I’ll admit that I like to indulge in my favorite caribbean childhood treats from Jamaica every once in a while, and I usually have to pay for it later when I see the results on the scale. So I often battle with making these traditional meals for my kids because I usually end up eating them too. That’s why I’ve altered some of my favorite Jamaican recipes to make them healthy for my whole family. The other day I notice the bananas that I bought a week ago were becoming overripe. Rather than toss them in the trash, I decided to make some gluten-free Jamaican banana fritters.
The key to a healthy recipe is swapping out the unhealthy ingredients without losing taste. Caribbean food is all about rich flavors and if you don’t have that, then meal time is pretty much ruined. I have the challenge of satisfying my children’s picky tastebuds and my pleasing my husband’s taste for zest, and I struck gold when I made them this traditional island recipe with a twist.
Banana fritters are similar to pancakes. The two may look the same, but the flavor is completely different. Fritters are a great addition to any meal. Whether as a main course, appetizer or desert. I like to have it with a cup of tea while the kids and hubby enjoy dipping them in Greek Yogurt. However you have them, you can’t go wrong. And the best part is that it’s a quick and easy meal idea.
Ingredients
3 overripe bananas
1 1/2 cup brown rice flour
1/3 cup cane (or brown) sugar
1/2 cup brown rice milk
2 egg whites
1/2 tsp baking powder
1/2 tsp cinnamon
1/4 nutmeg
1/2 tsp vanilla
Directions
1. Peal and mash overripe bananas.
2. Add cinnamon, nutmeg, vanilla with egg whites and beat the mixture.
3. Pour over mashed bananas, add sugar, milk, baking soda and flour.
4. Mix everything together and it should look similar to a pancake batter. It shouldn’t be too think or too thin.
5. Pour a little canola oil into pan and heat for a few minutes.
6. Once hot, scoop a spoonful amount of banana fritter batter and pour into pan. Cook for about 5 minutes on each side or until golden brown under medium heat. It should make about 20 small fritters, it depends on how small or big you scoop.
The great thing about these banana fritters is that it’s not as greasy as the ones I had as a child. I usually place freshly made fritters on a plate with paper towel before serving. I also use canola oil because of the health benefits. Canola oil is one of the best oils for heart health. Made from crushed canola seeds, it has less saturated fat than any other oil commonly used in the U.S. It also reduces the risk of high blood pressure and cholesterol.
Since I’ve developed a sensitivity to gluten, I try to incorporate more gluten-free products into my diet. Not only is brown rice gluten-free, it reduces the risk of type 2 diabetes – which runs in my family. So I choose brown over white rice whenever possible.
