These crispy fried bananas are my favorite warm-weather treat. Thinly coated banana slices are dipped in a simple batter and deep-fried until the outside is golden and crunchy while the fruit inside stays soft and sweet. They’re quick to make, family-friendly, and work well as a snack, dessert, or party bite. Below is a clear, easy-to-follow version of the recipe with tips for success and storage suggestions.
Crispy Deep-Fried Bananas
If you have ripe bananas that need using, frying them is an irresistible option. The combination of a light, slightly crisp batter and warm banana creates a comforting contrast of textures and flavors—think of it as the fruity counterpart to other fried snacks. This recipe uses everyday pantry ingredients and takes roughly 30 minutes from start to finish. Serve them plain or add a dusting of powdered sugar, a drizzle of honey, or a scoop of vanilla ice cream for a more indulgent finish.
Maintain the Correct Oil Temp
For crisp, golden results, keep the frying oil around 350°F (175°C). A consistent temperature prevents the batter from absorbing too much oil and avoids burning. If the oil is too hot the coating will darken before the banana softens; if it’s too cool, the result will be greasy and soggy. Use a thermometer if you have one and adjust the heat as needed between batches.
Fried Bananas Recipe
Super crispy fried bananas made with real fruit and a simple batter. Ready in under 30 minutes for a quick snack or dessert.
Equipment
- Deep skillet or Dutch oven
- Slotted spoon or spider
- Wire rack and paper towels for draining
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 but firm bananas
- About 4 cups vegetable oil for frying (or enough for shallow-deep frying)
Instructions
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Make the batter: In a bowl, whisk together the flour, cornstarch, baking soda, melted butter, and a pinch of salt. Gradually add about ½ cup water while stirring until you have a thick batter that resembles heavy cream. If it’s too thick, add a little more water; if too thin, add a touch more flour.
- Heat the oil: Pour oil into a deep skillet or Dutch oven so the banana pieces can be partially submerged. Heat the oil to around 350°F (175°C). Maintain medium-high heat and adjust as needed.
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Prepare the bananas: Peel and slice the bananas to your preferred shape—bite-sized chunks or lengthwise slices both work. Firmer ripe bananas are best; they should be sweet but still hold their shape.
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Coat the bananas: Dip each banana piece into the batter, making sure it’s evenly and fully coated. Shake off any excess so the coating is not overly thick.
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Fry: Carefully place the battered banana pieces into the hot oil, working in small batches so the oil temperature stays steady. Fry until golden brown and crisp, about 2–3 minutes per batch depending on size.
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Drain: Use a slotted spoon to transfer fried bananas to a wire rack set over paper towels to drain excess oil. This helps them stay crisp longer than simply stacking on paper towels.
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Serve warm: Serve immediately while warm. They’re excellent with a dusting of powdered sugar, a drizzle of honey, chocolate sauce, or a scoop of vanilla ice cream for an extra-special dessert.
Notes
*Ripe but firm bananas work best—sweet but not overly mushy.
Tips for best results:
- Make the batter just before frying so it maintains the right consistency; sitting too long can change the texture.
- Keep the oil temperature steady at around 350°F for crisp, non-greasy results. Adjust the heat between batches if needed.
- Use a wire rack over paper towels to cool the fried bananas; this prevents them from sitting in oil and becoming soggy.
Storage: These are best enjoyed fresh, while crispy. Store any leftovers in an airtight container in the refrigerator and reheat briefly in an air fryer or oven to help restore crispness.
Nutrition (approx. per serving)
How to Make Fried Bananas — Step by Step
Make the Batter: Combine ¾ cup all-purpose flour, ¼ cup cornstarch, ½ teaspoon baking soda, 2 tablespoons melted butter, and a pinch of salt. Stir in about ½ cup water until you reach a thick, heavy-cream-like batter. Adjust water or flour as needed for the right consistency.
Heat the Oil: In a deep skillet, Dutch oven, or heavy frying pan, heat enough vegetable oil to semi-submerge the banana pieces to about 350°F.
Cut the Bananas: Peel and slice two ripe bananas into bite-sized pieces or lengthwise slices while the oil comes up to temperature.
Coat & Fry: Dip the banana pieces into the batter, then carefully lower them into the hot oil. Fry until golden and crisp, about 2–3 minutes per batch, turning once if needed for even color.
Drain: Remove fried bananas with a slotted spoon and transfer to a wire rack over paper towels to drain excess oil. This keeps them crispier than stacking directly on paper towels.
Serve: Serve warm with a dusting of powdered sugar, a drizzle of honey, chocolate sauce, or a scoop of vanilla ice cream for a classic combination.
How to Store
These fried bananas are at their best immediately after frying, when the coating is still crisp. Leftovers can be stored in an airtight container in the refrigerator for up to one day. To revive some of the crispness, reheat briefly in an air fryer or a preheated oven at 350°F for a few minutes.
More Easy Banana Desserts to Try
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Banana Cake with Cake Mix
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Banana Bread Pudding
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Bananas Foster
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Classic Banana Pudding
