Thai Fried Bananas Recipe (gluay kaeg)

When I think about Thai street food, these crunchy fried bananas is one of the first to come to mind. Every time I go back to Thailand I make sure I get myself some. They're THAT good. Slightly sweet Thai bananas are coated in a crunchy sesame coconut batter, it's the perfect snack you can't have just one.

What is Gluay Kaeg?

Gluay Kaeg กล้วยแขก is a common and popular street snack you can find all over Thailand. Gluay means bananas, and kaeg is a term we use for people of South Asian descent, so the theory is that this recipe came to Thailand from Indian immigrants. They are also sometimes called gluay tod which means "fried bananas."

If you've ever been to a Thai restaurant that offers "fried bananas with ice cream" for dessert, rest assured these are not it. The ones offered in many Thai restaurants are the Westernized version that uses regular bananas and a light, plain batter, or sometimes wrapped in spring roll wrappers. Don't get me wrong, those are delicious, but very different from the fried bananas you get in Thailand.

In Thailand, they are more of a snack than dessert. We use namwa bananas that are slightly underripe so they hold up well in frying without turning mushy, so they bananas are not super sweet (and don't come with ice cream!). The batter has a firm crunch, with a distinct nuttiness from toasted sesame seeds and grated coconut.

In Thailand, gluay kaeg is mostly sold by street carts, so you have to keep your eyes out for them as you walk around. Although nowadays a popular boat noodles restaurant chain Thongsmith also has it a very good one on their dessert menu.

Ingredients and Notes

Here are all the ingredients you need and important notes about them. For amounts, see the full recipe card below.

• Thai namwa bananas OR sweet plantains. Traditionally we use namwa bananas which are the short, chubby bananas seen in the photo above. If using namwa bananas, wait until have turned mostly yellow with the smallest hint of green remaining as per the pic above - this is the perfect ripeness. Sweet plantains can also be used with great results, about which more below.
  Note: while you can buy Thai bananas at some Asian markets, I find that sometimes they have been stored in temperature that is too cold which prevent them from ripening properly, and they go from green to brown, skipping the yellow phase altogether. If this happens to you, I'd look for another store. Also if you live in a cold climate, this might be unavoidable in the wintertime.
• Shredded coconut, unsweetened. Traditionally we use freshly grated coconut which you can buy frozen at some Asian stores, but regular dried shredded coconut is also fine to use. You simply need to rehydrate it in hot water before using to prevent the coconut from absorbing the liquid from the batter as it sits.
• Thai rice flour. Only use rice flour from Thailand as rice flour from the US or other countries are processed differently and have a different texture. Also, do not use glutinous rice flour because they are very different ingredients.
• Sugar.
• Salt
• Baking powder
• White sesame seeds, toasted. Toast sesame seeds simply by stirring them constantly in a dry skillet over medium high heat until they are well-browned. It should only take a few minutes if making a small amount. Don't be shy about toasting them a little darker, as they are more nutty and aromatic than "blond" toasted sesame seeds.
• Oil for frying. You can use any kind of oil you like here. I use canola oil.

Choosing the Right Plantains for This Recipe

As I mentioned above, if namwa bananas are not available, plantains also work great, but you have to choose the right ripeness. Unlike regular bananas, plantains are completely ripe when they are completely blackened. Choose plantains that have turned at least 70% black, or more if you prefer it sweeter. The pic below is the MINIMUM blackness you need. Less ripe and you'll still make a decent snack, but it'll border more on savory than sweet.

Important note: When buying plantains, make sure NOT to buy ones stored in the fridge. If you've ever put bananas in the fridge, you know the skin turns black quickly. Plantains do the same. They turn black when refrigerated without ripening, and then you cannot tell how ripe they actually are.

How to Make Thai Fried Bananas

Here's a bird's eye view of the process, the full recipe is in the recipe card below. If it's your first time, I recommend watching the video tutorial, also below, to ensure success.

