• These banana fritters are quick and delicious with lashings of cinnamon sugar and a spritz of fresh lime.

    TO DRINK: Try with a refreshing, limey cocktail like a mojito.

    Recipe and styling by Leila Saffarian

    Assisted by Nomvuselelo Mncube

    Photograph by Graeme Wylie

    Banana fritters (beignets de banane)

    Serves: 4
    Cooking Time: 20 mins


    • 4 medium bananas
    • a squeeze of lime juice
    • 45ml (3 tbsp) rum
    • 60ml (¼ cup) castor sugar
    • 30g (2 tbsp) butter
    • 1 large egg
    • 250ml (1 cup) milk
    • 250g self-raising flour
    • vegetable oil, for frying
    • icing sugar, to serve



    Peel the bananas, cut into halves lengthways and place in a bowl together with the lime juice and 30ml (2 tbsp) of rum. Sprinkle with 30ml (2 tbsp) castor sugar and soak for 15 minutes.


    Melt the butter and cool. Mix the egg and milk in a jug and set aside.


    Combine the flour and remaining castor sugar in a large bowl. Slowly add the egg mixture, mixing lightly. When combined, add the melted butter and mix to form a smooth batter.


    Heat the oil in a medium saucepan over medium-high heat. Dip the soaked banana in the batter and fry in batches until golden.


    Remove with a slotted spoon and drain on paper towel. Dust with icing sugar to serve.


    A good quality store-bought vanilla bean or rum and raisin ice cream would be delicious served with the bananas.

    Imka Webb

    Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine.  www.imkawebb.com