Description
Crispy Thai-inspired fried bananas made with a gluten free rice flour batter, coconut milk, and sesame seeds. Golden outside, soft and sweet inside, and perfect served warm.
Ingredients
Scale
- 4 medium ripe firm bananas, peeled and sliced lengthwise or into thick wedges
- 1 cup rice flour
- 1/4 cup cornstarch
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon fine salt
- 3/4 cup unsweetened coconut milk
- 1/4 cup water
- 2 tablespoons white sesame seeds
- 3 cups neutral oil, for frying
- 2 tablespoons honey or maple syrup, optional for serving
Instructions
- Heat the oil in a heavy skillet or pot to 350°F and line a plate with paper towels.
- In a mixing bowl, whisk rice flour, cornstarch, sugar, baking powder, salt, coconut milk, and water until smooth.
- Stir in the sesame seeds until evenly combined.
- Dip each banana piece into the batter and let the excess drip back into the bowl.
- Fry the bananas in small batches for 2 to 3 minutes per side, turning once, until golden brown and crisp.
- Remove with tongs or a slotted spoon and drain on the prepared plate for 1 minute.
- Serve warm with honey or maple syrup if desired.
Notes
- Use ripe but firm bananas so they hold their shape while frying.
- Keep the oil around 350°F for the crispiest coating.
- Do not overcrowd the pan, or the bananas may turn greasy.
- Reheat leftovers in an oven or air fryer at 350°F for 5 to 7 minutes.
Nutrition
- Serving Size: 1 serving
- Calories: 245
- Sugar: 13g
- Sodium: 135mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
Keywords: gluten free fried bananas, Thai fried bananas, crispy banana dessert, rice flour banana fritters, coconut milk dessert