For Bakopaka, use the ripest bananas possible to give the fritters maximum sweetness and aroma. Unlike other snacks, these banana fritters are often made from a yeast dough, which gives them a characteristic fluffy texture.
Bakopaka fritters are best consumed fresh and warm, often without any toppings, or just with a dusting of powdered sugar.
Prepare the yeast mixture in a small bowl: dissolve the yeast and 1 tbsp of sugar in warm milk. Let it stand for 5–10 minutes until foam forms.
In a large bowl, mix the flour, remaining sugar, salt, mashed bananas, and egg. Pour in the prepared yeast mixture.
Mix everything thoroughly to form a thick pancake/fritter batter. The batter doesn't need to be perfectly smooth due to the bananas, but ensure there are no dry lumps of flour left.
Cover the bowl with a towel and let the batter proof in a warm place for about 30 minutes. The volume should double or at least visibly increase, and bubbles will appear.
In a large pot or deep pan, heat the oil to medium-high temperature (170 °C (338 °F)).
Using two spoons (or a medium ice cream scoop), scoop the batter and carefully drop it into the hot oil.
Fry the Bakopaka in small batches (about 3–4 minutes per side) until they are golden brown and fluffy.
Remove the cooked fritters with a slotted spoon and place them on paper towels to absorb excess oil.
Serve warm. They are traditionally served without toppings. If desired, you can lightly dust them with powdered sugar or serve with honey or fruit.