By Mille® on February 24, 2002
Photo by adielynne
Photo by adielynne
"Just as South and Central American countries have their fried plantains, the Vietnamese have fried bananas, usually sold on the streets by women in front of their houses. The firmer the bananas, the better."
Serving Size: 1 (163 g)
Servings Per Recipe: 4
"oh yummy!! I sprinkled some powdered sugar and a touch of maple syrup...great sweet to end a wonderful dinner. The ease of made it even better!"
"I made these for my daughter to serve while she gave a report on the country of Laos (Vietnam neighbor). They were easy to make, the batter is delicious. I only had time to let the batter rest for 15 minutes, and it worked just fine. Her teacher said that these were the best treats brought in!"
"Just yummy. They're even better when served with a small scoop of vanilla ice milk."
"These are yummy, easy to make, and addicting!I will make these again for sure. Thanks for the recipe!"
"I'm not sure what I expected from this recipe, but I thought the dough would be a little crunchy on the outside with hot sweet banana inside. However, deep fried until the dough was nicely browned all over, once cool enough to eat-- the dough was soft and rubbery, and the banana inside was piping hot mush. I did start with firm bananas. I think they would be better in a crispy dough, but then I am not familiar with how this 'should' turn out, perhaps it is supposed to be non-crispy with hot mush inside. It was not bad tasting with some caramel sauce, but texture was an issue."
"I made these for my son's 2nd birthday dinner. He is gluten-free, and I'm dairy-free, so I substituted a mixture of white & brown rice flour for the all-purpose flour. And original almond milk for the cow's milk. It was great! Everyone enjoyed them, and with the left-over batter, I made a funnel cake. Wonderful! Thanks for the recipe!"
"I thought this was fantastic... added some brown sugar, cinnamon, and vanilla extract to the batter and they are yummy..I only let the batter rest for about 15m since my 3yr old thought he was starving...thanks for sharing...."
"Sorry, this was just a greasy, mushy mess. Too embarrassed to serve to my family, dumped in the garbage."
"These are very yummy. I fried the bananas in coconut oil and they turned out great!"
"I had a bunch of bananas and had no idea what to do until I stumbled upon this recipe! IF you don't have all the ingredients, pancake batter works too! A fast and delicious dessert that is so easy to make and impresses guests. Great with vanilla ice cream and caramel syrup but very good and filling on it's own. Can't have more than 2 or 3...otherwise I feel sick!!"
"This is awesome! I come from a Vietnamese family and my favorite all time dessert was chuoi chien (translates into banana fried) . . . I would try and sneak the hot fresh and fried ones from the plates - delicious! While I agree firm bananas are important, it's also really important that they are pretty ripe - the riper (not rotten), the sweeter they get when cooked and hot. Just soak off the extra oil and these things are perfect . . . .even when microwaved the next day -- no need for powdered sugar or honey or anything, but then again, I'm a purist. :)"
"Very good! I used sweet rice flour and the batter was really good, crunchy and sweet. Honey on top makes this super tasty."
"i have tried fried bananas at resturants only and i figured i can make them so i tried and this receipe was delicious i will continue to make them"
"These were yummy. The batter reminded me of donuts, but they browned a little too quick for our bananas to cook fully."