Thai Fried Bananas (Kluai Khaek)

By
Darlene Schmidt
Darlene Schmidt
Darlene Schmidt is a cookbook author and culinary teacher who specializes in Thai cuisine.
Learn about The Spruce Eats' Editorial Process
Updated on 05/3/21
Tested by
Carrie Parente
Carrie Parente
Tested by Carrie Parente
Carrie is a freelance food stylist and culinary producer who loves having a table full of guests.
Learn about The Spruce Eats' Editorial Process
Thai Fried Bananas (Goreng Pisang)

The Spruce / Maxwell Cozzi
Prep: 12 mins
Cook: 10 mins
Total: 22 mins
Servings: 4 to 5 servings
Nutrition Facts (per serving)
516 Calories
35g Fat
49g Carbs
4g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 4 to 5
Amount per serving
Calories 516
% Daily Value*
Total Fat 35g 45%
Saturated Fat 5g 23%
Cholesterol 37mg 12%
Sodium 214mg 9%
Total Carbohydrate 49g 18%
Dietary Fiber 3g 12%
Total Sugars 13g
Protein 4g
Vitamin C 8mg 41%
Calcium 14mg 1%
Iron 1mg 5%
Potassium 384mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Fried bananas are a popular dessert and snack food in Thailand and throughout Southeast Asia. The dish is also known as goreng pisang in Malaysia, Indonesia, Singapore, and surrounding countries.

It can be challenging to make fried bananas as good as those sold by street food vendors in Thailand and elsewhere. That said, this recipe is as close as it can get and earns rave reviews from Thai and Singaporean taste testers. Fried bananas can be served with coconut ice cream, but vanilla ice cream works, too. Or, if you're a purist, just enjoy them hot from the pan.

This recipe is a great way to use up old bananas and kids love this treat.

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"My family loves anything fried so I was excited to make this "healthy" fried dish. It's a banana so it's somewhat good for you, right?! I love the addition of coconut flakes and I‘d probably add more next time I make this. They're best served warm so don't let them cool off for too long." —Carrie Parente

Fried Bananas Tester Image
A Note From Our Recipe Tester

Ingredients

  • 3/4 cup sunflower oil or other neutral frying oil, more as needed

  • 2 to 4 regular bananas (or 6 to 8 mini sweet bananas)

  • 1/4 cup all-purpose flour

  • 1/4 plus 1/3 cup rice flour, more as needed, divided

  • 1/4 cup cornstarch

  • 1/4 teaspoon salt

  • 3 tablespoons dried shredded unsweetened coconut, more as needed, divided

  • 1/3 cup cold water

  • 1/3 teaspoon baking soda

  • 1 large egg

  • Few drops vanilla

Steps to Make It

  1. Gather the ingredients.

    Thai Fried Bananas (Goreng Pisang) Recipe ingredients

    The Spruce / Maxwell Cozzi

  2. Heat a wok or skillet with oil about 3/4 to 1-inch deep.

    oil in a skillet

    The Spruce / Maxwell Cozzi

  3. Meanwhile, prepare the bananas by peeling and slicing them in half. Then slice each section in half again, but lengthwise this time.

    peeled and cut bananas

    The Spruce / Maxwell Cozzi

  4. In a medium mixing bowl, place all-purpose flour, 1/4 cup of rice flour, cornstarch, salt, and 2 tablespoons of the shredded coconut and stir to combine.

    all-purpose flour, rice flour, cornstarch, salt, and shredded coconut in a bowl

    The Spruce / Maxwell Cozzi

  5. In a measuring cup, mix together cold water with baking soda until dissolved and pour into bowl with flour mixture.

    add water and baking soda to the flour mixture in the bowl

    The Spruce / Maxwell Cozzi

  6. Add the egg and the vanilla. Stir well until fully combined.

    add egg and vanilla to the flour mixture

    The Spruce / Maxwell Cozzi

  7. Place remaining 1/3 cup rice flour in a separate, dry bowl and add remaining one tablespoon shredded coconut. Mix well and set next to the batter.

    rice flour and shredded coconut in a bowl

    The Spruce / Maxwell Cozzi

  8. Dip banana pieces first in the batter, then gently dredge them in the rice flour-coconut mixture. This last step helps firm up the batter and is the secret to creating a crisp, rather than soggy, coating. (Depending on the size of your bananas, you might need to make more of this rice flour-coconut mixture.) You're now ready for frying.

    dip bananas into flour and batter

    The Spruce / Maxwell Cozzi

  9. Make sure the oil is hot (350 to 375 F). You can test it with a breadcrumb. If it sizzles and cooks within a few seconds, the oil is hot enough for frying.

    frying oil in a skillet

    The Spruce / Maxwell Cozzi

  10. Carefully place coated bananas in the hot oil. Fry approximately 1 minute per side, or until batter puffs up slightly and turns light- to medium-golden brown. Remove from heat and drain on paper towel.

    bananas frying in a skillet

    The Spruce / Maxwell Cozzi

  11. Serve your fried bananas as soon as possible as is, or with a side of coconut or vanilla ice cream. For a fancier presentation, place them on a serving platter and sprinkle with confectioners' sugar.

    Thai Fried Bananas (Goreng Pisang) in a bowl

    The Spruce / Maxwell Cozzi

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