Easy Banana Fritters from the 1890s

A delightful throwback that's ideal for any sweet tooth.

easy banana fritters recipe from an old cookbook

Banana fritters are a classic dessert that has been enjoyed for generations. This easy banana fritters recipe comes from Cooking School Recipes by Amy Barnes, a cookbook published in 1890. This cookbook was designed to be a comprehensive guide to cooking. It includes recipes for various dishes, from simple everyday meals to elaborate celebrations.

Unsurprisingly, this dessert recipe is a testament to the simplicity and elegance of traditional cooking. With just a few simple ingredients, including ripe bananas and a simple batter, you can create a delicious and nostalgic treat that will transport you back in time. Whether you’re a seasoned cook or just starting out in the kitchen, this recipe is a great way to experience the flavors and traditions of the past and create something truly delicious that your whole family will enjoy. Add some coffee ice cream on top for a unique twist on a banana split.

easy banana fritters recipe from an old cookbook

Simple Banana Fritters Recipe

Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • Ripe bananas
  • Orange or lemon juice
  • Sugar
  • Powdered sugar
  • Eggs, 2
  • Flour, 1 cupful
  • Milk, 1/2 cupful
  • Salt, 1 saltspoonful
  • Olive oil or melted butter, 1 tablespoonful

Instructions

  1. Sift the dry ingredients [flour and salt].
  2. Beat the eggs separately [separate whites and yolks].
  3. Add the milk to the yolks, and pour onto the flour, making a smooth batter; then add the oil or butter, and beat well.
  4. Fold in the whites of the eggs.
  5. Add one teaspoonful of sugar.
  6. Select ripe bananas, and cut them in two lengthwise, or if yery large cut again crossways, spread on a plate and sprinkle with orange or lemon juice and sugar.
  7. Let them stand half an hour, and then dip into the batter.
  8. Have the batter just cover them, and drop gently into hot fat that will brown a piece of bread in sixty seconds.
  9. When brown on one side turn, and when golden brown all over remove with a wire spoon, and drain on brown paper, sprinkle with powdered sugar and serve.

 

Did You Make This Recipe?
Share it on Pinterest and Instagram and tag @heirloomsathome.

Cooking School Recipes cookbook

About the Cookbook

Cooking School Recipes by Amy Barnes. Published in 1890.

This website uses cookies to improve your experience. By clicking “Accept“, you agree to our website's cookie use as described in our Cookie Policy. Accept Read More