaican banana fritters are sure to be a hit with family and friends.

In this blog post, we’ll guide you through the process of making authentic Jamaican banana fritters, share some handy tips for achieving the perfect fritter, and provide storage instructions to keep them fresh. If you make this recipe and enjoy it, be sure to try other Jamaican breakfast dishes such Fried Dumplings, Ackee and Saltfish, Saltfish Fritters, Cornmeal Porridge and Callaloo and Saltfish with Boiled Dumplings.

up-close overhead shot of fritters

Ingredients for Jamaican Banana Fritters

 What You’ll Need:

Ripe bananas: the key to perfect banana fritters is using ripe bananas, which provide natural sweetness and a soft texture.

All-purpose flour: this acts as the binder, giving the fritters their structure.

Ground cinnamon: adds a warm, spicy flavor that complements the sweetness of the bananas.

A pinch of nutmeg: enhances the spiciness and gives the fritters a deeper flavor.

Brown sugar: provides a rich, molasses-like sweetness.

Salt: balances the sweetness and enhances the overall flavor.

Vanilla extract: adds a subtle, sweet aroma and flavor.

Oil and butter for frying: helps in achieving a crispy exterior while keeping the inside soft and moist.

ingredients on a counter for banana fritters


  • Mixing bowls
  • Griddle or frying pan
  • Spoon for mixing
  • Spatula
mashed bananas in a bowl

How to Make Jamaican Banana Fritters

Step-by-Step Instructions:

  1. Mash the Bananas: Peel the bananas and place them in a large mixing bowl. Use a fork or potato masher to mash them until smooth. The riper the bananas, the easier they will mash.
  2. Mix Dry Ingredients: In a separate small bowl, combine the all-purpose flour, cinnamon, nutmeg, brown sugar, and salt. Mix well to ensure the spices and sugar are evenly distributed.
  3. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the mashed bananas, stirring continuously to avoid lumps. The batter should be thick and smooth.
  4. Add Vanilla: Stir in the vanilla extract and mix until fully incorporated.
  5. Prepare the Griddle: Heat a griddle or frying pan over medium-high heat and add enough oil and 1 tablespoon of butter to coat the surface. Allow the oil to heat until it starts to shimmer.
  6. Fry the Fritters: Using a tablespoon, drop spoonfuls of the batter onto the hot griddle, spreading them slightly with the back of the spoon to form small circles. Fry for about 2-3 minutes on each side, or until golden brown and crispy.
  7. Drain and Serve: Transfer the fritters to a plate lined with paper towels to drain excess oil. Serve warm. Optional: dusted with powdered sugar.
overhead shot of batter for banana fritters

Tips for Perfect Caribbean Banana Fritters

Use Ripe Bananas:

   – The riper the bananas, the sweeter and more flavorful your fritters will be. Look for bananas with lots of brown spots on the skin.

Avoid Overcrowding the Pan:

   – Fry the fritters in small batches to prevent them from sticking together and ensure even cooking.

Maintain Oil Temperature:

   – Keep the oil at a consistent medium-high heat to achieve a crispy exterior without burning the fritters.

Experiment with Spices:

   – Feel free to adjust the amount of cinnamon and nutmeg to suit your taste or try adding other spices like ginger or allspice for a unique flavor twist.

Serve Immediately:

   – For the best texture and flavor, serve the fritters hot and fresh from the griddle.

Use Non-stick Pan:

   – A non-stick pan can help prevent the fritters from sticking and makes flipping them easier.

Jamaican Banana Fritters dusted with powdered sugar and stacked on a plate

How to Store and How Long to Keep Banana Fritters

Storing Banana Fritters:

Refrigeration: Allow the fritters to cool completely before placing them in an airtight container. They can be stored in the refrigerator for up to 3 days. Reheat in a warm oven or on a griddle to restore their crispiness.

Freezing: For longer storage, you can freeze the fritters. Lay them out on a baking sheet in a single layer and freeze until solid. Once frozen, transfer them to a freezer-safe bag or container. They can be frozen for up to 2 months. Reheat in a preheated oven at 350°F (175°C) for 10-15 minutes.

Jamaican banana fritters served on a plate with a small dish of maple syrup on the side. The fritters are golden brown and look crispy on the outside.
Banana pancakes stacked in a cream plate with maple syrup

Get the Recipe Jamaican Banana Fritters


  • 2 ripe bananas
  • 1/4 cup all purpose flour
  • 1/4 tsp cinnamon
  • pinch nutmeg
  • 2 tbsp brown sugar
  • 1/4 tsp salt
  • 1/4 tsp vanilla extract
  • 1 tbsp butter(optional)
  • oil for frying


  • mixing bowls
  • griddle or frying pan
  • spoon
  • spatula


  • Mash Bananas:
    In a medium-sized bowl, mash the bananas until smooth.
  • Combine Ingredients:
    Add the flour, cinnamon, nutmeg, brown sugar, salt, and vanilla extract to the mashed bananas. Mix well until all ingredients are combined and the batter is smooth.
  • Heat Oil and butter(optional):
    Heat oil and butter in a large skillet over medium-high heat. The oil should be hot but not smoking.
  • Fry the Fritters:
    Drop spoonfuls of the batter into the hot oil. Each fritter should be about 2 spoonful of the mixture. Fry until the edges turn brown, then flip and fry the other side until golden brown and cooked through. This should take about 2-3 minutes per side.
  • Drain and Serve:
    Remove the fritters from the oil and place them on a plate lined with paper towels to drain any excess oil. Serve warm, optionally dusted with powdered sugar or with a side of maple syrup for dipping.
Cuisine: Caribbean, Jamaican
Course: Breakfast
Author: Jehan Powell