Fried Bananas Recipe

Fried bananas with a crispy batter, with one cut in half.

Course: Dessert, Snack

Cuisine: American

Prep Time: 20

Cook Time: 8

Total Time: 28

Servings: servings

Calories: 497kcal

Author: Becky Hardin

These super crispy deep-fried bananas are quick and easy to make for a satisfying summer snack! Made with real bananas and a simple batter in under 30 minutes.

Print 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

*Ripe but firm bananas work best for frying. They should be sweet but not overly mushy.

Becky's Top Tips

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.

Storage: Best served fresh. Store leftovers in an airtight container in the fridge overnight.

Nutrition