What are gluten free banana bread balls? Imagine your favorite banana bread transformed into bite-sized, fried treats—like a donut, but in ball form. Dust them with confectioners’ sugar, dip in warm chocolate ganache or pure maple syrup, or enjoy them plain. They make a convenient breakfast, snack, or dessert on the go.
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Gluten Free Fried Banana Bread
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: Makes 16 2-inch balls
Similar to a donut, these deep-fried gluten free banana bread balls are delicious and fun. Serve with your favorite dip or a dusting of confectioners’ sugar.
Ingredients:
- 1 to 1-1/2 bananas, mashed (about 3/4 cup)
- 3 tablespoons neutral-flavored oil (extra-light olive, canola, avocado, or vegetable)
- 3 tablespoons granulated sugar
- 3/4 cup milk (nonfat, dairy, or rice milk)
- 1 large egg (or 3 tablespoons liquid from canned white beans as an egg substitute)
- 1 to 1-1/2 teaspoons pure gluten-free banana extract (optional) or additional vanilla
- 1/2 teaspoon pure gluten-free vanilla extract
- 1 cup gluten-free all-purpose flour blend
- 1/2 cup brown rice flour, divided (use extra as needed to adjust batter)
- 1 teaspoon gluten-free baking powder
- 1 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 2 quarts high smoke point oil for frying (extra-light olive, avocado, peanut, or vegetable)
- Confectioners’ sugar, warm chocolate ganache (made with an extra 1/2 cup cream), or pure maple syrup for serving
Instructions:
- Whisk the mashed banana, oil, and sugar together until smooth. Add the egg (or bean liquid), milk, banana extract if using, and vanilla; whisk until combined.
- Add the gluten-free all-purpose flour, 1/4 cup of the brown rice flour, cinnamon, baking powder, and salt to the wet mixture. Whisk until fully combined. Refrigerate the batter to allow the dry ingredients to absorb the liquids and to chill. Reserve the remaining 1/4 cup brown rice flour.
- Preheat oil to 375°F (190°C). Line a plate with several layers of paper towels and set aside for draining.
- Stir the chilled batter. The mixture should be thick enough to scoop with a large cookie scooper or tablespoon. If it is still runny, add a little of the reserved brown rice flour and stir until the batter holds its shape and does not run off the spoon.
- Carefully scoop portions of batter into the hot oil. If using a spoon, scrape the batter off with a second spoon. Work gently and avoid overfilling the oil to prevent splashing. Fry until golden brown, about 4 to 6 minutes, turning as needed for even color.
- Using metal tongs or a slotted spoon, lift the banana bread balls from the oil and let excess oil drip back into the pot. Transfer to the prepared paper towel-lined plate to drain and cool. Serve warm for a slightly tender, chewy texture, or let them cool completely for a cake-like crumb.
- Serve plain, skewered on small picks, dusted with confectioners’ sugar, or with warm chocolate ganache or maple syrup for dipping.
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