Accra Banana (Banana Fritters)

10 people
1 hr

This recipe is so dear to my heart. It is a nationwide street food and also a celebratory snack in my country of origin- Cameroon. From Christmas parties to weddings, you will always find Accra banana. I grew up in an active volcanic town, hence our soil is very fertile. Among the staples our parents grew in their farms, there was always cassava, which was combined with overly ripe bananas for this delicious recipe. Make it in bulk and save in the freezer.

What is the most challenging part of this recipe?

In my opinion, grating cassava has been and still is the most challenging part of this recipe. I advise that you use a food processor if you have one available. There are grocery stores that sell grated cassava in packs, that will be a great option too.

What texture should I expect?

Immediately after frying, banana fritters are hard on the outside and extremely soft on the inside. But when it cools off, the exterior gets softer as well.

How do I preserve them?

Store them in the freezer . Before consumption, take them out of the freezer and bake in a hot oven for 5 minutes .

Follow us on instagram for more recipes:

It is important to watch the video below for a better understanding of the cooking process.

Accra Banana (Banana Fritters)
Recipe details
  • 10  people
  • Prep time: 40 Minutes Cook time: 20 Minutes Total time: 1 hr
Show Nutrition Info
Hide Nutrition Info

  • 6 cups grated cassava (about 7 medium cassava)
  • 4 cups mashed bananas (12 medium bananas)
  • 2 tsp salt
  • ¾ cup tapioca (garri)

Peel cassava. Watch video to see how to.

Wash and grate cassava with a hand grater or food processor using the grating blade.

Place grated cassava in a cheese cloth and squeeze as much as you can. With cassava tightly wrapped, place a heavy weight object on it and let it drip for at least 5hours. I always let it sit overnight .

Peel bananas and mash them with a potato masher.

In a separate bowl, disintegrate cassava with fingers. Layer cassava and banana simultaneously, Add tapioca and salt. Mix till completely incorporated.

Take about a tablespoon of the mixture and mould into a ball (using the palm of your hand)

In a deep skillet on medium heat, add the balls into hot oil and fry till golden brown.

Serve with hot sauce or any dip of your choice. You can save some in the freezer and place in a hot oven for 5minutes when ready for consumption.
Winnie Khamal Macbailey
Want more details about this and other recipes? Check out more here!
  • I agree - I hate grating cassava. I always buy the frozen one. Just a quick question - from the photo, that looks more like ripe plantain than banana. I just wanted to verify you are using regular eating banana. The flavors in this definitely appeals to my Caribbean palate and I can't wait to try it!

    • Winnie Khamal Macbailey Winnie Khamal Macbailey on Dec 31, 2021

      Hi Mireille!'No more cassava grating'.😁Yes I used the regular eating bananas and not plantains. Can't wait for you to try this out with one of your hot Caribbean sauces.