Thai Fried Bananas Dessert is a sweet, popular Thai street food that is easy to make in your own kitchen. The perfect ending to a better-than-takeout Thai dinner at home.
One of the things I loved about visiting Thailand was the abundance of street food. And not just okay street food, I'm talking amazingly delicious street food. Cooked expertly right there before your eyes, served piping hot.
Thai fried bananas are a popular street food in Thailand, often sold by vendors in bustling markets as a quick snack or dessert. This was one of the dishes I tried in Bangkok (see my photo below from my trip) and I couldn't wait to recreate the recipe at home!
Whether as a snack, a street food-inspired dessert, or a creative side, Thai fried bananas are a delightful addition to any meal.
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🍌 What are Kluay Kaek?
I first tried Thai fried bananas, known as Kluay Kaek in Thailand, in Bangkok (see my photo above).
These crispy, golden snacks are made by dipping slices of ripe bananas or plantains in a batter made of rice flour, shredded coconut, and sesame seeds. Then they're deep fried until they are perfectly crunchy on the outside while staying soft and sweet on the inside.
The dish combines the natural sweetness of bananas with a lightly nutty, coconut-infused crunch that makes every bite irresistible. This simple yet decadent street food treat is surprisingly easy to make at home.
Once you try them, you’ll understand why Thai fried bananas are cherished by food lovers worldwide!
🌟 Why this recipe works
- Simple Ingredients: All you need are a few basic ingredients to recreate this Thai street food classic.
- Quick and easy: The recipe comes together quickly, making it perfect for a sweet snack or dessert without much preparation.
- Versatile: Enjoy Thai fried bananas on their own, with a sprinkle of powdered sugar, or alongside ice cream for an extra treat.
- Crunchy and sweet: The combination of crispy batter and tender, caramelized banana makes for a perfect texture contrast.
- Exotic flavors: The hint of coconut and sesame seeds adds a unique flavor that transports you to Thailand's bustling markets.
- Impress guests: This dish is an eye-catching and delicious addition to any dinner party, especially when served after any of our Thai food recipes.
🛒 Ingredient notes
- Plantains: Plantains offer a firmer texture and are less sweet than regular bananas, making them ideal for frying. But you can substitute ripe bananas if you need to.
- Rice flour: Gives the batter its light, crispy texture, essential for achieving that perfect crunch. You can find rice flour in most grocery stores in the baking aisle next to other types of flour.
- Shredded coconut: Adds a subtle coconut flavor and extra texture to the batter.
- Coconut Milk: Provides richness and moisture to the batter, enhancing the overall coconut flavor.
- Water: Used to thin out the batter to the right consistency for coating the bananas.
- Sugar: Adds a hint of sweetness to the batter, balancing the natural flavors of the bananas.
- Sesame Seeds: These give the fried bananas a lovely nutty flavor and extra crunch.
✅ Step-by-step instructions
You'll find a full list of ingredients with measurements, along with more detailed frying instructions, in the printable recipe card at the bottom of this post. Here are some step-by-step photos to help you make this delicious Thai street food at home.
- Peel then cut the plaintains into four equal parts.
- Whisk together the dry ingredients of the batter.
3. Add the coconut milk and whisk together.
4. Using tongs, dip one plaintain piece into the batter, coating all sides then gently shaking off excess batter.
5. Fry the plaintains in a wok. Take care not to overcrowd the wok.
6. Deep fry for 10-12 minutes, turning the pieces over halfway through to evenly fry all sides.
7. Transfer to a cooling rack set over a baking sheet and sprinkle with sesame seeds.
Serve immediately!
👩🏻🍳 Recipe FAQs
Rice flour is key to achieving the crispy texture. However, you could substitute it with cornstarch or all-purpose flour, though the results might not be as light and crunchy.
Any neutral oil with a high smoke point, such as vegetable or peanut oil, works well for frying Thai fried bananas.
While they are best enjoyed fresh and hot, you can prepare the batter ahead of time and fry the bananas just before serving.
🍽 Serving ideas
Thai fried bananas make an excellent dessert after a savory Thai meal. Try serving them after a hearty meal of our Thai Red Curry Noodles, Thai Basil Shrimp, or Beef Pad See Ew.
To elevate the dessert even more, serve them alongside a simple coconut ice cream to complement the coconut flavor in the batter. Or with classic mango sticky rice for a Thai dessert duo.
🍷 🥂 Wine pairings
For a wine pairing that complements the sweetness and tropical flavors of Thai fried bananas, I recommend these wines:
- Chenin Blanc: With its bright acidity and notes of pear, apple, and tropical fruits, Chenin Blanc pairs beautifully with the crispy sweetness of Thai fried bananas.
- Riesling: A slightly off-dry Riesling balances the richness of the coconut and banana with a touch of sweetness and vibrant acidity.
- Sparkling Wine - Brut Rosé: The bubbly effervescence of Brut Rosé cuts through the fried crispiness while enhancing the sweetness of the bananas with its fruity notes.
🍳 Kitchen tools and equipment
Ready to make this recipe? Here are the kitchen tools and equipment you'll need:
More Thai food recipes
Did you make this recipe? Don't forget to leave a 5-Star 🌟🌟🌟🌟🌟 rating in the recipe card, and if you really loved it, please leave a comment further down on the page. Thank you!
Thai Fried Bananas
Ingredients
- ¾ cup rice flour
- ½ cup shredded coconut
- ½ Tablespoon granulated sugar
- ¼ cup ice cold water
- ¼ cup coconut milk
- 2 Thai bananas or plantains, each sliced into 6 even pieces (see step-by-step photos in the post)
- 1 Tablespoon sesame seeds, plus more for garnish
Instructions
- In a large mixing bowl, whisk together the rice flour, coconut, sugar, and sesame seeds.
- Create a well in the center of the mixture and pour in the ice cold water while whisking to combine with the other ingredients.
- Whisk in the coconut milk.
- Dip the Thai banana or plantains into the batter, gently shaking off excess batter.
- Heat the oil in a wok over medium-high heat.
- Add the plaintains a few at a time, taking care not to overcrowd the wok.
- Deep fry for about 10-12 minutes, or until the outside batter turns golden brown.
- Transfer cooked bananas to a cooling rack placed over a baking sheet and allow to cool.
Notes
Nutrition
Nutrition information is a general estimate. Actual nutrition details may vary depending on the exact foods & brands you use to make this recipe. It does not take into account any substitutions, toppings, or optional ingredients.
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