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+ servings
Dipping a fried crispy banana into a coconut cream dip.

Crispy Bananas Recipe

Author: Dan Kinney
5 from 2 votes
These crispy bananas are coated in a coconut based batter, fried to perfection, and then dipped in coconut cream!
Prep Time: 5 minutes
Total Time: 15 minutes
Protein: 3g
Serves: 2
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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)

Before you start!

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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.
    Coating banana pieces in batter before deep frying.
  • 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.
    Taking deep fried crispy bananas out of a pot of 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.

Video

Notes

*rice flour can be used in place of coconut flour
**You are only going to use the cream from the top of the can of coconut milk. The liquid can be saved for another recipe. Not all canned coconut milk is good and some will appear curdled and can not be used for whipped cream. The most consistent brand I have found is Thai Kitchen.
More substitutions and tips can be found above in the post

Looking for more information?

Additional substitution information can be found above in the substitution section of this post.

Nutrition Disclaimer

Nutritional information is an estimate and for informational purposes only.

Course: Snack
Cuisine: American
Keyword: banana, bananas, crispy, crunchy, fried

Nutrition

Calories: 237kcal | Carbohydrates: 38g | Protein: 3g | Fat: 9g | Saturated Fat: 8g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.5g | Sodium: 439mg | Potassium: 424mg | Fiber: 8g | Sugar: 17g | Vitamin A: 76IU | Vitamin C: 10mg | Calcium: 69mg | Iron: 1mg
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