Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Banana | 1 medium (118g) | 105 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 ripe bananas , mashed
- 1 cup all-purpose flour
- ¼ cup sugar
- ½ teaspoon baking powder
- 1 pinch of salt
- ½ cup milk
- Vegetable oil , for deep-frying
Directions
In a bowl, combine the mashed bananas with the all-purpose flour, sugar, baking powder, and salt.
Gradually add the milk to the banana-flour mixture, stirring continuously with a whisk or spoon until a smooth and thick batter forms. The consistency should be similar to that of regular pancake batter.
Heat vegetable oil in a deep frying pan or pot over medium-high heat. The oil should be deep enough to fully submerge the Kabalagala.
Carefully drop spoonfuls of the batter into the hot oil, working in batches to avoid overcrowding the pan. Each pancake should be about 3–4 inches in diameter.
Fry the pancakes until they turn golden brown and become crispy on both sides. This usually takes about 2–3 minutes per side.
Use a slotted spoon or spider strainer to remove the fried kabalagala from the oil and transfer them onto a plate lined with paper towels to drain excess oil.
Serve the kabalagala while still warm. They can be enjoyed on their own as a tasty snack or paired with a cup of tea or coffee.