Looking for a sweet and simple fried fritter? Try these Crispy Bananas! They're soft on the inside, crispy on the outside, and utterly delicious with fresh coconut whipped cream!
Growing up, we would go trick-or-treating downtown and down a specific street (small-town things) rather than through the neighborhoods near our house. There was one restaurant that would always serve fried bananas and caramel sauce instead of candy.
These were by far the best thing to pick up along the route because, without fail, it would always be cold on Halloween. And the banana crispies were hot and gooey and just warmed your soul!
So, now I have made my own version of these crispy banana fritters that are a little lighter, a little crispier, and served with a refreshing coconut whipped cream to make them vegan!
Looking for other sweet snacks? Try these other tasty recipes!
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Ingredients and Substitutions
All substitutions are a 1:1 substitute unless otherwise noted.
Bananas: We have tried these with plantains, under-ripe, and yellow bananas. We've determined that perfectly yellow bananas definitely work best!
Substitutions: Any moderately ripe fresh bananas will work - small, medium, or large. I try not to use overripe bananas because they end up too mushy for my taste after frying.
Flour: We use a combination of all-purpose flour and coconut flour for the ultimate crunch and flavor in these crispy banana chips.
Substitutions: A 1:1 gluten-free flour can replace all-purpose flour and rice flour can replace coconut flour. You can also try replacing the coconut flour with additional all-purpose flour but we haven't tried it.
Baking Powder: Baking powder is another trick to make these fried bananas super crispy!
Substitutions: Sorry, no substitution for this.
Coconut Sugar: I love coconut. Can you tell? Plus, coconut sugar adds a nice caramelized flavor when fried.
Substitutions: Brown sugar will work in place of coconut sugar.
Coconut Oil: We use a little bit of melted coconut oil to bind the batter together.
Substitutions: Butter or ghee can be used, although it will not be vegan if these are substituted.
Salt: A little salt helps to bring out the sweetness of the bananas.
Substitutions: Sorry, no substitution for this.
Vanilla: I like to add pure vanilla extract to the batter to emulate a butter texture without butter.
Substitutions: Imitation vanilla can also be used.
Cold Water: Cold water slows the development of gluten in the batter which means the batter will stay crispy for longer.
Substitutions: Sorry, no substitution for this.
Oil: This is just oil for frying. I don't recommend avocado oil or olive oil for this because they both have a pretty strong flavor and are much more expensive than baking oil.
Substitutions: You can use any type of neutral vegetable oil like canola oil or other basic oil. I like to use whatever is cheapest since you need kind of a lot to fry a banana crispy.
Coconut Cream: This is for the coconut whipped cream! Just be sure to place the can of coconut milk in the fridge the day before so the cream and water separate.
Substitutions: Heavy whipping cream can be used in place of coconut cream or if not vegan or dairy free.
How to Make This - Step by Step
Step one: Heat the oil
Pour oil into a large saucepan. Heat the oil to 300 degrees F. This should take about 10 minutes but you can also use a thermometer to check. And don’t worry - you can always adjust the temperature after frying the first banana.
Step two: Make the fried batter
Mix everything in a large bowl except the cold water. Once mixed, add the cold water and continue to mix. The batter will be very thick and look slightly gritty so don’t worry if you think it seems off.
Step three: Coat the bananas
I prefer to dip the banana slices using a fork so I can drain any excess batter off the banana. But, because the batter is so thick, you will end up patting the batter onto the bananas.
Step four: Fry!
Gently drop the bananas into the oil, leaving 1”-2” between each when frying. Let these fry for 2-3 minutes before flipping. The crispy bananas should be nice and golden brown.
Step five: Dry
Once done, I lay these fried banana crisps on paper towels to absorb excess oil.
Step six: Make the whipped cream
All you have to do is use a hand mixer or whisk to whip the coconut cream in a large bowl. You can also add a little powdered sugar if you would like it sweeter. Place this in the fridge until ready to eat. This will allow it to thicken. Then, enjoy your crispy bananas dipped in this whipped coconut cream!
