Fried Bananas…Thai Style Recipe

I reimagined Thai Fried Bananas with a light rice-flour batter and a whisper of cardamom to create a version you probably haven’t tried.

I first fell for these Thai Fried Bananas on a humid Bangkok night, the crunch and soft banana hiding in a coconut milk batter begging to be tried. The batter uses rice flour and full fat coconut milk so there is a silky chew and tiny crisp bubbles that catch the light.

They feel less fussy than other street sweets, and sometimes you see a Filipino Fried Banana twist on the street. I still get curious about how each vendor tweaks the crispness and color with just a few tricks.

I try to recreate that squeaky contrast at home, and fail sometimes but love the chase.

Ingredients

• Ripe bananas give quick carbs, fibre, potassium and natural sweet, softens when fried
• Rice flour makes a light crispy coating, gluten free, mostly carbs, neutral taste
• Tapioca starch adds chew and glossy texture, pure starch, pairs well with rice flour
• Coconut milk is rich full fat, adds creaminess and subtle coconut aroma
• Egg binds the batter, gives lift and color, adds protein and richness
• Sugar sweetens the batter, helps brown crust, simple carbs, not healthy in excess
• Toasted sesame seeds add nutty crunch, minor healthy fats and calcium, great aroma
• Vegetable oil for frying is high heat stable, inexpensive, contributes fat and crispness
• Powdered sugar or condensed milk finishes with extra sweetness, dusting or gooey drizzle

Ingredient Quantities

• 4 medium ripe but firm bananas (Saba or plantain if you can find them)
• 3/4 cup rice flour
• 1/4 cup tapioca starch
• 1/4 cup all purpose flour
• 3/4 cup full fat coconut milk
• 2 tbsp granulated sugar
• 1/4 tsp fine salt
• 1/2 tsp baking powder
• 1 large egg
• 2 tbsp toasted sesame seeds (optional)
• vegetable oil for deep frying about 2 cups
• powdered sugar or sweetened condensed milk for serving (optional)

How to Make this

1. Peel 4 medium ripe but firm bananas (Saba or plantain if you can find them) and slice each in half lengthwise, then cut into 2 to 3 inch pieces so they fry evenly.

2. In a bowl whisk together 3/4 cup rice flour, 1/4 cup tapioca starch, 1/4 cup all purpose flour, 2 tbsp granulated sugar, 1/4 tsp fine salt and 1/2 tsp baking powder until blended.

3. Add 1 large egg and 3/4 cup full fat coconut milk to the dry mix and whisk until smooth; batter should be slightly thicker than pancake batter. If it feels too thin add a tablespoon more rice flour, if too thick add a splash of coconut milk. Let it rest 5 to 10 minutes so the tapioca hydrates.

4. Pour about 2 cups vegetable oil into a deep pan or wok and heat over medium high. You want roughly 350 to 360°F (175 to 180°C). If you dont have a thermometer drop a little batter in the oil it should sizzle and float up right away.

5. If using 2 tbsp toasted sesame seeds you can stir half into the batter and keep some for sprinkling, or roll battered bananas in the seeds for extra crunch.

6. Dip each banana piece into the batter, letting excess drip off, then carefully lower into the hot oil. Fry in small batches so the oil temp stays steady.

7. Cook about 2 to 3 minutes, turning once, until the coating is puffed and golden brown. Thicker pieces may need closer to 3 minutes. Avoid overcrowding the pan.

8. Transfer fried bananas to a paper towel lined plate to drain and let them rest 1 to 2 minutes so they firm up a bit.

9. Serve warm sprinkled with the remaining toasted sesame seeds and either dusted with powdered sugar or drizzled with sweetened condensed milk. Tip keep the oil between batches at frying temp by briefly raising the heat then lowering it again, and dont let the bananas sit too long or they’ll lose crispness.

Equipment Needed

1. Sharp knife
2. Cutting board
3. Mixing bowls (one medium, one small)
4. Whisk
5. Measuring cups and spoons
6. Deep heavy-bottomed pan or wok
7. Frying/candy thermometer (or a wooden chopstick to test oil)
8. Slotted spoon or spider skimmer
9. Tongs or long chopsticks for turning and lifting
10. Paper towels plus a plate or wire rack for draining

FAQ

Fried Bananas…Thai Style Recipe Substitutions and Variations

• Rice flour: swap with cornstarch + a bit of all purpose flour — use about 1/2 cup cornstarch plus 1/4 cup AP flour for every 3/4 cup rice flour. You’ll still get a crisp coating, just a little less of that rice-y bite.
• Tapioca starch: replace 1:1 with potato starch or cornstarch. Texture stays chewy-crisp, just watch frying temp cause different starches brown at different rates.
• Full fat coconut milk: use 3/4 cup whole milk plus 1 tbsp coconut cream or 1 tsp coconut extract if you want the coconut flavor without canned milk. it’s lighter, so batter may be a touch thinner.
• 1 large egg: make a flax egg (1 tbsp ground flax + 3 tbsp water, let sit 5 minutes) or use 3 tbsp aquafaba. both bind well, though the crumb will be a bit different than with real egg.

Pro Tips

– Let the batter rest 5 to 10 mins so the tapioca can swell, dont skip this or the coating will come out gummy instead of light and puffy. If it looks too thin add a tablespoon more rice flour, if too thick add a splash of coconut milk.

– Keep the oil hot and steady around 350 to 360 F, if you dont have a thermometer drop a tiny bit of batter in it, it should sizzle and float right away. Fry in small batches so the temp doesnt crash or you’ll get oily, soggy bites.

– Use bananas that are ripe but still firm, they hold shape and wont turn to mush in the oil. Pat them dry before battering, and if the pieces are uneven cut them to similar sizes so they cook at the same rate.

– Drain on a wire rack not just paper towels, that stops steam from making them soft. If you need to hold them warm pop them in a low oven for a few minutes to keep them crisp, or reheat in an air fryer to get them crispy again.