Banana Fritters

Banana Fritters

Age suitable:
6 months+
Servings:
3 fritters

Dairy free, Egg free, Gluten Free, Vegan, Vegetarian

5 stars

About the recipe

These easy banana fritters are a quick, nourishing snack for babies and toddlers, made with simple ingredients and ready in minutes. Perfect for baby-led weaning, lunchboxes, or afternoon tea!

These Banana Snack Fritters are the ultimate make-in-a-minute kind of snack. Soft, naturally sweet, and packed with goodness, they’re perfect for little hands and hungry tummies.

I made these on a whim with some leftover banana and they turned out so lovely—Will gobbled them up for afternoon tea! They’re also ideal for popping into lunchboxes or freezing for those “need-a-snack-now” moments.

You can make them with egg or use a flax egg for an allergen-friendly version. Plus, they’re a great vehicle for extra nutrition—hello flaxseed meal!

Serving Suggestions:

  • Serve warm with yoghurt or nut butter
  • Add to a lunchbox as a sweet finger food
  • Slice into strips for younger babies doing baby-led weaning
  • Top with chia jam for a boost of flavour and fibre

Age Range:

Suitable from 6 months+ when your baby is tolerating egg.

Storage:

  • Store in the fridge for up to 3 days in an airtight container.
  • Freeze for up to 2 months. Defrost overnight and reheat gently in a pan or oven.
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Ingredients

1 small ripe banana, mashed
1 egg
¼ cup cassava flour (or use spelt, buckwheat or plain flour)
1 tbsp flaxseed meal (optional, but a great nutritional boost)

Egg-free version
1 small ripe banana, mashed
1 flax egg (1 tbsp flaxseed meal + 3 tbsp water, mixed and set for 10 mins)
⅓ cup cassava flour (or use spelt, buckwheat or plain flour)

Method

Mash the banana in a small bowl using the back of a fork.
Add the egg (or flax egg), flour, and optional flaxseed meal. Whisk with a fork until well combined.
Heat a small amount of ghee, butter or coconut oil in a frying pan over medium heat.
Spoon in the mixture to form 3 small fritters
Pan-fry until golden and cooked through, flipping once.
Allow to cool slightly and serve warm or cold.

Ingredient Swaps:

  • Swap cassava flour for spelt, buckwheat, or plain flour
  • Make dairy-free by using coconut oil or ghee
  • Add a dash of cinnamon or vanilla for a flavour twist
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