Puff puff is a beloved West African snack known for its soft, fluffy texture and golden, crispy exterior. Traditionally made with a simple dough of flour, sugar, and yeast, this treat is a staple at gatherings, street corners, and family kitchens alike. But have you ever wondered what happens when you give puff puff a fruity twist? Enter banana puff puff —a delightful variation that incorporates the rich, natural sweetness of overripe bananas.
Banana puff puff is perfect for those moments when you have bananas that are too ripe to eat but too good to throw away. Adding bananas to the batter not only enhances the flavour but also gives the puff puff a moist, tender interior. If you’re new to puff puff, check out this Simple Puff puff Recipe to learn the basics before trying this banana version.
Whether you’re a fan of traditional puff puff or just love experimenting with new recipes, this banana version is sure to become a favourite.
The best part? It’s incredibly easy to make! With just a few ingredients and some simple steps, you’ll have a batch of golden, aromatic banana puff puff ready to serve. Let’s dive into the recipe!
Ingredients
- 2 cup flour
- 2 teaspoon yeast
- 1/4 cup of sugar
- 1/4 teaspoon salt
- 2 tablespoon vegetable oil
- 1 teaspoon banana flavour
- 2 overripe bananas
- liquid milk or powdered milk
- 1/4 teaspoon nutmeg
Instructions for making the Banana Puff puff
- Activate the Yeast
- In a small bowl, mix the sugar and yeast with warm water. Let it sit for about 10 minutes until it becomes frothy. This step helps activate the yeast and ensures a fluffy puff puff.
- Mix the Dry Ingredients
- In a large mixing bowl, combine the flour, salt, and nutmeg. Stir well to ensure the ingredients are evenly distributed. If using powdered milk, you can add it at this stage.
- Prepare the Batter
- Use a fork to mash the bananas until smooth, or leave it a bit lumpy depending on your desired consistency.
- Add the vegetable oil and banana flavour to the mashed bananas and mix well.
- Pour the proofed yeast mixture into the banana mixture and stir to combine.
- Add the wet mixture to the dry ingredients. Gradually add your warm liquid milk or just room temperature water if that’s what you using. Mixing thoroughly to form a smooth, lump-free batter.
- Let the Batter Rise
- Cover the bowl with a clean kitchen towel or plastic wrap. Place it in a warm area and let the batter rise for 1-2 hours, or until it has doubled in size.
- Fry the Puff Puff
- Heat vegetable oil in a deep frying pan over medium heat. The oil should be hot but not smoking.
- Using a spoon or your hands, scoop small portions of the batter and drop them carefully into the hot oil.
- Fry in batches, turning occasionally, until the puff puffs are golden brown on all sides.
- As you fry, consider pairing these sweet treats with savory options like Samosa or Spring Rolls for a balanced snack spread!
- Drain and Serve
- Remove the puff puff from the oil using a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
- Serve warm and enjoy!
Tips for Making a Bigger Batch of Banana Puff puff
If you want to make a larger batch of banana puff puff, simply multiply the recipe by the number of servings you need.
Tips for Perfect Banana Puff Puff
- Choose ripe bananas:
Overripe bananas with dark spots work best for this recipe because they are sweeter and easier to mash.
- Monitor the oil temperature:
Too hot, and the puff puff will burn on the outside while remaining raw inside. Too cold, and they’ll soak up excess oil.
- Customize the flavour:
Add a pinch of cinnamon or nutmeg for extra warmth and depth.
FAQs
- Can I use fresh bananas instead of overripe bananas?
Overripe bananas are ideal for banana puff puff because they are naturally sweeter and easier to mash. If you use fresh bananas, the puff puff may not be as sweet or flavourful.
- Do I have to proof the yeast?
Proofing the yeast with warm water and sugar is recommended to ensure the yeast is active. If the mixture doesn’t become frothy after 10 minutes, the yeast may be expired, and the batter might not rise properly.
- Can I bake banana puff puff instead of frying?
Yes, you can bake them as a healthier alternative. Preheat your oven to 375°F (190°C), spoon the batter into a greased muffin tray, and bake for 12-15 minutes or until golden. The texture will be slightly different but still delicious.
- How do I store leftover banana puff puff?
Store leftover puff puff in an airtight container at room temperature for up to 2 days. To reheat, you can use a microwave or oven for a few minutes to restore their softness.
- Can I add other ingredients like chocolate chips or raisins?
Absolutely! Feel free to experiment with add-ins like chocolate chips, raisins, or shredded coconut to customize your banana puff puff.
- Why did my puff puff turn out oily?
This usually happens if the oil isn’t hot enough. Make sure the oil is properly heated before frying. You can test the temperature by dropping a small piece of batter into the oil—if it sizzles and floats to the top, the oil is ready.
