Indonesian Fried Bananas


This naturally sweet and flavoursome dessert is based on an Indonesian recipe but is actually a common treat all over Southeast Asia. It is easy to make and the number of portions may be doubled or trebled.


  • 3 ripe bananas
  • 50 g (2 oz) plain flour
  • 2 tablespoons sugar
  • 1 egg, beaten
  • 150 ml (5 fl oz) water
  • 450 ml (15 fl oz) oil, preferably groundnut, for deep-frying
  • caster or icing sugar, for dusting


Peel the bananas and cut them in half widthwise. For the batter, combine the flour, sugar, egg and water in a small bowl. Mix well to form a smooth, thick batter.

Heat the oil in a deep-fat fryer or wok until moderately hot. Put the banana halves into the batter mixture, then lift out the fruit using a slotted spoon and drain off any excess batter. Deep-fry each piece for about 2 minutes until golden and crispy. Remove with a slotted spoon and drain on kitchen paper. Repeat the process until you have fried all the bananas. Arrange them on a serving platter and dust with sugar. Serve at once.