Indulge in a warm, crispy fried banana drizzled with rich brown sugar for a delightful treat that’s simply irresistible! This easy recipe uses ripe bananas and basic ingredients to create a dessert that’s sure to impress. Follow step-by-step instructions to achieve the perfect golden crunch, and add your favorite garnishes for an extra touch.
4 ripe bananas, peeled and sliced diagonally into thick pieces
1/2 cup brown sugar
1/4 teaspoon ground cinnamon
1/2 cup all-purpose flour
1/2 cup cornstarch
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup water (adjust as needed for batter consistency)
Oil for frying (vegetable or coconut oil)
Optional: Chopped nuts (walnuts or pecans) for garnish
Optional: A scoop of vanilla ice cream or a dollop of whipped cream for serving
![- Ripe bananas - Brown sugar - Ground cinnamon - All-purpose flour - Cornstarch - Baking powder - Salt - Oil for frying - Optional garnishes (nuts, ice cream, whipped cream) For this fried banana treat, start with ripe bananas. They should be soft and sweet. Brown sugar adds a rich flavor. Ground cinnamon gives warmth and spice. Next, gather your dry ingredients. All-purpose flour creates a nice coating. Cornstarch helps the banana become crispy. Baking powder adds lightness to the batter. Don't forget the salt; it enhances all the flavors. You need oil for frying. Vegetable or coconut oil works well. For a fun touch, add optional garnishes. Nuts, like walnuts or pecans, add crunch. Ice cream or whipped cream makes it extra special. This recipe is simple yet delicious. Check the Full Recipe for more details! In a small bowl, I mix the brown sugar and ground cinnamon. I stir until they blend well. This sweet mix will make the fried bananas even tastier. Next, I grab a medium mixing bowl. I whisk together all-purpose flour, cornstarch, baking powder, and salt. Once well combined, I slowly pour in water. I keep stirring until the batter is smooth. It should be thick enough to coat the banana slices without dripping too much. Now, I heat oil in a deep skillet. I aim for about one inch of oil in the pan. I set the heat to medium. When the oil reaches 350°F (175°C), it's ready to fry. I carefully dip each banana slice into the batter, making sure they are fully coated. Gently, I place them in the hot oil. I fry them in small batches for 2-3 minutes on each side until they turn golden brown and crispy. Once the bananas are fried, I use a slotted spoon to lift them out. I let them drain on paper towels to get rid of extra oil. While they are warm, I sprinkle the brown sugar and cinnamon mix over them. This adds a sweet crunch to each bite. To serve, I love placing the warm fried bananas on a plate. They look great with a scoop of vanilla ice cream or a dollop of whipped cream. For extra flair, I sprinkle some chopped nuts on top. This makes a simple sweet treat that everyone will enjoy. For the full recipe, check the details above. To make the best batter, you want it thick but smooth. Start by mixing the dry ingredients first. Use all-purpose flour, cornstarch, baking powder, and salt. Then, slowly add water. Keep stirring until it coats the back of a spoon. If it drips too fast, add a bit more flour. If it's too thick, add a splash of water. The right batter makes a big difference in how your fried bananas turn out. Oil temperature is key for crispiness. Heat the oil to about 350°F (175°C). If the oil is too cold, the bananas will soak up too much oil. If it's too hot, they might burn. You can test the oil by dropping a small amount of batter in. If it sizzles and rises, it’s ready. Fry in small batches to avoid overcrowding, which can cool the oil down. To make your fried bananas even better, think of adding spices. A pinch of nutmeg or cardamom can elevate the taste. You can also try drizzling with honey or chocolate after frying. For a crunchy touch, sprinkle chopped nuts on top. This will add texture and flavor, making your treat more exciting. {{image_4}} You can fry many fruits, not just bananas. Apples and plantains are great choices. Apples can add a nice crunch, while plantains give a rich, creamy taste. Both can be prepared the same way as bananas. Slice them thickly and dip them in the batter. Fry until golden brown for a fun twist. Want to change things up? Try adding chocolate or caramel drizzles after frying. Melt some chocolate chips or caramel sauce in a bowl. Drizzle it over your fried fruits for extra sweetness. You can also sprinkle sea salt for a sweet and salty mix. It will take your treat to a new level! If you're looking for a lighter option, consider using oats or almond flour instead of regular flour. You can also swap brown sugar for honey or maple syrup. These swaps give you a tasty treat with less guilt. Using coconut oil can also make it a bit healthier. Enjoy your fried fruit while feeling good about your choices! For the complete process, check out the [Full Recipe]. To keep your fried bananas fresh, store them in an airtight container. Let them cool first. Place a layer of paper towels at the bottom to absorb moisture. This helps keep them crispy. Refrigerate the container for up to two days. To reheat fried bananas, use an oven or air fryer. Preheat your oven to 350°F (175°C). Place the bananas on a baking sheet. Heat for about 10 minutes. This method helps them stay crispy. Avoid using the microwave, as it can make them soggy. You can freeze fried bananas for later use. First, let them cool completely. Then, place them in a single layer on a baking sheet. Freeze them for about one hour. Once frozen, transfer them to a freezer bag. They can last for up to three months. To reheat, bake them directly from the freezer at 350°F (175°C) for about 15 minutes. This keeps them crispy and delicious. For more details on making these tasty treats, check the Full Recipe. Using unripe bananas changes the taste. They are firmer and less sweet. This makes them chewy when fried. Ripe bananas are softer and have more flavor. They caramelize better, making your treat sweet and delicious. So, for the best taste, go with ripe bananas. For frying, I recommend vegetable or coconut oil. Both have high smoke points. They stay stable when heated and help achieve a crispy texture. You can choose based on your flavor preference. Vegetable oil is neutral, while coconut oil adds a hint of sweetness. You can store fried bananas in the refrigerator for about 2-3 days. Make sure they cool down first. Place them in an airtight container. When you want to enjoy them again, reheat in an oven for crispiness. Enjoy your treat fresh! For the full recipe, check the earlier section. You now understand how to make delicious fried bananas. We covered key ingredients, from ripe bananas to brown sugar. You learned how to prepare the sugar mix, create the batter, and fry the bananas to perfection. We also explored tips for the best results, variations for added fun, and storage methods to keep leftovers fresh. Try making them your own with different fruits or flavors. Enjoy your cooking journey and share this treat with friends and family!](https://tastyhatch.com/wp-content/uploads/2025/04/9ffb7bd4-a7fc-4559-a0c2-adf33debcdf3-250x250.webp)