Got ripe bananas and some sourdough discard hanging around? These sourdough discard banana fritters are your new favorite way to use them up. They’re crispy on the outside, fluffy on the inside, and naturally sweetened or not, depending on your vibe.
Whether you prefer maple syrup, honey, or just a touch of sugar, this recipe adapts to your pantry and your mood. You can deep fry them into golden, puffy fritters, or shallow fry them for a more pancake-like feel. Either way, they’re fast, easy, and so satisfying.
Sweetener Swaps
- Maple Syrup – Warm, rich flavor and keeps the batter moist.
- Honey – Adds floral sweetness; use a bit less since it’s sweeter than maple (1.5 tbsp = 2 tbsp maple).
- Granulated Sugar – A simple, clean sweetness; works just as well if that’s what you have on hand.
Want to skip added sugar entirely? If your banana is very ripe, you can reduce or omit the sweetener and keep them naturally sweet.
Frying Methods
Deep Fry for Classic Fritters:
- Heat 1 inch of oil in a heavy-bottomed skillet or saucepan to 350°F (175°C).
- Drop batter by the tablespoon and fry for 2–3 minutes per side.
- Transfer to a paper towel-lined plate.
- Finish with powdered sugar, maple syrup, or a drizzle of honey.
Shallow Fry for a Pancake Vibe:
- Use 1/4 to 1/2 inch of oil in a nonstick skillet.
- Spoon batter into small rounds and gently press them flat.
- Cook over medium heat for 2–3 minutes per side until golden and cooked through.
This version is perfect if you’re looking for something lighter or don’t want to use as much oil.. think of them as rustic banana pancakes with a little sourdough tang.
Serving Ideas
- Dust with powdered sugar
- Drizzle with maple syrup or honey
- Add a dollop of yogurt or nut butter
- Serve alongside coffee for a cozy brunch moment
Storage Tip
These are best enjoyed fresh, but leftovers can be reheated in a toaster oven or air fryer to bring back the crispiness.
Make It Yours
Try mixing in:
- A handful of chocolate chips or chopped walnuts
- A pinch of nutmeg or cardamom
- A spoonful of flaxseed meal or oats for added texture
Sourdough Discard Banana Fritters
Ingredients
- 1 ripe banana (or 2 small), mashed
- 1/2 cup (120g) sourdough discard (unfed)
- 1 egg
- 2 tablespoons maple syrup, honey, or granulated sugar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1/2 cup all-purpose flour (plus more if needed)
- Oil for frying (I use avocado)
Instructions
- In a mixing bowl, combine mashed banana, sourdough discard, egg, maple, and vanilla. Stir in cinnamon, baking soda, salt, and flour until just combined. The batter should be thick but scoopable (adjust flour as needed).
- In a heavy-bottomed skillet or saucepan, heat oil (1/4 inch for shallow frying or about 1 inch of oil for deep frying) over medium heat to 350°F (175°C).
- Drop heaping tablespoons of batter into the oil (don’t overcrowd). Fry for 2–3 minutes per side or until golden brown and cooked through. Use a slotted spoon to transfer to a paper towel-lined plate.
- Dust with powdered sugar or toss in cinnamon sugar while still warm. Serve immediately. Enjoy!