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Panikeke (Samoan Pancakes with Banana)
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Photography by Tyler Whitbread
Ingredients
Makes 2 dozen
- 2 medium ripe bananas
- 3 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon cinnamon (optional)
- 1 ½ cups water
- Frying oil (vegetable or canola)
Make Panikeke
- Peel two medium-sized ripe bananas and place them in a large bowl. Mash the bananas using a fork until smooth.
- Add flour, sugar, baking powder, and cinnamon to the mashed bananas. Stir everything together with a wooden spoon.
- Gradually add water to the mixture, stirring until the batter is thick, sticky, and scoopable—ideal for forming dough balls to fry.
- In a large pot or Dutch oven, add enough oil to reach a depth of 3 inches for frying. Set the heat to medium and heat the oil until it reaches 360°F.
- Carefully drop dough balls into the hot oil using an ice cream scooper or large spoon. To prevent splattering, gently lower the dough. Fry for 6 to 7 minutes until they turn golden brown. Use a fork or chopstick to flip for even frying.
- Remove the Panikeke with a slotted spoon or spider strainer and place them on a paper towel-lined plate to cool. Enjoy with butter, jam, or peanut butter, or savor them plain.
Mackenzie Rubish
Mackenzie Faumuina Rubish is a first-generation American Samoan born and raised in Oceanside, California. She is the 2024 winner of The Great American Baking Show and the founder of Pasifika Culinary Project, a nonprofit on a mission to promote Samoan and Pacific Islander culinary heritage through education, community engagement, and cultural preservation. Find more of her personal stories and recipes on Substack.
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