African Banana Puff Puff | Eggless Snack Recipe with left over bananas | Banana Balls | with step by step photos and video. Soft and slightly chewy banana fritter made with simple ingredients. These addictive deep-fried African doughnuts are a delicious variant of the famous beignet. Sprinkle them with powdered sugar, dip them in jam or chocolate sauce, or eat them as it is. No matter how you serve it, you’ll be popping one after the other!
Plain puff puff is one of Nigerians favourite snacks. So if you want variety to it, banana puff is the way to go, delicious.
What is Puff Puff?
Most West African countries are familiar with the popular street food Puff- Puff, which is known by different names depending on the country. Ghanaians call it Bofrot (togbei), Cameroonians and Nigerians call it Puff-Puff (Puff) or beignet in French. The basic ingredient consist of: flour, sugar, yeast, water, salt and oil for deep frying.
Serving Suggestions
Puff-puff is usually eaten for breakfast, as a snack or as a side dish. The beauty about them is that you can eat it sweet or savory. it’s a great snack, appetizer, or dessert. I often eat it as a snack or appetizer. Moreover you can serve them as a simple dessert with just a bit of powdered sugar or chocolate sauce.
How to make African banana puff puff?
African Banana Puff Puff | Eggless Snack Recipe with left over bananas | Banana Balls | with step by step photos and video. A deep-fried dough, made from yeast dough, shaped into balls and deep-fried until golden brown. It has a doughnut-like texture but slightly more chewy. It is a very common snack eaten by so many countries but with different names and a little bit of variation in the mode of preparation.
This method involves the following steps:
- Proof the yeast: Both instant yeast or active yeast will work perfectly for this recipe. If you are using instant yeast, you can skip proofing the yeast. If using active yeast, it’s advisable to proof the yeast.
- Make the batter: Combine the dry ingredients with the wet ingredients, mashed banana and mix well.
- Leave to proof: The batter needs to proof in a warm place for about an hour. A little more or less or till the batter rises about twice or thrice it’s original size.
- Fry: Be sure to let your oil get hot before frying the puff puff. If the oil is not hot enough, the resulting puff puff will soak up the oil. You don’t want that.
In addition, I would like to highlight our trending banana based recipes: Banana Ladoo | Energy Balls, Eggless Banana Butter Biscuits | Cookies, Light and Fluffy Banana Muffins, Eggless Banana Muffins, Caramel Banana Rava Pudding | Flan, Eggless Banana Cake, Eggless Wheat Banana Cake, Eggless Banana Rava Cake, Banana Chocolate Chip Cake Recipe, Homemade Banana Ice Cream Recipe &. Banana Smoothie | Banana Milkshake.
African Banana Puff Puff
Course: SnacksCuisine: InternationalDifficulty: Medium20
Pieces10
minutes10
minutes20
minutesAfrican Banana Puff Puff | Eggless Snack Recipe with left over bananas | Banana Balls | with step by step photos and video. Soft and slightly chewy banana fritter made with simple ingredients.
Recipe Video
Ingredients
2 Ripe Small Bananas or 1 Large Banana
3 Cup Maida (125ml size )
3/4 cup Brown or white sugar
1 tsp Active Dried Yeast
A pinch of Salt
Grate a Nutmeg & add 1/4 tsp of it
11/2 cup Luke warm Water
Oil for Frying
Directions
- Firstly, peel and mash the ripe bananas using a fork and keep them aside. Here I am using 2 small bananas. Instead of that you can use a big sized banana too.
- Take another bowl and add in 3 cups of maida (Size of the cup is 125ml), 3 tbsp brown sugar,1 tsp yeast, and a pinch of salt.
- Grate a nutmeg and collect a pinch of 1/4 tsp and add to it. Mix them well.
- Now add the mashed bananas and combine them well.
- Add 11/2 cup luke warm water, little by little. Mix using a spatula, until it is smooth and comes together. The dough will be sticky.
- Cover and leave it aside for about 90 to 120 minutes. Check if the dough has risen sufficiently (you should see small air bubbles). It should be at least three times the size it was before.
- Release the air bubbles.
- Heat up the oil, make sure to use a pan which is deep enough. The oil must be hot but not too hot, around 170°C. Test if the oil is hot enough by putting a drop of batter into the oil. If it is not hot enough, the batter will sink and stay at the bottom of the pot rather than rising to the top.
- Wet your hands using water and grab a little bit of batter at time. Squeeze the batter in between fingers and drop it into the oil. You can also use two spoons also.
- Flip & fry for a few minutes on both sides until the color becomes golden brown.
- Take them out, drain off excess oil and enjoy!
Notes
- Give the batter enough time to rest it to rest in a warm place. The batter should rise about thrice of it’s original size and the resulting batter should turn out spongy.
- If the batter is too watery because of the bananas, then add a little bit more flour to it.
- If it’s too thick, then try adding a little bit of water, about 1-2 tablespoons at a time, to thin out the mixture.
- Don’t leave your puff puff batter longer than 12 hours in the fridge coz the yeast will ferment too long resulting in a bitter taste.
