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.

Gallery

Recipe Summary

prep:
20 mins
cook:
15 mins
total:
35 mins
Servings:
20
Yield:
20 servings
Advertisement

Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

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.

Nutrition Facts

129 calories; protein 1.2g 2% DV; carbohydrates 21.5g 7% DV; fat 5.1g 8% DV; cholesterolmg; sodium 117.8mg 5% DV. Full Nutrition

Reviews (18)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/07/2010
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 recipe. It clearly states to mix the ingredients and slowly add water until the batter is thick. If you are dense enough to just dump everything in the bowl. including the water and not read the directions then you deserve thin batter. Also we are not talking about deep frying here. This recipe gives a nice simple coating of batter while letting the banana speak for itself. There is no reason to add a thousand calories to this recipe by making it with a thick coating of fried batter. I covered my finished product with cinnamon and honey and topped with reduced fat vanilla ice cream and fat free whip cream. This recipe is very simple and quick. It took me less than 10 minutes to produce the finished product. I left out the tapioca flour as I didn't have it any on hand. I also had coconut water and fresh coconut available so I used those ingredients instead of what was suggested in the recipe. Thanks for sharing this recipe. It has been saved and will be made many times over. Read More
(49)

Most helpful critical review

Rating: 2 stars
10/09/2003
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 time too much trouble for nothing better than a cheaper premade mix. Sorry. Read More
(21)
23 Ratings
  • 5 star values: 11
  • 4 star values: 6
  • 3 star values: 2
  • 2 star values: 4
  • 1 star values: 0
Rating: 5 stars
04/07/2010
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 recipe. It clearly states to mix the ingredients and slowly add water until the batter is thick. If you are dense enough to just dump everything in the bowl. including the water and not read the directions then you deserve thin batter. Also we are not talking about deep frying here. This recipe gives a nice simple coating of batter while letting the banana speak for itself. There is no reason to add a thousand calories to this recipe by making it with a thick coating of fried batter. I covered my finished product with cinnamon and honey and topped with reduced fat vanilla ice cream and fat free whip cream. This recipe is very simple and quick. It took me less than 10 minutes to produce the finished product. I left out the tapioca flour as I didn't have it any on hand. I also had coconut water and fresh coconut available so I used those ingredients instead of what was suggested in the recipe. Thanks for sharing this recipe. It has been saved and will be made many times over. Read More
(49)
Rating: 4 stars
08/04/2008
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 coconut and a little lime zest to the prepared pancake mix dipped the banana slices in the batter and fried. They came out wonderful. I served them with honey and lime wedges. Read More
(39)
Rating: 5 stars
10/09/2003
A fabulous recipe!! Even better fried with sesame seeds and drizzled with honey when finished. Ice cream goes perfectly as well. Read More
(28)
Advertisement
Rating: 2 stars
10/09/2003
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 time too much trouble for nothing better than a cheaper premade mix. Sorry. Read More
(21)
Rating: 5 stars
10/03/2007
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...it came out thicker and coated the bananas well. I sprinkle extra coconut on top and drizzled it with condensed milk. It's delicious! Then I tried it with the melted chocolate with a scoop of vanilla ice cream... it's like eating frozen banana but BETTER! Read More
(11)
Rating: 4 stars
06/01/2009
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 amount of coconut.....the batter was no where near runny! sprinkle w/ powdered sugar too & serve warm w/honey;-) Read More
(7)
Advertisement
Rating: 5 stars
05/19/2006
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 sauce and served with a Thai vanilla bean coconut ice cream SO GOOD!!!!! Read More
(6)
Rating: 2 stars
10/27/2008
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 the batter doesn't increase in size as it fries. If you're looking for a batter of any substantive size around the banana this is not the recipe for you. There is just the thinnest coating on the banana -- not at all like any of the fried banana desserts I've tried at Thai restaurants. After this I looked up other recipes online and some (with different ingredients) said to let the batter sit for an hour. Perhaps this batter would have been better if it had sat for an hour but I won't be trying it again. Two stars for the shredded coconut in the batter -- that's a deliciously innovative addition. Read More
(5)
Rating: 5 stars
06/24/2006
delicious!!! My hubby and I loved it! Read More
(4)