Chocolate and Classic Maruya (Banana Fritters)

The plantains I bought were ripening fast and if I waited another day, they would end up in a trash can.  So, I thought about the snack I used to have growing up called Maruya.  Maruya is a Filipino snack that is usually eaten as a mid-afternoon snack or merienda. It is prepared by dipping thinly sliced bananas in batter and fried then tossed in sugar. Some shaped them like a hand or a fan and others mashed the bananas and mixed them in the batter and fried.  They are regularly sold as street food and it’s popular among the students during recess.

My version is a bit different than the norm.  I made two different flavors. One is chocolate and the other is the classic flavor with a twist.  I called them Maruya chips.  It’s because I cut the bananas crosswise.  My children had them as their snack today.  I probably didn’t have anything left to take pictures with if I didn’t stop them from consuming them all.  🙂


Prepare the ingredients.



  • 2 large plantains, cut crosswise about 1/2 inch( very ripe plantain is best)
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 1 cup almond milk or fresh milk
  • 1/2 teaspoon salt
  • 1 egg
  • 1/2 teaspoon nutmeg
  • zest of whole orange
  • 2/3 cup of sugar
  • 2 tablespoons cinnamon
  • Powdered sugar (optional)
  • oil for frying

Mix the sugar and cinnamon in a large bowl; set aside.   In a separate bowl, whisk the flour, baking powder, and salt. Combine milk, egg, nutmeg, vanilla extract and orange zest in another bowl.  Add the flour mixture to the milk mixture and mix until well-combined.  Half the batter and add 1/2 teaspoon cocoa in one of the batter; set aside.  You should have two flavors of batter.  One is chocolate and the other the classic.


Heat a deep pan with oil over medium-low heat.  Coat the sliced bananas by dipping them into the batter.  Add to the pan and fry on both sides until golden brown. Repeat the process for the remaining bananas.  Place cooked fritters in a bowl lined with a paper towel to absorb any excess oil then immediately add to the cinnamon sugar bowl and toss.  Sprinkle with powdered sugar.  Serve warm or at room temperature.


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