Fried Banana

Why You’ll Love This Recipe

  • Quick to prepare using kitchen staples like bananas, oil, and sugar
  • Golden crisp outside with a soft, sweet center
  • Perfect on its own or paired with ice cream, syrup, or honey
  • Versatile—great as breakfast, snack, or dessert
  • Easily customizable with spices or flavor toppings

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

  • Ripe but firm bananas (not overly soft)
  • Vegetable oil or coconut oil (for frying)
  • Granulated sugar (or brown sugar for richer flavor)
  • Optional spices: ground cinnamon, nutmeg, or cardamom
  • Water or citrus juice (for coating, optional)
  • Toppings: honey, maple syrup, vanilla ice cream, whipped cream, chopped nuts

directions

  1. Prepare bananas – Peel and slice bananas diagonally into ¼–½-inch thick pieces.
  2. Coat lightly – Toss banana slices in a small amount of sugar and optional spices, or brush with lightly sweetened water or citrus juice to help coating stick.
  3. Heat oil – In a skillet, warm oil over medium heat until it shimmers but is not smoking.
  4. Fry bananas – In batches, add banana slices and cook ~2–3 minutes per side until deep golden brown and slightly crisp. Adjust heat to prevent burning.
  5. Drain – Use a slotted spoon to transfer fried bananas to a paper-towel-lined plate to remove excess oil.
  6. Serve – Arrange on a serving plate and top with honey or maple syrup, a sprinkle of cinnamon, a dollop of whipped cream or ice cream, and optional nuts.

Servings and timing

  • Servings: 2–4 (depending on portion size)
  • Prep time: 5 minutes
  • Cook time: 5–8 minutes
  • Total time: 10–15 minutes

Variations

  • Coconut-flavored: Fry in coconut oil and sprinkle with toasted coconut flakes
  • Spiced sugar: Use a mix of sugar, cinnamon, and nutmeg for coating
  • Savory twist: Add a pinch of salt or chili powder to balance sweetness
  • Tempura-style: Dip bananas in light tempura batter before frying for a puffy coating
  • Chocolate drizzle: Serve with melted chocolate or Nutella sauce

storage/reheating

  • Best fresh: For best texture and flavor, serve immediately after frying.
  • Short-term: Store leftover fried bananas in an airtight container in the fridge for up to 1 day.
  • Reheat: Warm gently in a skillet or oven (300 °F / 150 °C) for 5–8 minutes to crisp up again. Avoid microwaving, as they’ll become soggy.
  • Freezing not recommended: They lose texture when thawed after frying.

FAQs

Can I use overripe bananas?

It’s better to use ripe—but still firm—bananas; overripe ones become too mushy when fried.

What’s the best oil to fry with?

Neutral oils like vegetable, canola, or coconut work well; coconut oil adds a hint of tropical flavor.

Can I make them gluten‑free?

Yes, simply skip any batter and use sugar or spice coating only.

How do I prevent bananas from sticking?

Make sure the oil is hot before adding bananas, and don’t overcrowd the pan to maintain temperature.

Can I use brown sugar?

Absolutely—brown sugar gives a richer, caramel-like coating.

Are they vegan?

Yes—if you use plant-based oil and vegan toppings like coconut cream or maple syrup.

Can I make a large batch?

Yes! Use multiple skillets or fry in batches, cleaning pan between batches if sugar builds up.

Can I bake them instead of frying?

You can roast banana slices with a little oil at 375 °F for around 10 minutes, but they won’t be as crispy.

What toppings go well?

Try honey, cinnamon sugar, nuts, ice cream, chocolate sauce, or caramel drizzle.

How should I store leftovers?

Keep them in the refrigerator and reheat in a pan or oven to regain crispiness; eat within a day.

Conclusion

Fried Banana is delightfully simple yet irresistibly tasty, combining crispy edges and soft, caramelized centers. Ready in under 15 minutes with flexible flavor options, it’s a crowd-pleasing snack or dessert that feels special any time of day.

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Fried Banana

Fried Banana


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  • Author: Ava
  • Total Time: 13 minutes
  • Yield: 2–4 servings
  • Diet: Vegan

Description

Fried Banana is a quick and easy treat with crispy golden edges and a soft, caramelized center. It’s perfect as a snack, dessert, or sweet breakfast addition—served solo or with toppings like ice cream, syrup, or whipped cream.


Ingredients

  1. 2 ripe but firm bananas
  2. 23 tablespoons granulated sugar or brown sugar
  3. 1/4 teaspoon ground cinnamon (optional)
  4. Pinch of ground nutmeg or cardamom (optional)
  5. 12 tablespoons water or citrus juice (optional, for coating)
  6. 23 tablespoons vegetable or coconut oil (for frying)
  7. Optional toppings: honey, maple syrup, vanilla ice cream, whipped cream, chopped nuts

Instructions

Peel bananas and slice them diagonally into 1/4–1/2-inch thick pieces.

  1. Lightly toss banana slices with sugar and optional spices, or brush with sweetened water or citrus juice for extra flavor and coating adhesion.
  2. Heat oil in a skillet over medium heat until it shimmers.
  3. Fry banana slices in batches, cooking 2–3 minutes per side until golden and lightly crisp. Adjust heat as needed to avoid burning.
  4. Transfer fried bananas to a paper-towel-lined plate to drain excess oil.
  5. Serve warm, topped with honey, syrup, cinnamon, whipped cream, ice cream, or chopped nuts as desired.

Notes

  1. Use bananas that are ripe but still firm for best texture.
  2. Brown sugar gives a deeper caramel flavor than white sugar.
  3. Fry in coconut oil for added tropical notes.
  4. Best served fresh—texture degrades quickly when stored.
  5. Roasting in the oven is an option, but won’t yield the same crispiness.
  • Prep Time: 5 minutes
  • Cook Time: 8 minutes
  • Category: Dessert
  • Method: Frying
  • Cuisine: Global

Nutrition

  • Serving Size: 1/2 banana with toppings
  • Calories: 150
  • Sugar: 12g
  • Sodium: 2mg
  • Fat: 7g
  • Saturated Fat: 3g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 22g
  • Fiber: 2g
  • Protein: 1g
  • Cholesterol: 0mg

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