Fried Bananas with Coconut Sauce

Chuối Chiên

Preparation info

  • Serves


    • Difficulty


Appears in

Little Saigon Cookbook: Vietnamese Cuisine And Culture In Southern California's Little Saigon

Little Saigon Cookbook

By Ann Le

Published 2011

  • About

The combination of sweet rice flour and cornstarch gives these fried bananas the perfect golden-brown crisp. Vietnamese desserts don’t have too much sugar, so if you have a bit of a sweet tooth, add more sugar to the flour batter, or just serve additional spoonfuls of the creamy coconut dipping sauce. Plantains, when available, are even better than bananas for frying because they’re sweeter and meatier. Look for yellow-skinned plantains, not the green ones.


  • ½ cup sweet rice flour
  • ½ cup cornstarch
  • ¼ cup sugar
  • cup flaked or shredded coconut
  • ¼ teaspoon salt
  • ½ cup vegetable or olive oil for deep-frying
  • cups coconut milk
  • 2 ripe bananas, but not too mushy
  • ½ tablespoon vanilla extract
  • cup sweetened condensed milk


    1. In a medium bowl, blend together the rice flour, cornstarch, sugar, ¼ cup of the flaked coconut, and the salt. Transfer the flour mixture to a shallow dish.
    2. Pour the oil into a wok or a deep skillet. Heat over high heat until the oil is 350 degrees. You can test the oil by placing a pinch of the rice flour mixture in it; the oil should start frying and sizzling around the flour.
    3. Pour ½ cup of the coconut milk into a small bowl.
    4. Peel bananas and slice into -inch pieces. Set aside.
    5. With your hands, dip banana pieces, one at a time, into the coconut milk just enough to give it a light coating. Shake off any excess liquid to prevent the flour from clumping. Lightly roll the banana piece into the flour mixture and completely coat. Place the banana immediately in the hot oil. Repeat with each of the banana pieces.
    6. If the oil is 350 degrees, it should take about 3 minutes for each banana piece to fry to a golden brown on each side. Flip them over just once in the hot oil. Remove from the skillet and drain over a rack or set aside on paper towels to soak up excess oil.
    7. For coconut sauce, stir together in a small bowl the remaining cup of coconut milk, vanilla extract, and condensed milk. Pour it into small individual dishes for dipping.
    8. Serve the fried bananas hot, garnished with the remaining flaked coconut and individual coconut sauce dipping dishes.