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Thai Fried Bananas

Thai Fried Bananas created by Olga Botnar

This is one of my favorite recipes. I have it every time I go to a Thai restaurant topped with coconut ice cream or drizzled with honey. If you have never tried it, now is the time, it's so good! I use Nam, a variety of banana which can be found at most Asian Markets. You can also use sweet potatoes in this recipe.

Ready In:
15mins
Serves:
Units:

ingredients

directions

  • In a medium bowl, mix rice flour, tapioca, sugar, salt and coconut. Stir in water, a little at a time, and mix to form a thick batter.
  • Peel the bananas and cut each lengthwise into 3 or 4 pieces. Heat oil in deep-fryer or deep wok to 375 degrees F (190 degrees C).
  • Completely coat each banana slice in batter, then fry in hot oil until golden. Drain on paper towels. Serve at once.
  • Serve with Coconut Ice Cream (vanilla ice cream with honey will do if coconut ice cream is not available).
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@NcMysteryShopper
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@NcMysteryShopper
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"This is one of my favorite recipes. I have it every time I go to a Thai restaurant topped with coconut ice cream or drizzled with honey. If you have never tried it, now is the time, it's so good! I use Nam, a variety of banana which can be found at most Asian Markets. You can also use sweet potatoes in this recipe."
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  1. Olga Botnar
    Thai Fried Bananas Created by Olga Botnar
    Reply
  2. mamadelogan
    I love having these when I am at a Thai restaurant with coconut ice cream. I have found this same recipe online; however, I noticed you didn’t post the addition of 1/2tsp of baking powder which I used. I too couldn’t find tapioca flour at my Asian market so I used tapioca starch which I have read is pretty similar. I used 1/4 cup of brown sugar and used only 1cup of coconut milk instead of the water for added flavor. The thickness of the batter was perfect with only one cup. I would suggest starting with 3/4 of a cup and going from there. Make sure the oil is hot but not too hot or your batter will burn before the inside is cooked. My husband and I really enjoyed these, thanks for posting.
    Reply
  3. mamadelogan
    I love having these when I am at a Thai restaurant with coconut ice cream. I have found this same recipe online; however, I noticed you didnt post the addition of 1/2tsp of baking powder which I used. I too couldnt find tapioca flour at my Asian market so I used tapioca starch which I have read is pretty similar. I used 1/4 cup of brown sugar and used only 1cup of coconut milk instead of the water for added flavor. The thickness of the batter was perfect with only one cup. I would suggest starting with 3/4 of a cup and going from there. Make sure the oil is hot but not too hot or your batter will burn before the inside is cooked. My husband and I really enjoyed these, thanks for posting.
    Reply
  4. CraftScout
    These were good, like S./Central American fried bananas, but chewy. The batter gets crisp, but rice flour gets INCREDIBLY sticky. :) Don't pull these out before they are good and GOLDEN with little bits of BROWN - otherwise you have inedible glop. Ask me how I know. :) Thanks for posting a yummy dessert for my Thai dinner. Made for ZWT4.
    Reply
  5. kellymbrown
    This was GREAT. I used almond flour instead of tapioca since I couldn't find any at my local market. This gave it a delightfully nutty flavor that really complimented the coconut well. To make the recipe "healthier", I didn't deep fry - I just browned/crisped a bit in enough olive oil to coat the bottom of my wok. Served with almond and pecan soy ice cream. LOVELY.
    Reply
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