Banana Mandazi

Today's a very special day for me as a food blogger, as I celebrate 5 years of blogging here.  Ups and downs, periods of activity and inactivity..it's been a wonderful journey, allowing me to share my passion for global cuisines and connect with people from all corners of the world.

This is the first year celebrating the anniversary and has been my most active year blogging...to date.  A shoutout goes out to a few, without them, this blog would not still be up and active.
First and foremost, for the longest time, when I had no followers, the only person who read my posts and commented regularly was my mom.  Without her love and support, this blog would not be the engaging place it has become.
Seondly, Srivalli of Spicing Your Life. Without her monthly Blogging Marathon, the present level of activity for the past year, would not have been.  It has challenged me, forced me to educate myself about new foods and techniques and allowed me to perfect my craft.

...so now let's get to today's recipe.  I have been wanting to try Mandazi for years.  These delicious African donuts looked so delicious when I happened across a recipe for them many years ago.  There are versions of these donuts in many African countries, but most of the recipes I have seen originate from Kenya, Tanzania and other East African coastal countries.

There are so many different recipes I have seen.  Some call for yeast and waiting for the dough to rise prior to frying, while others only use baking powder as the leavening agent.  Some use coconut milk, while others use regular milk.  Some require you to roll out the dough, while others use the drop frying method.  After combing through many recipes, I combined elements from a few to create this Banana version which is the most popular variety of Mandazi, after the plain ones.

Banana Mandazi

(click here for printable recipe)
Ingredients:
1 egg
2 ripe bananas, mashed
2/3 + 1/4 cup cup coconut milk
1/2 teaspoon vanilla extract
2 cups self rising flour
1 teaspoon baking powder
3 tablespoons sugar
1/4 cup powdered sugar
oil, for frying

Mash bananas well.  Add egg, coconut milk and vanilla.  Mix well.
Add the 3 tablespoons sugar, flour and baking powder.  Mix well until you have a sticky batter.  Let batter rest for 10 minutes.
Heat enough oil for deep frying in a large pot to 350 F.
Place spoonfuls of batter into the hot oil and fry until golden brown on all sides.
Remove with a slotted spoon and place on paper towel to drain.

Sprinkle with powdered sugar and serve.

These donuts are very light and airy and not too sweet.  They are a perfectly delicious treat.

This recipe is kicking off Nayna's Flavours of Kenya, hosted by Jagruti

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Chef Mireille 
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