Thai Fried Bananas

Thai Fried Bananas

17
veggigoddess 8

"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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Ingredients

35 m servings 129 cals
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Original recipe yields 20 servings

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Nutrition

  • Calories:
  • 129 kcal
  • 6%
  • Fat:
  • 5.1 g
  • 8%
  • Carbs:
  • 21.5g
  • 7%
  • Protein:
  • 1.2 g
  • 2%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 118 mg
  • 5%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. 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.
  2. 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).
  3. Completely coat each banana slice in batter, then fry in hot oil until golden. Drain on paper towels. Serve at once.

Footnotes

  • Editor's Note
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

Reviews

17
  1. 21 Ratings

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Most helpful positive review

Good desert. Tastes as good as my favorite Thai restaurant. Have to point one thing out. I saw some reviews that said the batter was to thin. I would say to them, please actually read the re...

Most helpful critical review

Followed the directions but the sauce was very thin, not pasty at all. Used the Nam bananas and everything, it was okay. I would use the premade mix for bananas sold in the Asian markets next ...

Good desert. Tastes as good as my favorite Thai restaurant. Have to point one thing out. I saw some reviews that said the batter was to thin. I would say to them, please actually read the re...

I made these for a multicultural potluck at school. To make the recipe easier and cut down on costs i used instant pancake mix, substituting coconut milk for the water. I added the shredded coco...

A fabulous recipe!! Even better fried with sesame seeds, and drizzled with honey when finished. Ice cream goes perfectly as well.

Followed the directions but the sauce was very thin, not pasty at all. Used the Nam bananas and everything, it was okay. I would use the premade mix for bananas sold in the Asian markets next ...

I halved the recipe and followed to the T. The batter came out very thin. I added a tbsp more of both flour and still looked thin. For some reasone after I let it sat for an hour on the counter...

Delicious......my changes were: I used 1c of rice flour instead of tapioca flour (because I had none), and I used milk in place of the water. I only used 3/4c of milk at the most & doubled the...

This Dessert is Excellent and I love them because I order this every time I eat at a Thai place and it doesn't get any better than this when they serve them warm drizzled with a sweet Thai honey...

This batter is impossibly thin. As others complained about this, I only added half the water, but even then the batter barely coats the banana. As there is no egg or baking powder in this recipe...

I made this for a couple of my friends at our dinner party and the loved it! The ask me to make it for them all of the time now. I served it with soy vanilla ice cream and it tasted delicious! H...