Equipment
Ingredients
bananas
- 3 bananas, peeled, cut lengthwise, and halved crosswise
- 30 g all-purpose flour
- 6 g ground cardamom
- 12 g ground cinnamon
- 475 ml whole milk
- 57 g unsalted butter
sauce
- 240 ml coconut milk
- 50 g brown sugar
- 20 ml rum
- 6 g shredded coconut, toasted, grated
- fresh mint, for garnish
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 333 kcal
- Protein
- 5 g
- Carbohydrates
- 35 g
- Fat
- 21 g
- Fiber
- 4 g
- Sugar
- 21 g
- Sodium
- 47 mg
- Saturated Fat
- 15 g
- Monounsaturated Fat
- 3 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 28 mg
- Potassium
- 470 mg
- Calcium
- 134 mg
- Iron
- 1.6 mg
- Magnesium
- 45 mg
- Phosphorus
- 133 mg
- Zinc
- 0.8 mg
- Vitamin A
- 105 mcg
- Vitamin C
- 7 mg
- Vitamin D
- 1.0 mcg
- Vitamin E
- 0.5 mg
- Vitamin K
- 2 mcg
- Vitamin B6
- 0.3 mg
- Vitamin B12
- 0.4 mcg
- Thiamin
- 0.11 mg
- Riboflavin
- 0.21 mg
- Niacin
- 1.1 mg
- Folate
- 33 mcg
- Water
- 147 g
- Alcohol
- 1 g
Sources: USDA FoodData Central
Method
In a shallow dish, mix the flour, cardamom, and cinnamon until combined.
Dip each banana piece into the milk, then coat thoroughly in the flour and spice mixture.
Melt the butter in a frying pan over medium heat (approximately 175°C/350°F).
Sauté the coated bananas for 4 minutes, turning once, until the exterior is browned.
While bananas cook, combine coconut milk, brown sugar, rum, and grated coconut in a saucepan.
Bring the sauce to a boil (100°C/212°F) and simmer for 2 minutes.
Pour the sauce onto serving plates, place the fried bananas on top, and garnish with fresh mint.
Chef's Notes
- For the crispiest coating, ensure your frying oil is at the correct temperature (around 175°C/350°F) and don't overcrowd the pan. This allows the bananas to fry evenly and develop a golden crust.
- Using slightly underripe bananas will help them hold their shape better during frying and prevent them from becoming too mushy.
- Taste the coconut milk sauce before serving and adjust sweetness with more brown sugar if desired. The rum adds a subtle depth, but can be omitted if preferred.
- Toasted shredded coconut adds a lovely nutty aroma and texture. Toast it gently in a dry pan until fragrant and lightly golden before grating.
- Serve immediately for the best texture contrast between the warm, crispy banana and the smooth sauce.
Storage
Refrigerator: 24 hours — Texture will degrade significantly; bananas will become soft.
Reheating: Microwave briefly until warm, though texture will be lost.
Troubleshooting
Coating falls off the bananas during frying
Cause: Bananas were too wet or the pan was not hot enough when added.
Fix: Cannot be fixed once in the pan; continue cooking as is.
Prevention: Shake off excess milk before dredging and ensure the butter is bubbling before adding fruit.
Cultural Context
Fried bananas, or Pisang Goreng, are a popular snack and dessert across Southeast Asia, particularly in Indonesia, Malaysia, and the Philippines. Often sold by street vendors, they are enjoyed for their sweet, caramelized flavor and crispy coating, with regional variations in spices and accompanying sauces.