1. Add hot water to the dried coconut and mix, let it sit and hydrate while you prep the bananas/plantains.
2. Peel and cut the bananas into ¼-inch thick slices. Plantains should be first cut into 3 shorter sections before slicing; see more on how to prep plantains below if you're unfamiliar.
3. Combine all ingredients for the batter together in a bowl until you have a smooth batter that is thick enough to get a good coating on the bananas.
4. Dip a piece of banana in and check the coating. If it's too thin and you struggle to get the batter to stick, add a little more rice flour or all-purpose flour. All-purpose flour will thicken the batter quickly so add only a little (~1 Tbsp) at a time!

5. Heat the oil to 325°F (160°C) and fry the bananas until they are deep brown (not light golden). It should take at least 5 minutes. Any less and your batter will not be as crunchy.
6. This is the colour to aim for. Let them cool for a few minutes before enjoying!

How to Prep Plantains

Peel plantains by scoring the skin along the length of the fruit, then remove the peel. Cut the plantains into 3 shorter sections first, and then slice into 4 pieces. Each slice should be ¼ inch thick.

Watch The Full Video Tutorial!

All my recipes come with step-by-step video tutorials with extra tips not mentioned in the blog post, so make sure you watch the video below to ensure success - and if you enjoy the show, please consider subscribing to my YouTube channel. Thank you!

Recipe

Thai Fried Bananas (gluay kaeg)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 7 reviews

• Author: Pailin Chongchitnant
• Prep Time: 20
• Cook Time: 20
• Total Time: 40 minutes
• Yield: 24 pieces

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Description

Authentic street style Thai fried bananas. Chewy bananas in a gluten-free crunchy coconut sesame batter are a classic Thai snack. Use sweet plantains if you can't find Thai bananas, and enjoy them while they're fresh! 

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Ingredients

• 2 sweet plantains or 6 Thai namwa bananas (see note)
• ⅓ cup (32 g) shredded coconut, dried, fresh, or frozen (see note)
• ¾ cup (90 g) rice flour
• ¼ cup (50 g) granulated sugar
• ½ tsp (2.5 ml) table salt
• ½ tsp(2.5 ml) baking powder
• 1 ½ Tbsp (15 g) white sesame seeds, toasted
• ⅓ cup (80 ml) of water
• Neutral oil for frying

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Instructions

1. If using dried shredded coconut, add 2 tablespoon (30ml) of hot-off-the-boil water and let it sit while you prep the bananas to rehydrate. 
2. If using plantains, peel and cut them crosswise into 3 equal sections, then slice each section horizontally into 4 pieces. If using namwa bananas, peel and cut lengthwise into ¼-inch thick pieces.
3. In a medium-sized mixing bowl, combine rice flour, sugar, toasted sesame seeds, salt, baking powder and shredded coconut. Add water and stir until well combined.
4. Add about 1½ inches of oil to a pot and heat to about 325℉ (160℃). While you wait for the oil, check the thickness of the batter: dip the bananas into the batter and lift them up - the batter should stay on long enough for you to quickly get the bananas into the oil. If the batter is so thin that it all drips off before you can get the bananas in the oil, the batter is too thin and you should add more rice flour or all-purpose flour, a tablespoon at a time, until the batter is thick enough. If you're not sure if you should thicken the batter, fry up 1-2 pieces so you can adjust the batter for the second batch. 
5. Fry the bananas for about 5 minutes, until they are a deep brown colour. Maintain the frying temperature below 350°F (175°C). If the bananas brown before 5 minutes, your heat is too high.
6. When done, let drain on paper towel or a rack. 
7. Let bananas cool for several minutes before serving and the coating will crisp up once cooled.
8. Serve as soon as they are cool and crisp.

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Notes

• Choose plantains whose skins have turned at least 70% black so they will be sweet (the more black on the skin, the sweeter the plantain). If using namwa bananas, choose ones that are almost ripe—mostly yellow with a hint of green. See pictures for the bananas in the blog post. In Thailand, we also fry taro and sweet potato in this batter, which make for delicious savoury snacks!