Banana Fritters with Rum Custard
Crisp batter around hot, soft bananas, with a spoonful of rum scented custard on the side.
Made with Egg custard (creme anglaise). Make a batch of the base first, then this takes minutes. Skip to the method
- Time30 min
- LevelEasy
- Costabout £1.09 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Use your ready made egg custard (creme anglaise, see the base recipe) and warm it gently in a small pan until steaming. Stir in the rum and keep it warm over the lowest heat.
- 2
Whisk the flour, baking powder, sugar and nutmeg in a bowl. Beat in the egg and milk to a smooth, thick batter.
- 3
Heat the oil in a deep pan to 180 C, or until a cube of bread browns in 30 seconds.
1 min - 4
Peel the bananas and halve each one lengthways and across, making 4 pieces.
- 5
Dip the bananas in the batter, let the excess drip off, and fry 4 to 5 pieces at a time for 2 to 3 minutes until deep golden.
3 min - 6
Drain on kitchen paper and serve hot with the rum custard.
Tips
- Use bananas that are yellow with a few spots. Very ripe ones fall apart in the oil.
- Keep the oil at 180 C. Lower and the fritters soak up grease, higher and the batter burns before the banana warms through.
- Leave out the rum and add a teaspoon of vanilla for a child friendly custard.
Storing and freezing
Eat the fritters fresh, as they soften within an hour. The custard keeps in the fridge for 2 days, reheated gently until steaming hot.
Questions
Can I make the fritters gluten free?
Yes. Use gluten free plain flour and a gluten free baking powder in the same amounts. The batter fries up crisp and golden.
Can I bake them instead?
They are best fried, as the batter needs hot oil to crisp. Baked batter coated bananas turn out soft and pale.
Which bananas work best?
Firm, just ripe bananas with a few brown spots. Plantains also work well if you cook them a little longer.
More made with egg custard (creme anglaise)
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
