Skinnytaste > Recipes > Low Fat Banana Fritters

Low Fat Banana Fritters

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A great achievement! I made banana fritters that aren’t deep fried and loaded with fat! I love banana fritters, but they are not exactly light when you order them. I was able to create a low fat fritter by mashing ripe bananas and making a batter, then pan frying them with a little buttered flavored spray. Almost like a pancake with less flour. A little tricky to cook at first, but I found using low heat worked great. I served them with a small scoop (half cup) of Breyers Smooth and Dreamy Ice Cream, only a half point and delicious!

Low Fat Banana Fritters 

5 from 2 votes
Course: Dessert
Cuisine: American
Yield: 6 servings
Serving Size: 4 pancakes 1 tbsp each


  • 3 medium very ripe bananas
  • 2 tbsp sugar
  • 2 large eggs, beaten
  • 3 tbsp flour
  • 1/2 tsp vanilla extract
  • buttered flavored Pam
  • 1/2 tsp cinnamon plus more to sprinkle on top
  • 1 tsp powdered sugar


  • Mash the bananas.
  • Add sugar, eggs, flour and vanilla.
  • In a large skillet, heat on low flame.
  • When hot, spray with Pam and using a tablespoon, pour 1 tablespoon of batter for each fritter.
  • When cooked on one side (1-2 minutes) flip over and cook the other side.
  • Set aside in a dish and keep warm in the oven as you repeat with the rest of the batter.
  • When ready to serve, put 4 on a plate and top with a little powdered sugar and cinnamon.
  • Serve with low fat ice cream.

Last Step:

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Makes 24-26 fritters.


Serving: 4 pancakes 1 tbsp each, Calories: 124.8 kcal, Carbohydrates: 22.7 g, Protein: 3.2 g, Fat: 3 g, Fiber: 1.5 g


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52 comments on “Low Fat Banana Fritters”

  1. Avatar photo
    Patrick Easterling

    This is a keeper! We live in Hilo, Hawaii, and as the local bananas are so fresh and sweet l didn’t bother with adding sugar. I had boiled almonds in the fridge so l put a handful through the nut grinder and tossed them in. We served them with yogurt and next time l will increase the recipe! We are fortunate here for tropical fruit, there’s many varieties of bananas and the fritters were accompanied by a smoothie made wirh pineapple, bananas, watermelon blended with soy milk.

  2. Avatar photo
    Dolores Othman

    I made these for first time. I followed recipe to the t, but they came out a bit mushy and still taste good.

    Next time I’ll used a fry pan as I used a grill and seems when I use the grill pancakes too don’t come out right..

  3. Hi Gina, I LOVE your recipes! I apologize if this question is a repeat, but could you substitute the regular flour for coconut flour? If so, what would be the measurement? 

    Thanks so much! 

  4. Just made these, a little too sweet for me so I'll leave out the sugar next time. I also used wholegrain spelt flour instead of white so they came out very soft.Thank you for the recipe 🙂

  5. Avatar photo
    Brittany Jones

    These were delicious! I made a few changes like using whole wheat flour instead of regular flour and rum extract because I didn't have vanilla. They were so good, just gonna make them bigger next time so it doesn't take as long. Absolutely love this website!

  6. Avatar photo
    Stacy Makes Cents

    These are AWESOME! I used stevia instead of sugar and spelt flour – I also fried them in coconut oil. Delish! Thanks for the recipe. 🙂

  7. Breyers Smooth & Dreamy has only half a point per serving? I calculated 2 points for the fat free version.

  8. These are so good! I'm a teenager so I'm normally have to refuse the offer when my friends make pancakes or other breakfast foods of that sort. However, when I just made them these, they ate them up! Now they're gonna start making them and I wont be conflicted anymore!YAY!

  9. Hi Gina,

    I made this recipe a few weeks ago, and it was DELICIOUS! It tastes justtt like the banana fritters we get at our favourite Thai restaurant.

    Thanks so much for all your wonderful recipes!

  10. My husband & I love and frequent your blog. I rediscovered this recipe yesterday after being inspired to make a rainbow St. Patty's treat. With a little food coloring, patience, and a scoop of French vanilla ice cream as the pot of gold, this worked perfecty! Slainte!

  11. Avatar photo
    Gina @ Skinnytaste

    My bad, let me adjust that not to confuse anyone, you should whisk them, not cook them first. That would not be good! LOL

    @Laurie- these need to be handled gently since they don't have too much flour. I cooked them on low and was very gentle with them.

  12. The recipe says to scramble the eggs, I think you're actually supposed to whisk them before you mix them with the flour. Not cook them. But, it does say scramble, so it's a little confusing.

  13. I made these and mine fell apart too, but I actually cooked the eggs before putting them in. Maybe that was the problem? I will try it again because it still tasted delicious!

  14. Gina,
    I made these tonight and I had to have done something wrong! When I turn the fritters they fell apart. I followed the recipe exactly as stated. I couldn't get them to be flat and firm as the fritters on your page. They were still delicious, but I want them to look and taste like yours.

  15. This look delicious and I can't wait to try them! I think I will be serving them as breakfast :> Replacing the ice cream with a cup of yogurt. Thank you so much for your wonderful recipes. I'm fairly new to WW and its great to find recipes that will work with my point counting.

  16. So yummy! I just made these for my family for breakfast, and even my picky kids ate two. I was just wondering if I can store the rest in the freezer for another day? Thanks for all your great recipes!

  17. Avatar photo
    Trainer T.s Fitness

    Thank you, I love this recipe! I can't wait to try it and thanks everyone for the tips.

    Im thinking honey on mine yum!

  18. These look delicious ! Thanks so much for the recipe ! I'll be trying these out tonight ! You said we could make them ahead of time, how ling would they keep for ? There's only my husband and I, so 20 -24 frittas could last for a while (or maybe not !)


  19. Can't wait to try these!! They sound so yummy! As though they wouldn't be good as described, one could even try them with Torani syrup or agave (counting any points if necessary).

    Thanks for all of your terrific, healthy recipes Gina!

  20. could you use Splenda instead of sugar. And if so what would the points be like. I'm having to cut out Sugar because of high insulin resistance.

  21. I love your blog… It's a must go to everyday! What a creative and clever gal you are! Keep those recipes coming! Janie B

  22. Wouldn't a tsp. of peanut butter be good on these?! While still warm, the peanut butter would just melt away…yum!

  23. @Sally, I'm sure whole wheat flour would work fine. You could make them ahead and heat them in the microwave, why not! I love the hot and cold, I recommend serving with either fat free whipped cream or low fat ice cream. Really makes this a great dessert.

  24. Hi Gina, can whole wheat flour be used in place of white and do these have to be served right away once done cooking or can I make these ahead and nuke when ready to be eaten.

  25. I love bananas, whether eaten raw or in desserts. Your fritters look very delicious. I can eat a whole plate…mmm

  26. wow, what a great idea! I love banana fritters and very rarely have them because of the fact that they are deep fried and so rich, combined with all that ice cream. Thanks for posting & for the inspiration!
    I just found your blog at random & will be back to view more of your low-fat recipes.

  27. Avatar photo
    Sarah @ Mum In Bloom

    You are so creative! I love your photography and appreciate all these healthful recipes that you share 🙂