Gluten Free Egg Free Banana Fritters

Chickpea flour banana fritters

Bananas tend to go ripe very quickly in my kitchen, which means I’m often left with a whole bunch (no pun intended!) to eat quickly. While I often freeze them to use in baking, this week I was craving banana fritters so decided to look for a gluten-free recipe. I eventually found this one using chickpea (garbanzo) flour, which was simple and cheap to make.

Chickpea flour is traditionally used in all types of sweet and savoury fritters in Indian cooking. I already had it in my pantry to make dosasocca (gluten free flatbread) and pizza bases, but if you don’t have it on hand you can buy it quite cheaply from Indian supermarkets. It is versatile and unlike other gluten free flours doesn’t require eggs to make it bind together. I have nothing against eggs, but they do increase the cost of any recipe.

Another way in which I save money in this recipe is to only use enough oil to cover the fritters halfway in the pan, then turning them to fry the other side. I also save the oil to use again in other dishes in the days after making fritters.

This recipe uses chilli powder to give the fritters a bit of a kick, but if you’re not a fan of chilli you can omit it (but try it – it’s amazing!)


2-3 ripe bananas

1/2 cup chickpea flour (also known as gram flour)

Pinch of salt

1/2 tsp chili powder or cayenne pepper

1/4 cup + 1 tbsp water

3/4 cup oil (I use a combination of coconut and peanut)

White sugar and cinnamon, for sprinkling.

Egg free banana fritter batter


Combine chickpea flour, salt and chili powder in a bowl. Add 1/4 cup water and whisk to form a thick batter. If batter is still too thick, add remaining tbsp of water and whisk.

Gluten free banana fritters cooking

Heat the oil in a small frying pan. Cut bananas into 1 inch long pieces, and dip each piece into the batter, then place into the hot oil. Once the underside has turned golden brown and crispy, turn each fritter to cook the other side.

Chickpea flour banana fritters frying

Remove fritters from the oil and sprinkle with sugar and cinnamon. Enjoy 🙂

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  1. Ooh dear, I have to refrain from getting close to anything banana, fried whole like your recipe EK or fried mashed and mixed with the flour (of your choice of course) – I can eat by the plateful. I can imagine, how yummy!

  2. I have never had banana fritters and I’m not sure how I feel about the idea of them. However, how could anything fried be bad? I may have to try them.

    • I didn’t realise banana fritters were so unusual, but come to think of it, they are only really common in Asian cuisine. You’re right though – anything fried is good 🙂

  3. I had banana and pineapple fritters for the first time last year at a Thai restaurant. The addition of chili or cayenne sounds really good!

  4. I love fritters. I hate the oil splatter clean up 🙁

  5. I also have bananas that go over ripe in my pantry, and I usually just freeze them in ziplock bags for shakes later, but these are a super great idea, and I’ve never had a banana fritter before! I don’t have chickpea flour, but I do have coconut flour which I usually use in coconut flour pancakes or bread. Gonna try to tweak just a bit and see how it turns out! 😀 Thanks for the recipe idea!

  6. I’d try them!


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