Banana Fritters aka Jemput Pisang


I ❤️ these little bananas (aka pang jio). They are so full of flavor without the overpowering banana smell. The peel is very thin and the flesh firm and sweet. The best time to eat it is when the skin looks spotted like it’s gonna rot.  However, it never fails to surprise and impress me when I peel it and it’s perfect!  Firm, not mushy,  and oh so sweet and tasty.

Pang Jio even has its own doppelganger. I used to buy the wrong one and wonder why they sometimes taste like potatoes.  Then I found out from a friend that there is a look-alike. Don’t get the one with the pointy ends. These, the ends are quite rounded. The pointy end ones are just plain bland.

One can only get this type of bananas from the wet market. I have never seen it at the supermarket before. Only its look-alike.

We love banana fritters aka jemput pisang.  One can only get jemput pisang at Malay food stalls.  They are usually the size of a fist and full of flour.  I like it chock full bananas of course.  And smaller, one-bite size. Best!


Banana Fritters aka Jemput Pisang

100 g self raising flour

120-150 g bananas (mashed coarsely)

3 Tbsp sugar

1 egg

pinch of salt

Peanut oil for deep frying

Cinnamon sugar for dusting (optional)

Mix everything together except the cinnamon sugar.  Heat up the oil. Drop spoonfuls of batter into the hot oil and deep fry for a few minutes until batter is cooked through.  Dust with cinnamon sugar if you like.


I’m not very good at deep frying, so these didn’t look so pretty.  But then beauty is only skin deep. heheh.

Banana Brownie


Here we go again. Chocolate again. You must be wondering…just how many versions of chocolate cake does she have?? Well…I do so like to include chocolate in my diet whenever I can and, imho,  there is no such thing as too many chocolate recipes.

I have had this recipe for years. It started off as a simple brownie recipe that is not overly sweet. Then one day, I decided to bring bananas to the party. If you have never tried bananas and chocolate, then it’s about time to try it. They make such a wonderful combination. Chocolatey… Bananaey… Chocolatey…

I was able to reduce the amount of white sugar used by 50g as the ripe bananas add to the sweetness of the brownie as well as help to keep it moist and fudgey.  I haven’t tried reducing more than 50g.  But I’m sure it’s doable.

Banana Brownie

185g unsalted butter

50g Cocoa powder

1/4 tsp salt

175g sugar

1.5 tsp vanilla essence

3 ripe bananas (about 175g)

2 large eggs

100g plain flour

1/2 tsp baking powder

In a large pot, melt the butter, browning it slightly. Add the cocoa powder while the butter is still hot. Stir with a whisk to combine. Add in the rest of the ingredients according to the way it is listed, stirring with each addition. Pour out onto a lined 8″ square pan and bake at 175c for about 25 min or until the toothpick you insert in the middle comes out sort of clean.

Cool before cutting. If you can wait.