Accra Banana – crunchy on the outside and soft inside, sweet and slightly salty chewy balls that taste like home. These African banana fritters are irresistible.
A Snack From My Childhood
When I was in primary school, I would spend my break allowance on Accra Banana from the dining shed. Those simple fritters—made from banana and cassava (yucca root)—shaped my love for this snack. Decades later I still enjoy them, now made in my own kitchen rather than bought at school.
What Is Accra Banana?
Accra Banana are African banana fritters traditionally made by combining mashed bananas with a form of starch, shaping the mixture into small portions, and deep-frying until golden and crisp. The starch varies across regions: regular flour, rice flour, cornmeal, or cassava, which in some places gives the fritters a uniquely chewy texture.
In Cameroon and other parts of West and Central Africa, cassava is a versatile staple used to make dishes like waterfufu, garri, bobolo, and Accra Cassava (Accra Banana). For these fritters, cassava is grated and mixed with mashed bananas to form a batter. To save time I often buy pre-grated frozen cassava from an Asian grocery store and thaw it before use.
If you prefer to prepare cassava from scratch, you can peel and grate it by hand, use a food processor, or blend it in a high-powered blender with a small amount of water to form a paste. Alternatively, garri (the granulated, toasted cassava product) can be used as a shortcut: it still delivers that cassava flavor and works well when combined with mashed banana.
Using garri is a convenient option if fresh cassava or pre-grated cassava is not available. You can find garri at African markets, some Asian grocery aisles, or specialty stores.
I usually serve Accra Banana with a spicy African pepper sauce for dipping; they also pair beautifully with tea or coffee. The contrast of a crisp exterior and tender, slightly chewy interior makes them a perfect snack, party finger food, or appetizer.
Watch How to Make Accra Banana
Similar Recipes To Check Out
Vitumbua – East African Coconut Rice Pancakes
How To Make Puff Puff
Plantain Puff Puff Recipe
More Cameroonian Recipes You Might Like
Also check out these Cameroonian recipes and street foods for more inspiration.
- Cameroonian Pepper Soup
- Cameroonian Soya (without skewers)
- Cameroonian Sese Plantains
- Cameroonian Street Food (video)
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Accra Banana – African Banana Fritters
Ingredients
- 6 overripe bananas
- 3 pounds grated cassava
- 1 cup garri (or substitute with cornmeal)
- 2 teaspoons salt
- Oil for frying
Instructions
- Peel the bananas and mash them in a bowl with a wooden spoon or potato masher until smooth.
- Add the grated cassava, garri (or cornmeal) and salt to the mashed bananas. Mix until well combined.
- Pour oil into a deep frying pan or pot to a depth of about 3–4 inches. Heat the oil to about 350°F (180°C), which can take roughly 8 minutes on high heat.
- Scoop about 1 tablespoon of the mixture and form 1-inch balls. Carefully drop the balls into the hot oil, working in batches so the oil is not overcrowded. Fry for about 10 minutes, stirring occasionally, until deep golden brown. Remove to paper towels to drain excess oil and repeat with the remaining batter.
- Serve the Accra Banana warm with African pepper sauce, tea, or coffee.
Notes
1. Overripe bananas provide the best flavor and sweetness, but ripe bananas will also work.
2. Pre-grated frozen cassava is commonly sold in one-pound packets in the freezer section of some Asian stores—thaw at room temperature before using.
Nutrition
Carbohydrates: 80 g |
Protein: 4 g |
Fat: 2 g |
Fiber: 6 g
Additional Info
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