Apple Cinnamon Banana Fritters Cakes with Maple Drizzle

Description

Golden apple cinnamon banana fritters combine sweet ripe bananas, juicy apples, and warm autumn spices with lightly crisp edges and fluffy centers. Sourdough discard adds a subtle tang that complements the sweet fruit, while creamy cinnamon maple icing creates a rich, spiced finish. Fresh apples and bananas contribute natural sweetness and fiber, while simple pantry ingredients provide a homemade alternative to packaged treats. Made with real butter, pure maple syrup, and wholesome ingredients, these fritters contain no artificial flavors or processed oils.

Ingredients

Apple Cinnamon Banana Fritter Cakes

• 1/2 Cup of Sourdough Discard
• 2 Large Egg
• 2 Medium of Banana
• 1 Medium of Organic Apple(s)
• 2 Tablespoons of Maple Syrup
• 1 Teaspoon of Vanilla Extract
• 1 1/2 Cups of All-Purpose Flour
• 1 1/2 Teaspoons of Baking Powder
• 1 1/2 Teaspoons of Ground Cinnamon
• 1/4 Teaspoon of Freshly Grated Nutmeg
• 1/4 Teaspoon of Salt

For Cooking

• 3 Tablespoons of Butter

Cinnamon Maple Icing

• 3/4 Cup of Powdered Sugar
• 2 Tablespoons of Maple Syrup
• 2 Teaspoons of Milk
• 1/2 Teaspoon of Ground Cinnamon

Equipment

• Large Mixing Bowl
• Small Mixing Bowl
• Spoon
• Non Toxic Knife
• Non Toxic Cutting Board
• Large Skillet
• Spatula/Turner

Instructions

• Measure 1/2 cup sourdough discard and bring to room temperature with 2 large eggs.
• Peel 2 medium ripe bananas, place them in a large mixing bowl, and mash thoroughly with a fork until mostly smooth.
• Peel and finely dice 1 medium apple into small, even pieces to ensure the fruit softens completely during cooking.
• To the banana add 1/2 cup sourdough discard, 2 large eggs, 2 tablespoons maple syrup, and 1 teaspoon vanilla extract. Whisk until smooth and evenly combined.
• Add 1 1/2 cups all purpose flour, 1 1/2 teaspoons baking powder, 1 1/2 teaspoons cinnamon, grate in 1/4 teaspoon nutmeg, and add 1/4 teaspoon sea salt. Stir gently until a thick batter forms without any dry flour remaining.
• Fold the finely diced apple into the batter until evenly distributed. Set aside.
• In a small mixing bowl, whisk together 3/4 cup organic powdered sugar, 2 tablespoons maple syrup, 2 teaspoons whole milk, and 1/2 teaspoon cinnamon until smooth, creamy, and thick enough to drizzle. Set aside.
• Heat a large stainless steel skillet over medium low heat and melt a small slab of butter, spreading it evenly across the cooking surface. If you use too much the milk solids will burn. Just make sure to use more butter with every fritter cake.
• Scoop the batter into the skillet and allow to cook approximately 3 minutes for the first side or until the batter in the middle is set.
• Carefully flip each fritter with a stainless steel spatula/turner and cook for another 3 minutes, until golden brown and cooked completely through the center.
• Once cooked plate each fritter and drizzle the icing on top. Enjoy

Notes

Tips:
Use thick sourdough discard to keep the fritters fluffy instead of spreading
Dice the apple finely so it softens completely during the short cooking time
Keep the skillet over medium low heat so the centers cook before browning
Let the fritters cool briefly so the cinnamon maple icing stays thick on top

Phase:
Luteal- Bananas and apples provide fiber and carbohydrates, while eggs add satisfying protein.

Season:
Fall- Fresh apples, cinnamon, nutmeg, and maple icing create comforting autumn flavors.

Storage:
Refrigerator- Store completely cooled fritters with icing in an airtight glass container for up to 3 days.