Thai Fried Bananas Recipe

I absolutely love this recipe because it combines the natural sweetness of ripe bananas with the exotic flavors of coconut and a crispy, golden coating that’s simply irresistible. Plus, it’s such a nostalgic and comforting snack that always brings a smile to my face, whether I’m enjoying it solo or sharing with friends over coffee.

I adore Thai Fried Bananas for their wonderfully crispy crust and exquisitely sweet insides. Made with not-quite-golden ripe bananas, a batter of rice and tapioca flours, a handful of desiccated coconut, and a dash of sugar, these are the simplest and most delicious fried bananas I’ve ever had.

The quick fry in vegetable oil binds them together and gives them a golden crunch. If you must, drizzle a little honey over the top!

Thai Fried Bananas Recipe Ingredients

• Bananas: Rich in potassium, adds natural sweetness and creamy texture.
• Rice Flour: Gluten-free, creates a light, crispy batter.
• Tapioca Flour: Enhances crispiness, adds a chewy texture.
• Desiccated Coconut: Adds texture and a hint of nutty sweetness.
• Granulated Sugar: Provides sweetness and caramelization.
• Baking Soda: Leavening agent, ensures a light and airy batter.

Thai Fried Bananas Recipe Ingredient Quantities

• 4 large ripe bananas
• 1 cup rice flour
• 1/4 cup tapioca flour
• 1/4 cup desiccated coconut
• 1/4 cup granulated sugar
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup water
• Vegetable oil, for frying
• Honey or sweetened condensed milk (optional, for serving)

How to Make this Thai Fried Bananas Recipe

1. Remove the peel from the bananas, then slice each one into 3-4 even pieces. Cut lengthwise or diagonally, making sure not to cut too thick.

2. In a combining bowl, mix the rice flour, tapioca flour, coconut, sugar, baking soda, and salt.

3. Slowly incorporate the water into the dry components, blending thoroughly to reach a smooth, lump-free batter.

4. Warm the vegetable oil in a deep frying pan or wok over medium-high heat. Ensure there’s sufficient oil to dip the banana parts completely underwater.

5. Each slice of banana should be dipped into the batter so that the entire surface is covered by the batter.

6. As soon as the oil becomes hot, take care to put the covered banana slices in the frying pan and avoid putting too many of them in at once.

7. Heat oil in a skillet over medium-high. Place banana slices in skillet and fry for about 2-3 minutes on each side, or until they turn golden brown and crispy.

8. Using a slotted spoon, remove the fried bananas from the oil and allow them to drain on a plate lined with paper towels. This will remove the excess oil from the bananas.

9. Do the same with the leftover pieces of banana, modifying the heat if needed to keep the pan at the right temperature for frying.

10. Serve Thai Fried Bananas warm. You may optionally drizzle them with honey or sweetened condensed milk. Enjoy them as a delightful dessert or snack.

Thai Fried Bananas Recipe Equipment Needed

1. Cutting board
2. Knife
3. Mixing bowl
4. Measuring cups
5. Measuring spoons
6. Whisk or mixing spoon
7. Deep frying pan or wok
8. Slotted spoon
9. Plate
10. Paper towels

FAQ

• Can I use all-purpose flour instead of rice flour?Indeed, you can use all-purpose flour as a substitute; however, the texture may vary a bit. Using rice flour will give you a crispier finish.
• What is the role of tapioca flour in this recipe?The batter for the fried bananas achieves a slight chewiness and binding because of the addition of tapioca flour. This may not look like a traditional fried banana, but the flavor is surprisingly similar to the tropical delight that is well known.
• Is it necessary to use desiccated coconut?It is not essential, but it gives a pleasing coconut taste and mouthfeel. You can leave it out if you want.
• Why is baking soda used in this recipe?Sodium bicarbonate is the leavening agent that makes a batter light and airy, resulting in a crisp coating.
• Can I substitute another type of sugar for granulated sugar?Certainly, coconut sugar and brown sugar can impart a different flavor. When using them, however, be aware that they can slightly alter both the taste and the color.
• Is there an alternative to frying the bananas?You can achieve crispiness by baking, but it’s not as good as frying. Bake at 375°F (190°C) until golden brown. A lot of water has to be evaporated for these to crisp up. Don’t try these without cutting the potatoes thin enough. They also need some oil to help them crisp.
• How do I prevent the bananas from becoming too greasy?Ensure that the oil is sufficiently heated (approximately 350°F or 180°C) prior to frying. Additionally, drain the fried bananas on paper towels to eliminate surplus oil.

Thai Fried Bananas Recipe Substitutions and Variations

You can use all-purpose flour as a substitute for rice flour if you don’t have any on hand.
Replace tapioca flour with cornstarch or arrowroot powder.

Coconut milk: Almond milk or cashew milk can be used instead of coconut milk.

Almonds: Hazelnuts, walnuts, or pecans can be used instead of almonds.

Carob powder: Cocoa powder can be used instead of carob powder.

Maple syrup: Honey can be used instead of maple syrup.
Unsweetened shredded coconut can be used in place of desiccated coconut.
Granulated sugar: Brown sugar or coconut sugar can be used in place of granulated sugar.
Frying can be done using canola oil or sunflower oil instead of vegetable oil.

Pro Tips

1. Use ripe, but firm bananas to ensure they hold their shape during frying and have an optimal balance of sweetness and texture.

2. For extra crunch, consider adding a tablespoon of sesame seeds to the batter. This will add an interesting texture and a nutty flavor to the fried bananas.

3. Maintain the oil temperature between 350°F and 375°F (175°C to 190°C) for even frying. Using a kitchen thermometer can help ensure the right temperature, which prevents the bananas from absorbing too much oil and becoming greasy.

4. To enhance the coconut flavor, lightly toast the desiccated coconut before mixing it into the batter. This will add depth and a richer aroma to the final dish.

5. If you prefer a less sweet version, reduce the sugar in the batter to an eighth of a cup and rely on the natural sweetness of the ripe bananas. You can always add sweetness later by drizzling honey or sweetened condensed milk.