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Antigua and Barbuda

Banana fritters with coconut-lime sauce

Family score out of 5

Posted July 10, 2026

Banana fritters with coconut-lime sauce from Antigua and Barbuda

About Antigua and Barbuda

Antigua and Barbuda is a two-island country in the eastern Caribbean. Their food mixes African, British, and Caribbean cooking, with plenty of tropical fruit.

The dish

These crispy banana fritters have warm spices and a coconut lime dipping sauce. They’re a great way to use up really ripe bananas.

What we thought

The flavor was excellent, but I think they needed a bit more flour and baking powder. I adjusted the recipe based on what I would do if I made them again. 4/5.

Ingredients and directions

Ingredients

  • 3 very ripe bananas (the blacker the better)
  • 1 cup all-purpose flour
  • 2 tbsp brown sugar
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp ground allspice
  • 1/2 tsp ground nutmeg
  • 1 tsp vanilla extract
  • 1 lime, zested and juiced
  • 1 egg
  • 3 tbsp coconut milk
  • 2 tbsp coconut oil or vegetable oil (for frying)

Sauce

  • 1/2 cup full fat coconut milk
  • 1 tbsp honey
  • 1 tsp lime juice
  • ¼ tsp salt

Directions

  1. Make the coconut lime sauce by whisking together the coconut milk, the honey, lane juice and salt in a small saucepan. Cook over a low heat for 3–4 minutes. Set aside to let it thicken. You could use coconut cream instead of milk for a richer and thicker sauce.
  2. Mash the bananas in a bowl. Add the vanilla, lime (juice and zest), egg, and coconut milk. Again, coconut cream will be a great substitute provided you reduce the flour slightly to keep the consistency that of pancake batter.
  3. Add the flour, brown sugar, baking powder, salt, cinnamon, allspice, and nutmeg to the banana mixture. Fold until just combined. Should be the consistency of a thick pancake batter.
  4. Heat the 2 tablespoons of oil in a pan over a medium heat until hot. Drop a tsp of batter in the pan to test the heat. If the oil is hot enough, it’ll fry fast.
  5. Drop about a tbsp of batter into the pan and cook until brown. Depends on the heat, but usually this will take 1-3 minutes on the first side. Flip over and cook on the other side until fully cooked. It always takes shorter on the second side. Adjust the heat if it cooks too fast to ensure the middle isn’t undercooked. You want nice brown coloring with a crisp outside.
  6. Serve with the coconut lime sauce.