Why You’ll Love This Recipe

• Ready in just 25 minutes!
• Shatteringly crispy batter with a hint of coconut.
• Sweet, warm, and creamy banana center.
• A simple recipe perfect for beginners.

Equipment You’ll Need

• Large mixing bowl
• Whisk
• Heavy-bottomed pot or deep skillet
• Kitchen thermometer (optional but recommended)
• Slotted spoon or tongs
• Wire cooling rack
• Paper towels

Ingredients

• 4 large, ripe but firm plantains (or Saba bananas)
• 3/4 cup all-purpose flour
• 1/4 cup rice flour
• 1/4 cup unsweetened shredded coconut
• 2 tablespoons granulated sugar
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract
• 3/4 cup cold water or coconut milk
• Vegetable or canola oil, for frying (about 3-4 cups)

Instructions

1. First, prepare your bananas. Peel them and slice them in half lengthwise, then in half crosswise to create four pieces from each banana. Alternatively, for a beautiful fan shape, slice the banana lengthwise three-quarters of the way through, keeping the top intact, and gently fan out the sections. Set aside.
2. In a large mixing bowl, whisk together the all-purpose flour, rice flour, shredded coconut, sugar, baking powder, and salt. Breaking up any lumps is key to a smooth batter.
3. Pour the cold water (or coconut milk) and vanilla extract into the dry ingredients. Whisk until the batter is smooth and has the consistency of a thin pancake batter. It should be thick enough to coat the banana but not so thick that it becomes heavy and doughy. Let the batter rest for 5 minutes.
4. While the batter rests, heat the oil. Pour about 2-3 inches of oil into a heavy-bottomed pot or deep skillet. Heat over medium-high heat until the oil reaches 350°F (175°C). If you don’t have a thermometer, you can test it by dropping a small amount of batter into the oil. If it sizzles immediately and turns golden in about 60 seconds, the oil is ready.
5. Working one at a time, dip a piece of banana into the batter, ensuring it’s fully coated. Let any excess batter drip off for a moment.
6. Carefully place the battered banana into the hot oil. Don’t overcrowd the pan; fry in batches of 4-5 pieces at a time to maintain the oil temperature and ensure they don’t stick together.
7. Fry for about 2-3 minutes per side, turning once, until the batter is a deep golden brown and wonderfully crispy. The color is your best indicator of doneness.
8. Using a slotted spoon or tongs, remove the fried bananas from the oil and transfer them to a wire cooling rack placed over a baking sheet. This allows excess oil to drain away and keeps the bottoms from getting soggy. Avoid placing them directly on paper towels initially, as this can trap steam.
9. Repeat the process with the remaining banana pieces and batter. Serve immediately while hot and crispy for the best experience.

Expert Cooking Tips

• The secret to an ultra-crispy crust is the combination of rice flour and all-purpose flour. Rice flour provides that signature light, shatteringly crisp texture.
• Use very cold water or coconut milk for the batter. The temperature shock when the cold batter hits the hot oil creates a crispier, less greasy result.
• Don’t skip the resting period for the batter. Just five minutes allows the gluten to relax and the flours to hydrate, resulting in a better texture.
• Maintain a consistent oil temperature of 350°F (175°C). If the oil is too cool, the bananas will absorb too much oil and become greasy. If it’s too hot, the batter will burn before the banana inside is soft and warm.

Substitutions and Variations

For a vegan version, this recipe is naturally egg-free; just ensure you use water or a plant-based milk like coconut milk in the batter. To make it gluten-free, substitute the all-purpose flour with a 1-to-1 gluten-free baking blend. If you can’t find plantains or Saba bananas, you can use regular Cavendish bananas, but make sure they are just yellow with no brown spots, as they can become too mushy when fried.

Common Mistakes to Avoid

The most common mistake is using overripe, mushy bananas. You need bananas that are ripe for sweetness but still firm enough to hold their shape during frying. Another pitfall is making the batter too thick; it should be like a thin pancake batter to create a light, crispy shell, not a heavy, bready coating. Finally, avoid overcrowding the pan, which drops the oil temperature and leads to soggy, oily results.

Serving Suggestions

These crispy fried bananas are incredible on their own, but for a truly decadent experience, serve them warm with a scoop of vanilla bean or coconut ice cream. A drizzle of chocolate sauce, caramel, or sweetened condensed milk is also divine. For a simpler touch, a light dusting of powdered sugar or cinnamon sugar adds the perfect finish.

Storage and Reheating Tips

Pisang Goreng is definitely best enjoyed fresh and hot, right out of the fryer. If you have leftovers, store them in an airtight container at room temperature for up to a day. To reheat and bring back some of the crispiness, place them in a single layer in an air fryer or a toaster oven at 350°F (175°C) for 3-5 minutes until heated through and crisp again. Avoid reheating in the microwave, as it will make them soft and soggy.

Frequently Asked Questions

Can I make Pisang Goreng in an air fryer?

Yes, you can! For an air fryer version, spray the battered bananas lightly with cooking oil and place them in a single layer in the air fryer basket. Cook at 375°F (190°C) for 8-10 minutes, flipping halfway through, until golden and crispy. The texture will be slightly different from deep-frying but still delicious and a great lower-fat option.

What are the best bananas for Pisang Goreng?

The ideal bananas are those that are naturally sweet but have a firm, starchy texture that holds up to frying. Indonesian ‘Pisang Raja’ are traditional, but they can be hard to find. Excellent substitutes available in the US are ripe yellow plantains (not green or black) or Saba bananas, often found in Asian markets.

Why isn’t my batter crispy?

There are a few culprits for a non-crispy batter. First, make sure you’re using rice flour, as it’s key for crispiness. Second, your oil might not be hot enough (aim for 350°F/175°C). If the oil is too cool, the batter absorbs it instead of crisping up. Lastly, ensure your batter isn’t too thick, as a heavy coating will turn out more bready than crispy.

Can I make the batter ahead of time?

It’s best to make the batter right before you plan to fry. The baking powder will start to lose its leavening power over time, and the consistency can change. Since it only takes a few minutes to whisk together, preparing it fresh will give you the best, crispiest results.

Conclusion

There you have it—a simple yet spectacular recipe for crispy, dreamy Pisang Goreng that will transport you to a tropical paradise with every bite. It’s the perfect treat for a cozy afternoon, a fun dessert for guests, or anytime you crave something sweet and satisfying. If you try this recipe, I’d love to see it! Snap a photo and share it on Pinterest or Instagram, and don’t forget to tag me!