|Maple Peanut Butter Bacon Glazed Banana Fritters|
Banana fritters are awesome but mine take it to a whole new level. These Banana Fritters are topped with both a maple peanut butter glaze and crispy crumbled bacon. These sweet salty fritters might just be my most creative concoction of the year.
The flavor combination was borrowed from Elvis barring the addition of maple. That came from a jar of Peanut Butter & Co’s Mighty Maple variety. That peanut butter is a treat right out of the jar on a spoon. The maple has a sweet crunchy texture against the smooth delicious peanut butter. Now just imagine the way the maple in the peanut butter will play against the bacon. I'm sure Elvis would approve.
If you've follow my blog for any length of time, then you already know that I’m often in search of new ways to use overripe bananas. I've employed half-dead looking bananas in everything from banana bread to coffee cake, to muffins, cookies and even whoopie pies. But beyond the shadow of a doubt, this is by far my most indulgent banana creation yet. Just wait until you try this.
Maple Peanut Butter Bacon Glazed Banana Fritters
Prep time: 15 min
Cook time: 5 min
Ingredients for the Fritters:
- 1 cups gluten free self-rising flour of gf Bisquick (see notes)
- 1 ripe banana mashed
- ½ cup peanut butter (I used Mighty Maple from Peanut Butter & Co)
- 1 egg
- 2 tbsp maple syrup
- ½ cup milk
- vegetable or peanut oil for frying
- ½ cup peanut butter (I used Maple Madness from Peanut Butter & Co)
- ½ cup confectioner’s sugar
- 2 tbsp maple syrup
- 3-4 tbsp water (1 tbsp at a time to thin glaze)
- 6 slices of bacon
- Cut the bacon into small pieces, fry until crispy and drain on paper towels.
- To make the glaze stir together the peanut butter, confectioner’s sugar, maple syrup and water until smooth.
- For the fritters, in a medium bowl whisk together the mashed banana, peanut butter, egg, maple syrup and milk until well combined.
- Add the gf self-rising flour or gf bisquick and mix until you’ve got the wet and dry ingredients incorporated into a batter slightly thicker than pancake batter.
- In a 10 inch skillet heated to a medium heat add enough oil so that there’s about ¼ inch in the pan then drop the batter by ¼ cup measures into the pan then flatten them slightly and let them cook for about 2-4 minutes on the first side and 2-3 minutes on the second side.
- Remove from the pan and place them on paper towels on a cooling rack to drain off any excess oil then transfer the fritters directly onto the rack to keep them crispy.
- Spoon the glaze oven each fritter spread it to the edges then sprinkle on the crispy bacon and serve.
- For my gluten free self rising flour tutorial click HERE.
- If you’re not following a gluten free diet use 1 cup of flour with 1 tsp of baking powder with ½ tsp of baking soda.