Thai Fried Bananas (Goreng Pisang)

Fried Bananas

The Spruce

Prep: 12 mins
Cook: 10 mins
Total: 22 mins
Servings: 4 to 5 servings
Nutritional Guidelines (per serving)
631 Calories
41g Fat
55g Carbs
10g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 4 to 5
Amount per serving
Calories 631
% Daily Value*
Total Fat 41g 53%
Saturated Fat 6g 32%
Cholesterol 181mg 60%
Sodium 449mg 20%
Total Carbohydrate 55g 20%
Dietary Fiber 4g 13%
Protein 10g
Calcium 85mg 7%
*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 more often 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.


Click Play to See This Thai Fried Banana (Goreng Pisang) Recipe Come Together


  • For frying:
  • 3/4 cup sunflower oil (or other neutral frying oil)
  • 2 to 4 regular bananas (or 6 to 8 mini sweet bananas)
  • 1/4 cup all-purpose flour
  • 1/2 cup rice flour
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 3 tablespoons coconut (dried, shredded unsweetened)
  • 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
  2. Heat a wok or skillet with oil about 3/4 to 1-inch deep.

    Thai Fried Bananas (Goreng Pisang) Recipe
     The Spruce
  3. Meanwhile, prepare the bananas by peeling and slicing them in half. Then slice each section in half again, but lengthwise this time.

    Thai Fried Bananas (Goreng Pisang) Recipe
     The Spruce
  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.

    Thai Fried Bananas (Goreng Pisang) Recipe
     The Spruce
  5. In a measuring cup, mix together cold water with baking soda and pour into bowl with flour mixture.

    Thai Fried Bananas (Goreng Pisang) Recipe
     The Spruce
  6. Add the egg and the vanilla. Stir well to create a smooth batter.

    Thai Fried Bananas (Goreng Pisang) Recipe
     The Spruce
  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.

    Thai Fried Bananas (Goreng Pisang) Recipe
     The Spruce
  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. Your bananas are now ready for frying.

    Thai Fried Bananas (Goreng Pisang) Recipe
     The Spruce
  9. Make sure the oil is hot by testing with a breadcrumb. If it sizzles and cooks within a few seconds, the oil is hot enough for frying.

    Thai Fried Bananas (Goreng Pisang) Recipe
     The Spruce
  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.

    Thai Fried Bananas (Goreng Pisang) Recipe
     The Spruce
  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) Recipe
     The Spruce

Recipe Tags: