I can’t think of anything better than being surrounded by nature and eating around a campfire. Some people pack granola bars in their backpacks when they go camping and call it a day. But when my crew makes their way out into the wilderness, the cars are loaded down with everything you could possibly need to make a feast under the stars. Half the fun of setting up a camp for a few days is impressing your fellow campers with a gourmet meal by firelight or waking up in your cozy sleeping bag to the aroma of fresh brewed coffee and the sound of bacon sizzling in unison with the river rapids in the distance.
It is not a secret how much I love California. We have every magical adventure you can think of at our fingertips within a car ride’s distance. I have camped out under the astounding constellations overhead in the Sequioa National Forest on many occasions. So when I got an invite from my crew of besties to celebrate our gorgeous Hayley’s birthday in the mountains, I was an immediate “Yes!” To make things even better, the group decided to campout at Mineral King campground, a part of the National Park that I had never experienced. Our camping spot was perfect–in the middle of a grove of trees right above the icy Kaweah River. From the moment we arrived, cooking and feasting was on the agenda.
I will be letting you in on my best camp cooking tips and campfire recipes throughout the summer, but I wanted to start off by sharing my favorite dish of the weekend. This delicious and surprising side dish was made with love by Hayley, our resident Australian foodie and birthday girl. She wanted to “wow” us for brunch with her homemade Banana Fritters. And “wow” us she did! Not only were they light, flaky and tasted like a roasted banana Dutch Baby (trust-me: YUM!), but she made them gluten-free for me with coconut flour. I was so impressed at how simple and quick the recipe was!
So for all of you brunch lovers out there, Hayley is sharing her gluten-free, sugar-free, milk-free, decadent, delicious, crispy Banana Fritters with all of you! You’re welcome!
Prep Time: 5 minutes
Cook Time: 10 minutes
- 4 eggs, room temperature
- 1 cup coconut milk
- 2 teaspoons vanilla extract
- 1/2 cup coconut flour
- pinch of sea salt
- coconut oil or butter for frying
- 4 x ripe bananas, peeled and quartered
- lemon juice
- maple syrup or sugar (optional)
In a large bowl, add the eggs, coconut milk & vanilla extract. **If you would like the batter to be a little sweet, add 2 teaspoons of maple syrup. Add coconut flour and salt to the mixing bowl. Whisk together until batter is smooth.
Peel and cut the bananas into quarters. Place the bananas into the mixture. Heat a non-stick pan over medium heat. Add 1 Tbsp of coconut oil or butter and allow to melt. (I prefer butter, as there is nothing like the taste of crispy, buttery edges of a fritter.) Take out the quartered pieces of coated banana and place them one by one individually on the pan.
Allow to cook 2 minutes on one side or until golden underneath. Then using a spatula, flip them over.
TIP: If you see any spaces where the batter has separated from the banana, spoon some extra batter onto the banana and wait for it to cook until the edges are crispy. This should be done as soon as possible to allow an even cooking time.
Serve with a slice of fresh lemon to be squeezed over the top and sugar or maple syrup!
TIP: If not serving right away, place them in a warm oven to keep them hot. Don’t foil them, as the steam will make them soggy.
The fresh squeezed lemon and sugar/maple syrup make the fritters taste like heaven! These banana fritters were so easy to make for a camp cookout and decadent enough for your next breakfast at home. Eat them as a meal or share them as a side dish to accompany eggs and bacon at your next brunch!
BON APPÉTIT! ~ love, Sirens & Scoundrels
If you enjoyed this recipe, try our other BRUNCH RECIPES :
Dutch Baby: https://sirensandscoundrels.com/2016/05/03/dutch-baby-w-gluten-free-milk-free-options/
Chia Pudding: https://sirensandscoundrels.com/2016/04/14/chia-pudding/
Breakfast Oat Cookies: https://sirensandscoundrels.com/2016/02/18/vegan-gluten-free-apple-oat-cookies/
Breakfast Loaded Potato: https://sirensandscoundrels.com/2016/01/14/breakfast-baked-potato-with-vegan-option/
Morning Detox Salad: https://sirensandscoundrels.com/2016/01/07/detox-salad/
Breakfast Crash Potatoes: https://sirensandscoundrels.com/2015/12/10/crash-mixed-potatoes/
Cauliflower Crust Egg-In-A-Hole: https://sirensandscoundrels.com/2015/11/20/cauliflower-crust-egg-in-a-hole/
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Recipe by Hayley McCarthy // Words & Photography by Sarah Prikryl
© 2016 Sirens and Scoundrels
I was there. I tasted the genius!