These crispy fried bananas are my ideal summer snack! I coat real banana slices in a simple batter, then deep-fry them to create the most satisfyingly crunchy coating. They’re quick and easy to make, and there are so many ways to enjoy them!
Crispy Deep-Fried Bananas
I always have some ripe bananas around that need to be put to good use, and let me tell you, frying them is my new favorite way to enjoy them! If you’ve ever had fried pickles, this is basically the fresh fruit version. I just coat bananas in a simple breading, then dunk them in hot oil for a few minutes to crisp them up. Out comes hot and crunchy bananas that are absolutely irresistible! I love making these for a sweet and savory summertime snack. And since there’s real fruit inside, I can feel a little better about eating them every week!
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Maintain the Correct Oil Temp!
For proper frying, the oil should be heated to a temperature of 350℉. This will give you the perfect deep-fried bananas with a crisp and crunchy coating. I recommend using a thermometer to check the oil temp. If the oil is too hot, the batter can burn and the bananas won’t soften. If it’s too cold, a lot of oil will be absorbed, resulting in a soggy batter.
Fried Bananas Recipe
Equipment
- Deep Skillet or Dutch Oven
- Slotted Spoon
Ingredients
- ¾ cup all-purpose flour
- ¼ cup cornstarch
- ½ teaspoon baking soda
- 2 tablespoons melted butter
- 1 pinch kosher salt
- ½ cup water adjust as needed
- 2 ripe bananas *
- 4 cups vegetable oil for frying
Instructions
- In a mixing bowl, combine the all-purpose flour, cornstarch, baking soda, melted butter, and a pinch of salt. Gradually add water while stirring, until you achieve a thick batter with the consistency of heavy cream.¾ cup all-purpose flour, ¼ cup cornstarch, ½ teaspoon baking soda, 2 tablespoons melted butter, 1 pinch kosher salt
- If the batter is too thick, add more water. If it’s too thin, add more flour. Set aside.½ cup water
- In a deep skillet or frying pan, heat enough vegetable oil to submerge the banana pieces. Heat the oil to around 350°F over medium-high heat.4 cups vegetable oil
- Meanwhile, peel the bananas and cut them into bite-sized pieces; or slice them lengthwise.2 ripe bananas
- Dip the banana pieces into the batter, ensuring they are evenly coated.
- Carefully place the battered banana pieces into the hot oil, and fry until they turn golden brown and crispy (about 2-3 minutes).
- Use a slotted spoon to remove them from the oil and place them on a plate (or on a wire rack) lined with paper towels to absorb excess oil.
- Serve while they are still warm. You can enjoy them as is or with a dusting of powdered sugar, a drizzle of honey, or a scoop of vanilla ice cream for an extra treat. Enjoy!
Notes
- It’s best to make the batter just before frying to maintain desired consistency. Mixing it too far in advance can leave you with a mushy or greasy batter.
- Ensure that your oil is at the right temperature (around 350°F) before frying.
- For best results, place a wire rack over a thick layer of paper towels, and let fried bananas dry/cool on top of the rack. I especially recommend this method if you aren’t going to eat them right away, so they don’t sit and absorb excess oil.
How to Make Fried Bananas Step by Step
Make the Batter: In a large bowl, mix together ¾ cup of all-purpose flour, ¼ cup of cornstarch, ½ teaspoon of baking soda, 2 tablespoons of melted butter, and a pinch of salt. Gradually stir in ½ cup of water until you achieve a thick batter with the consistency of heavy cream. If the batter is too thick, add more water; if it’s too thin, add more flour.
Heat the Oil: In a deep skillet, Dutch oven, or frying pan, heat about 4 cups of vegetable oil (enough to submerge the banana pieces), to around 350°F.
Cut the Bananas: While the oil is heating up, peel and slice two ripe bananas. You can either cut them into bite-sized pieces, or slice them lengthwise.
Coat the Bananas: Dip the banana pieces into the batter, ensuring they are fully-coated.
Fry the Bananas: Carefully place the battered banana pieces into the hot oil, and fry until they turn golden brown and crispy. This should take about 2-3 minutes.
Drain: Use a slotted spoon to carefully remove the fried bananas from the oil, and place them on a plate or wire rack lined with paper towels to absorb excess oil.
Serve: Serve while they’re still warm. I love to serve them simply with a dusting of powdered sugar or a drizzle of honey. They’re also delicious dipped in chocolate sauce, or served with a scoop of vanilla ice cream!
How to Store
These fried bananas are best served fresh, while breading is nice and crispy. They will lose that extra bit of crunch when stored. However, leftovers can be stored in an airtight container in the refrigerator overnight. Reheat them in the air fryer for a few minutes to restore their crispiness.
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