Watch How to Make This - Step by Step
Joy Tip!
Be sure to use canned coconut milk that is full fat for the whipped cream. It also has to be put in the fridge for a few hours (at a minimum) before trying to separate the cream from the water. Putting the can in the fridge causes the cream to thicken and stay at the top and the water to stay liquid at the bottom. Then, you can carefully scoop off the cream from the top and save the coconut water for something else.
Facts and Common Questions
The best way is to follow this recipe! The baking powder, cold water, and coconut flour will all help to make these the crispiest bananas you’ve ever had!
With a little batter, it becomes crispy and caramelized while getting soft inside. Heat also helps bring out the natural sweetness of the bananas.
Not really… Anything fried in oil is not great for you. however, in terms of desserts, this crispy banana is a little healthier than, say, a doughnut. Because we serve these with unsweetened coconut whipped cream they're lighter and a bit healthier than a typical crispy banana.
Ways To Use Crispy Fried Bananas
Besides just eating them, you can enjoy a banana crispy in some of these other fun ways.
- Ice Cream: I love to put these on top of vanilla ice cream!
- Chocolate: These are SO tasty with a little Nutella or chocolate sauce drizzled on top. Or, you can add raw cacao nibs on top of the coconut whipped cream to keep it healthier.
- Spices: Try tossing these in cinnamon and sugar after frying for a churro-like experience!
- Other Sauces: Some other favorite dipping sauces are maple syrup, honey, or apple sauce (sounds weird, but very good!).
Want to Save it for Later? Here’s how!
Crispy fried bananas save well in the fridge but are not freezer friendly.
Fridge: These will keep in an airtight container in the fridge for 5 days. Just lay them in a single layer with a paper towel underneath each layer.
Reheating: To reheat, place these in the air fryer or oven for 5-10 minutes until heated through and crisp. You could also reheat them in the microwave but they'll lose their crispiness.
Fun Fact
Did you know bananas are actually a berry? Ya, I didn’t either! This is because a berry contains seeds on the inside, not the outside. Bananas also don't grow on a tree, they grow on an herb because the stem is made out of fibers, not wood. Because of this, it's suspected that bananas were first harvested for fiber to make cloth rather than for the fruit (or berry). (source)
More Joyful Recipes!
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Recipe
Crispy Bananas Recipe
Ingredients
- 2 bananas sliced ½" thick
- ½ cup flour all-purpose
- ¼ cup coconut flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon coconut sugar
- ½ teaspoon vanilla pure extract
- 1 tablespoon coconut oil melted
- 1 cup water cold
- 2 cups oil for frying
For dipping
- 13.66 oz coconut milk full fat
Instructions
- Read the whole recipe before starting.
- Add oil to a pan and heat to approximately 300 degrees. For me, this takes about 10 minutes with a glass stove top on medium to high heat. I use a candy thermometer to check but you can also test it with the first banana piece and adjust from there.
- Mix the dry ingredients in a large bowl. Then add the melted coconut oil, vanilla, and cold water and mix. You will need to squish the dry ingredients while mixing to fully combine. The mixture will be very thick and look slightly gritty.
- Add a few slices of banana at a time to the mixture and coat each piece fully. I do this by flipping them with a fork and gently pat the batter onto the banana pieces.
- Gently drop a few pieces at a time into the hot oil and let it fry for 1-3 minutes on each side until golden brown. It may take a little trial and error to find the right amount of time depending on the heat of the oil. Just be sure to leave about 1-2” of space between the banana slices in the oil.
- While this cooks, line a tray with 2-3 layers of paper towels.
- Gently transfer the banana slices to the paper towel lined plate. Repeat this process until all the banana slices are fried.
To make the coconut whipped cream
- Take the cold can of coconut cream and open the top.
- Gently scoop out the cream from the top and place it in a bowl, being careful to avoid the coconut water that will sink to the bottom. Save the water for another recipe or smoothie.
- Use a hand mixer or whisk to whip the coconut cream until fluffy. Place this in the fridge until ready to use. You can also add ½ a cup of powdered sugar to sweeten if desired.
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