This is a quick and easy recipe that is sure to please the banana lovers in your family. Fried bananas, which are called gluay tod in Thai, are probably a new take on bananas for many of you, but trust me when I say they are addictive and amazing.
These are another Thai snack that is available all over the place, and are usually eaten as a mid-afternoon snack. You can certainly have them by themselves, and they are sweet and crunchy, or make a spectacular dessert of them. Sprinkle them with powdered sugar or serve with chocolate sauce on the side for dipping. Doesn’t chocolate make everything better? You bet it does! If you’re feeling particularly energetic, use them as the banana component in a banana split…the crunch of the batter adds a great dimension, and if they are still warm that’s even more heavenly.
- 6 ripe bananas (not too ripe)
- 1 cup coconut milk
- 1 cup coconut flour
- ¼ cup all purpose flour
- ½ cup grated white coconut
- ½ cup coconut sugar
- 1 teaspoon white sesame seeds
- 1 teaspoon baking powder
- ½ teaspoon salt
- Vegetable oil for frying
- Mix together coconut flour, all purpose flour, coconut sugar, baking powder, salt, and coconut milk in a large bowl. Stir well to combine. Add the grated white coconut and sesame seeds, and mix until they are well combined as well. Set the batter aside.
- Peel the bananas and slice lengthwise into quarters.
- Heat oil in a wok over medium heat until hot.
- Dip each banana piece in the batter to coat fully and then fry bananas in hot oil until golden brown and crisp (turn them occasionally so that both sides brown and crisp evenly).
- Scoop cooked fried banana out and set aside on a wire rack to drain.
- Serve as a snack with a cup of tea or coffee in the afternoon. Or use them in a special dessert. Either way, enjoy!
I should note that we use the small variety of bananas to make these. I’m not sure if you’ll be able to get them in the U.S. and if you use full size bananas you want to make sure that they aren’t overly ripe as the smaller bananas used for this dish are a bit more starchy and less sweet than a large ripe banana. You’ll also want to cut the quarters into half horizontally to keep the pieces smaller. And of course if you’re using the larger banana’s you’ll only need 3-4 for this recipe to get the same yield.