Crunchy Fried Bananas

  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 4 servings
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1 egg

1/4 cup coconut milk

1/2 cup sparkling water, ice cold

2 tablespoons cake flour

2 tablespoons corn flour, plus 4 tablespoons for coating

1/4 teaspoon baking soda

Pinch salt

2 tablespoons brown sugar

1/2 cup desiccated coconut

3 firm, ripe bananas, peeled, halved lengthwise

Canola oil, for shallow-frying

3 scoops coconut ice cream, for serving

2 tablespoons toasted coconut flakes, for serving


  1. In a jug, whisk together the egg, coconut milk and sparkling water until combined.
  2. Sift the cake flour, 2 tablespoons corn flour, baking soda and salt into a bowl. Mix in the brown sugar.
  3. Add the wet ingredients to the dry ingredients and stir to form a smooth, runny batter.
  4. Mix the remaining 4 tablespoons corn flour and the desiccated coconut on a plate.
  5. Dip the banana halves in the batter to coat and then roll in the coconut-corn flour mixture until well coated.
  6. Heat the oil in a deep skillet. Fry the coated bananas on both sides until golden and crunchy, about 3 minutes per side. Drain on paper towels. (If not serving straight away, set on a baking sheet, cover with foil and keep warm in a 200-degree oven.)
  7. Serve with coconut ice cream and toasted coconut flakes.