Easy Banana Mandazi Recipe – Soft & Sweet
Learn how to make banana mandazi with overripe bananas using this easy, soft, sweet, and fluffy recipe. Perfect for reducing waste and enhancing hospitality with simple ingredients. Plus, don't miss the short video tutorial at the end of this post for extra guidance.
Equipment
- 2 mixing bowls
- 1 Wooden Spoon
- 1 masher or fork
- 1 Rolling Pin
- 1 frying pan/ deep fryer
- A cookie cutter, bread knife with a very thin edge, or rim of a glass to form the mandazi shapes
- 1 Kitchen towel
- 1 Slotted Spoon
- Measuring cups and spoons as needed
Ingredients
Dry Ingredients
- 4 cups all-purpose flour
- ½ cup sugar or as preferred
- 5 tsps. baking powder
- ½ tsp. salt
Wet Ingredients
- 4 large ripe bananas, preferably overripe
- 1 egg
- 1 tbsp. marge/ butter
- A little milk (or water) if needed
- Cooking oil (for deep frying)
Instructions
- Mix Dry IngredientsIn a large bowl, combine the flour, sugar, baking powder, and salt. Mix thoroughly. These are the base ingredients for most simple banana mandazi or Kenyan banana mandazi recipes.
- Add the ButterRub in the margarine or butter using the tips of your fingers until the mixture resembles breadcrumbs. This helps the dough develop a soft, tender texture.
- Mash the Overripe BananasIn a separate bowl, mash the ripe/ overripe bananas using a fork or potato masher. Overripe bananas work perfectly here because they mash easily and add natural sweetness to the dough. This is one of our favorite ripe banana breakfast ideas that’s frugal and flavorful.
- Combine Wet and Dry IngredientsAdd the egg to the mashed bananas and mix well. Slowly incorporate the dry ingredients into the banana mixture. Begin by mixing with a wooden spoon. Once the dough becomes thick, knead it with your hands.If needed, gradually add milk or water, a little at a time, to form a soft, slightly sticky dough. Because mashed bananas already has moisture, you may not need much liquid. Use about1/2 cup, adjusting slightly as needed. This technique is key in every easy banana mandazi recipe approach.Keep in mind though that if your bananas are really large, you may not even need the liquid.
- Rest the DoughCover the dough with a clean kitchen towel and let it rest for 30 minutes. Resting helps the dough relax, making it easier to roll and cut. It also enhances the texture of the banana mandazi recipe dough.
- Knead and RollTransfer the rested dough onto a floured surface. Knead for 3 to 5 minutes until it becomes smooth. Roll out the dough to about 1 cm thickness. Avoid rolling too thick, as banana mandazi tends to cook quickly and could remain raw inside if too thick.
- Cut Into ShapesCut the rolled-out dough into triangles, rectangles, or even circles using a knife or cookie cutter. Triangular pieces are traditional and easy to fry evenly.
- Heat the OilIn a deep frying pan, heat cooking oil on medium heat. Use a test piece to ensure the oil is at the right temperature. It should turn golden on both sides without browning too quickly or absorbing too much oil.
- Fry in BatchesFry your homemade mandazi with ripe bananas in small batches to avoid crowding the pan. Turn them immediately after placing them in the oil to prevent large air pockets. Fry each side to a beautiful golden brown. This step ensures your easy banana mandazi recipe method yields perfectly golden treats.
- Drain and ServeOnce cooked, transfer the mandazis to a paper towel-lined plate to absorb any excess oil.
- Serve warm or cooled with your favorite beverage.
