RECIPE: Samoan Panikeke (Dessert)

Panikeke - Samoan Banana doughnuts

Panikeke (Samoan banana doughnut balls)
These were the dessert for our Samoan Dinner Night 


3 1/4 cups all-purpose flour
1 1/4 cups white sugar
2 tsp baking powder
2 ripe bananas, mashed (the riper the better)
1 1/4 cups water (approx)
1 Tbsp vanilla essence
oil for frying (approx. 3 cups)
icing sugar for dusting


  1. In a good size bowl mix all the dry ingredients (flour, sugar and baking powder) until they’re evenly mixed through.
  2. Stir in the mashed bananas (I find mashing them with a fork works best) and the wet ingredients (vanilla essence, and water).
  3. Mix them thoroughly until get a nice, reasonably sticky dough.
  4. Now if you’re like me you won’t have a deep fryer (I just don’t deep fry all that much food). To heat the oil I just use an ordinary saucepan/pot and put about  2 inches of oil into it. I normally use a 5-6 inch round pot and fry it in olive oil (because that’s what we use around here!).
  5. Heat the oil until dropping a tiny sample pice of batter gets bubbling nicely.
  6. You want your batter balls to be about 2 inches round, I just scoop a large tablespoon into the batter, and used the back of another tablespoon to scrape it of the first spoon and into the oil. You cna probably fry about 4-5 in the pot as once. After you’ve dropped them all in and they’re sizzling away nicely, just use a slotted spoon to move them around to make sure none have stuck to the bottom of the pot.
  7. When they float to the top, use that slotted spoon to flip them over to fry the other side. When they’re a nice golden color remove them with the slotted spoon and allow them to drain on some paper towels, just keep going until there’s no batter left.
  8. Once they’ve cools slightly (they’ll be really hot to start) put them in a bowl or on a platter and sprinkle with icing sugar.

They can be eaten on their own, or with some vanilla icecream – the kids just love ’em…

Sam and Ryan’s Rating 10/10
(But it’s a dessert whaddya expect?)

NOTE: Oil gets extremely hot, be extremely careful frying. Don’t drop the batter into the oil from a height, try and keep low to the oil to minimise splash.

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