Reviewed: Apr. 22, 2012

Yum! being vegan i sub'd a few things. milk- soymilk, eggs- egg replacer, margarine- earth balance. being health conscious (i know it's deep fried! just saying) AP flour- WW flour, sugar- agave syrup. used maybe 2 Tbs of powdered sugar sifted over. if you have overripe bananas and are tired of banana bread try these. they are super addicting... youve been warned.

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Reviewer:

unyn

Cooking Level: Expert

Reviewed: Mar. 24, 2012

this is a super good recipe! my daughter and I made this for a sweet breakfast and we loved it. However we did add an extra banana and instead of coating the fritters in powdered sugar we used cinnamon sugar. All in all this is a great recipe!

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Reviewer:

queenofrefuse

Cooking Level: Intermediate

Reviewed: Feb. 24, 2012

My family found these to be great. Made it just like it said except I used one bowl. Puffed up great.

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Reviewer:

Kathy

Reviewed: Jan. 29, 2012

I used apples instead but the result was still DELICIOUS!

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Reviewer:

brenda

Cooking Level: Beginning

Reviewed: Dec. 20, 2011

These were pretty good. I did use more banana in them, a little vanilla, and maybe just a smidgen more cinnamon and sugar. We couldn't determine if we liked them better smaller and crispier or larger and fluffier in the middle. Both ways were great with extra powdered sugar over the top! I can see where this batter would make excellent funnel cakes and I may try that with this recipe next time! Thanks for the great recipe!

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Reviewer:

pink

Cooking Level: Intermediate

Home Town: Aurora, Indiana, USA

Living In: Moores Hill, Indiana, USA

Reviewed: Dec. 12, 2011

These were soo yummy! My family couldn't stop eating them. I do think, however, that they could have used more sugar and bananas, but my kids loved them for breakfast with syrup!!!!

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Reviewer:

misSTARiah

Reviewed: Oct. 30, 2011

delicious! I did them with grated apple for one batch and pumpkin (bout half a can) for another :)

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Reviewer:

Gina S.

Cooking Level: Expert

Home Town: New Orleans, Louisiana, USA

Living In: Jacksonville, Florida, USA

Reviewed: Oct. 28, 2011

Tasty! But, I used the modifications other reviewers made, such as using more bananas (I used 4) and 1 tsp cinnamon. I forgot to add more sugar and regret that as the amount of sugar written in the original recipe is small, therefore I had to sprinkle more confectioner's sugar and cinnamon powder of the fried fritters.

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Reviewer:

abrar_th

Reviewed: Oct. 2, 2011

I loved the taste of these fritters, but they were just way too greasy for me. I tried making several adjustments to the batter, but the best I ended up with was something akin to a greasy funnel cake. Don't get me wrong, it was TASTY, but I wouldn't feel good about making it for the kids for breakfast again. It might do for a sweet tooth satisfier on a VERY rare occasion, but I'm not sure how often my sweet tooth and the presence of overripe bananas will coincide.

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Reviewer:

mistandfog

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Reviewed: Aug. 28, 2011

AWW I forgot about banana fritters. I used to make these when I worked at Furrs Cafeteria and I fell in love with them. These are not quite the same but wonderful just the same. I have to admit I use extra powdered sugar to coat! If you're gonna blow the calorie counting you might as well do it good!!

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