Fried bananas are a popular dessert and snack food in Thailand and throughout Southeast-Asia. The dish is more often known as 'Goreng Pisang' in Malaysia, Indonesia, Singapore, and surrounding countries. It's difficult to make fried bananas as good as those sold by street food vendors in Thailand and elsewhere - that said, I've been working on this recipe for awhile now, and think it's pretty good. Even my Thai and Singaporean family members have given it their stamp of approval! I like serving them with coconut ice cream, but vanilla ice cream works too, or just enjoy them hot from the pan. A great way to use up old bananas, and even kids love them.
Prep Time: 12 minutes
Cook Time: 10 minutes
Total Time: 22 minutes
Yield: SERVES 4-5 as a Dessert
- 2-4 regular bananas (old ones work well), OR 6-8 mini sweet bananas
- 1/4 cup all-purpose flour
- 1/4 cup rice flour (available in the baking aisle)
- 1/4 cup cornstarch
- 1/4 tsp. salt
- 3 Tbsp. dry shredded unsweetened coconut (baking type)
- 1/3 cup cold water
- 1/3 tsp. baking soda
- 1 egg
- few drops vanilla flavoring
- 3/4 cup sunflower oil, canola, or other oil for frying
- 1/3 cup rice flour for coating
- Place oil into a small frying pan or wok and set ready to go on your stove. Oil should be 3/4 to 1 inch deep.
- To prepare bananas, peel and slice in half. Then slice each section in half again, but lengthwise this time. (If using mini bananas, simply slice once lengthwise.)
- Place all-purpose flour, rice flour (1/4 cup), cornstarch, salt, and 2 Tbsp. of the shredded coconut together in a mixing bowl. Stir to combine.
- Mix baking soda with water and pour into bowl with flour mixture. Also crack in the egg and add the vanilla. Stir well to create a more or less smooth batter.
- Place 1/3 cup rice flour in a dry, separate bowl and add 1 Tbsp. shredded coconut. Set next to the batter.
- Dip banana pieces first in the batter, then gently turn them in the rice flour-coconut mixture. This last step helps firm up the batter and is the secret for creating a crisp (rather than soggy) coating. Your bananas are now ready for frying.
- Heat up the oil over high heat. When a breadcrumb sizzles and cooks within a few seconds, oil is hot enough to fry. Carefully set coated bananas in the hot oil. Fry approximately 1 minute per side, or until batter puffs up slightly and turns light to medium golden-brown. Remove from heat and drain on paper towel.
- Serve your fried bananas as soon as possible, adding coconut ice cream or vanilla on the side, or just eat them plain - they're fantastic either way! If serving at a party, place them on a serving platter and sprinkle over a little icing sugar (as shown). Makes a terrific finger food, and people love them. Enjoy!