Baked Bengali Banana and Coconut Fritters

April 4, 2016

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?



Makes 10:

  •  2 large ripe bananas, mashed
  • 1 tablespoon coconut flour
  • 3 tablespoons plain flour
  • Half teaspoon cinnamon powder
  • Half teaspoon baking powder
  • 1 tablespoon coconut oil


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.



4 Responses to “Baked Bengali Banana and Coconut Fritters”

  1. Shipra Singh Says:

    March 15th, 2018 at 10:28 am

    Wow Delicious! Thanks for sharing this yummy recipe in easy way.


  2. Ananya Says:

    April 28th, 2016 at 1:57 pm

    Hi, Sunita,

    Such a simple and unique recipe to make. At the same time it is healthy, because coconut oil helps reduce body fat..

    Thanks for the recipe

  3. Mallika Says:

    April 6th, 2016 at 5:25 pm

    Hi Sunita, the flour binds the dough together and gives you that spongy texture. If you leave it out, add more coconut flour, baking powder and maybe a little egg. Go forth and experiment! Look forward to your feedback on this x

  4. Sunita Says:

    April 4th, 2016 at 7:06 pm


    so I am wondering what would happen if I omitted the 3 tablespoons of flour – trying to be carb free – the coconut flour is ok .. also instead of a greased cookie sheet – maybe i could use a silpat mat on said cookie sheet. let me know what you think. thanks

    ps : i am diabetic and overweight but I love food 🙂 so try to make things as healthy as I possibly can

Leave a Reply


Join Mallika Basu's Mailing List