Baked Bengali Banana and Coconut Fritters

Mallika Basu - Baked Bengali Banana and Coconut Fritters

I've loved coconut far longer than it's been in fashion. So when a large box of goodies arrived from fellow coco nuts, award winning Coconut Merchant, it provided a good reason to get experimenting. After a few attempts at coconut pancakes, and then coconut parathas, my eyes settled on the two overripe bananas adorning the overflowing fruit bowl. Now I'm no baker, but I've had many a tryst with banana bread, even banana muffins. So this time I settled on Bengali Paka Kola Bora, moreish deep fried banana fritters from my childhood, with a healthy baked twist as I don't deep fry at home. Drizzled with coconut syrup, enjoy these baked Bengali banana and coconut fritters as alternative profiteroles with vanilla ice cream any day of the week. Who says you can't have your cake and eat it too?


Begin by preheating your oven to 180 degrees Celsius then place a baking tray lined with baking parchment inside.

Next, grab a bowl and combine everything, other than the coconut oil, until you’re left with a soft, spongy dough.

Divide your delightful dough into small equally sized balls (helpful hint: use an ice cream scoop!). Remove your baking tray from the oven, grease with coconut oil then bake your treats for 20 minutes. Make sure you flip and reshape after ten minutes to make your fritters even more beautifully shaped!

Drizzle the banana and coconut fritters with coconut syrup to serve.

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