Experience soft and chewy banana puff puff, a tasty African comfort food! Sweet, melt-in-your-mouth bites that are ideal for a soul-satisfying snack or breakfast.
I don’t know of a single West African, myself included, who doesn’t dig puff-puff. It’s the quintessential African snack, plus it’s cheap and filling. When you’re at home in your own country, there are some foods that may not feel incredibly important because they’re shared with everyone around you. Not to mention the fact that it is available at every street corner imaginable, at any time of the day, morning, afternoon, night, and in between.
When we leave home, however, foods that seemed unimportant suddenly take on an importance they never had before. And until you can enjoy them again, you never feel satiated.
These deep-fried dough balls have been one of those foods for me. While I try not to crave puff puff too much, truth be told, I made these almost every weekend before my blogging days. Fortunately, I have a little more self-control now because it started as a breakfast food, and before I knew it, I was having them for breakfast, lunch, and dinner.
What Bananas Do for Puff Puff
My only gripe with plain puff puff is that I can get bored with it. Let‘s just say I am one of those adventurous foodies who has to try different flavors. If you’re like me and want to shake things up a little, here is a puff puff recipe that you can make with bananas and a jolt from nutmeg. Chewy, soft, and quite tasty too!
How to Make Banana Puff Puff
- Mash the bananas, grate in the fresh nutmeg, then add the warm water, yeast, sugar, salt, and flour.
- Mix well, then cover and let it rise for an hour or two. Heat the oil in a large pan, and fry spoonfuls of dough until golden brown, flipping halfway through so both sides cook. Enjoy!
Recipe Tips
- How long the batter takes to rise will depend on the weather. If your kitchen temperature is on the chilly side, put it in the oven (without turning it on), then put a bowl of hot water underneath it. That should help speed up the yeast activity.
- Drain on paper towels to absorb excess oil.
- An instant-read thermometer is handy to make sure the oil is at the right temperature. Too cool, and the puff puffs will be greasy. Too hot, and the outside will burn before the inside cooks.
Perfect Pairings for Puff Puff
While plain puff puff goes great with African pepper sauce, the banana version loves being with chocolate sauce, caramel, and Nutella. Of course, a drizzle of sweetened condensed milk is always welcome.
More Delectable Puff Puff Recipes to Try
If you are a puff puff fanatic, rejoice! I have 6 different varieties, with more to come.
Watch How to Make It
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This blog post was originally published in October 2014 and has been updated with additional tips, new photos, and a video.