Gato bannann

Name: Gato bannann
Prep time: 25 min
Cook time: 20 min
Total time: 100 min
Yield: 6
Cuisine: Seychelles
Ingredients: 250 g sound ripe banana flesh; 200 g wheat flour; 100 ml warm not hot pasteurized milk; 4 g dry baker’s yeast, following its instructions; 1 medium egg, about 50 g without shell; 25 g sugar; 15 g melted then cooled butter; ½ tsp ground cinnamon; 2 ml food-grade vanilla extract; 1 small pinch salt; About 1 litre suitable frying oil, without filling pan above halfway

🍌 Small yeast-raised ripe-banana fritters with cinnamon and vanilla.

Ingredients

250 g sound ripe banana flesh
200 g wheat flour
100 ml warm not hot pasteurized milk
4 g dry baker’s yeast, following its instructions
1 medium egg, about 50 g without shell
25 g sugar
15 g melted then cooled butter
½ tsp ground cinnamon
2 ml food-grade vanilla extract
1 small pinch salt
About 1 litre suitable frying oil, without filling pan above halfway

Preparation

Check yeast instructions. Mix with warm not hot milk and leave about 10 minutes if activation is required.

Peel and weigh 250 g sound banana, then fork-mash. Mix flour, sugar, cinnamon and salt; add beaten egg, cooled butter, vanilla and milk-yeast mixture, then banana.

Mix to a thick uniform batter, cover and rise about 45 minutes until clearly swollen. Extend if needed for room temperature without leaving for hours in heat.

Stir gently to deflate. Heat oil around 170 °C in a stable pan and add small portions using two spoons. Aim for about eighteen small fritters.

Fry small batches about 4–5 minutes, turning until golden and fully cooked inside. Open one from the first batch to check no raw batter remains; adjust size, heat and duration.

Drain on a rack or absorbent paper, cool before eating and serve without added icing sugar. Approximate yield eighteen, six portions of three; actual size can change count.