Why it works: Banana and sugar are a kitchen classic. They rank in the top 19% of all ingredient pairs, and cooks put them together in 3,102 recipes. Both carry 1-penten-3-one, which smells fish, pungent. The science ↓
Banana Fritters
Ingredients
Directions
The book gives no oven temperature. The 400°F in the steps was added when the recipe was transcribed, as a starting point.
Prepare
Cut each banana lengthwise and across to form four portions.
Coat the banana pieces completely with the prepared batter.
Fry and serve
Fry them in hot fat (400°F / 200°C) until nicely browned.
Drain well and sprinkle with caster sugar before serving.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.
-
Banana + sugartop 19% of all pairsSmell alikelowCooked together3,102 recipes
Shared aroma: 1-penten-3-one (fish, pungent).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Bananas
- Provide the soft, sweet fruit that becomes tender and fragrant when fried.
- Batter
- Forms a crisp, browned coating that holds in the moisture of the banana.
- Caster sugar
- Adds sweetness and a finishing layer of flavour on the hot fritters.
The step that matters
Frying in hot fat. If the fat is not hot enough, the batter absorbs oil and turns greasy instead of setting into a crisp, browned crust. Hot fat sets the coating quickly, keeping the banana inside moist and the fritter light.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
You might also like
Banana Filling16 recipes
Banana Sherbet10 recipes
Banana Float9 recipes
White Cake431 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.