When I think about Thai street food, these fried bananas, gluay kaeg กล้วยแขก in Thai, are among the first foods to come to mind. Firm, slightly sweet bananas are coated in a super crunchy sesame coconut batter, it's the perfect snack that stands on that delicious line between salty and sweet. Every year I go back to Thailand, and every year I make sure I get myself some fried bananas. They're THAT good.
To be clear, these are not like the tempura-style fried bananas with ice cream that you find in many American Thai restaurants - those aren't a Thai thing. This recipe is for the real deal Thai bananas you find on the streets of Thailand, and they are more of a snack than dessert. Oh and this recipe is naturally gluten free :).
While you've got the frying oil out, also try this easy Thai-style fried ice cream!
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Thai Fried Bananas Recipe
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Thai Fried Bananas (gluay kaeg)
- Yield: 24 pieces
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!
Ingredients
- 2 sweet plantains or 6 namwa bananas (see note)
- ⅓ cup shredded coconut, dried, fresh, or frozen (see note)
- ¾ cup rice flour
- ¼ cup granulated sugar
- ½ tsp salt
- ½ tsp baking powder
- 1 ½ Tbsp white sesame seeds, toasted
- ⅓ cup of water
- oil for frying
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Instructions
- 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.
- 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.
- Add about 1½ inches of oil to a pot and heat to about 325℉ (160℃). Dip the bananas into the batter and fry for about 5 minutes, until they are a deep brown colour. Maintain the frying temperature below 350℉ (175℃). When done, let drain on paper towel or a rack. Note: Based on your first batch, you can decide if you want a thicker or thinner coating by adding more flour or water.
- Let bananas cool for several minutes before serving and the coating will crisp up once cooled.
- Serve as soon as they are cool and crisp.
Notes
- Choose plantains whose skins have turned at least 60% 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. In Thailand, we also fry taro and sweet potato in this batter, which make for delicious savoury snacks!
- If using dried shredded coconut, make sure it is unsweetened, and mix with 2 tablespoon (30ml) of hot water for 10-15 minutes to rehydrate before using.
Olivia says
How far in advance do you think I could peel and cut the bananas for this? Also how far in advance for the batter?
Pailin Chongchitnant says
The batter can be made a day ahead, the bananas you can cut them a few hours before cooking and wrap them well to minimize air exposure. You can cut them before that but they might turn black if left out too long.
Steff says
I'd like to know the answer to this as well. I assume it would matter cause sweet rice flour is stickier and your dough might come out more like mochi?? I'm lazy though and don't want to go out to buy regular rice flour. So I might try it with glutinous flour this evening to see if it gets crispy while frying.
Nancy says
Would it be ok if I use sweetened coconut flakes??
Nhung says
Dear Pailin or Adam for that matter 🙂
Please, will you be so kind to modify the "Thai fried banana" recipe in the layout of your 2021 recipes, where Europeans can choose ingredients in metric?
I can't get the banana as crispy as one can hear in your ugh, addictive made great video, and I think my poor try to calculate the right measurements is the reason why.
I 'd be forever grateful!!!
Pailin Chongchitnant says
Request noted, I will make a note to update the recipe 🙂 However, I don't think it's the problem with the crispiness. Most of the time the reason it's not crispy is because the bananas are not fried for long enough. They need to be fried on lower heat for the full amount of time so enough water can evaporate. The bubbling should be pretty gentle by the end of it. Hope that helps!
Sandra Cully says
Hi there
Do you have to serve these on the same day as making or could you keep for the following day?
Pailin Chongchitnant says
You should serve these within an hour or so after frying as they will lose their crispiness over time. These are meant to be eaten fresh. If you have leftovers, they can be reheated in the oven to refresh them a bit but it won't be as good as freshly fried.
Stephanie says
Can I freeze my Nam Wah bananas to use for this recipe or do the bananas have to be fresh?
Tita says
Hi, can I use glutinuous rice flour?
Trinh says
Very nice and crispy turn out! I don’t have any coconut shreds so I use coconut cream and black sesame and turn out still very nice . Thank you
Ros in Liverpool says
Brilliant - just like fried bananas in Chiang Mai. I will make these again!!
Akos says
It came out fantastic! Thank you!
I added a bit more water as was using regular flour. Also spiced it up a bit with vanilla powder, cinnamon and nutmeg.
Adam The HTK Intern says
OMG with vanilla, cinnamon and nutmeg? Brilliant! Were they as crazy-good as it sounds? (am drooling lol) Adam
JD Thomas says
Pai Pai Pai!! Hi-Paiv to you for this recipe! Your amounts are perfectly balanced. Made these today, using nam wahs, and they are amazing. Thank you!
Futile Resistance says
Can't get really sweet plantains or namwa here so just use bog standard bananas but still very easy and tasty!
Rania says
This was so easy and fast to prepare. And the results were pleasing. My kids loved it. It is suitable for vegitarians. I added little starch for a crispier crust
Stephen Chan says
I'm not sure why, in my most recent trips to Thailand I found this not as easily found as years ago. So it's even more important that I can make it at home! So simple yet delicious, and... healthy... as long as desserts go maybe?😜