How to make Chuối Chiên (Fried Bananas)

If you’ve ever strolled through the bustling streets of Vietnam, chances are you’ve encountered chuối chiên, or Vietnamese fried bananas. These golden, crispy treats are a popular street food and snack, offering a combination of crunchy batter and soft, caramelized bananas. Whether you’re looking to recreate childhood memories or just craving a quick and delicious dessert, this easy chuối chiên recipe is perfect for satisfying your sweet tooth.

The best part? You don’t need any fancy ingredients—just a few pantry staples and ripe bananas to whip up this treat in no time. Let’s get into how you can make this tasty Vietnamese snack at home!

Recipe Overview

Servings: 6-7 fried bananas
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Ingredients for Vietnamese Fried Bananas

For the Batter:

• 1 cup all-purpose flour
• 2 tbsp rice flour (for extra crispiness)
• 2 tbsp cornstarch
• 2 tbsp sugar
• 1 tsp baking powder
• ½ tsp salt
• ¾ cup cold water (adjust as needed)
• 1 tsp vanilla extract
• 1 tbsp sesame seeds (optional, for extra crunch)

For the Bananas:

• 6-7 ripe bananas (preferably Thai bananas or plantains)
• Oil for frying (vegetable or canola oil)

For Serving:

• Powdered sugar (optional)
• Honey or condensed milk for drizzling

Instructions for Making Chuối Chiên

Step 1: Prepare the Batter

1. In a mixing bowl, whisk together the all-purpose flour, rice flour, cornstarch, sugar, baking powder, and salt.
2. Gradually add the cold water while whisking continuously to avoid lumps. The batter should have a smooth, thick consistency that coats the back of a spoon without being too runny.
3. Stir in the vanilla extract and sesame seeds if using. Let the batter rest for about 5 minutes to allow the ingredients to combine well.

Step 2: Prepare the Bananas

1. Peel the bananas and slice them in half lengthwise. If using larger bananas, cut them into smaller pieces for easier frying.
2. Lightly press the bananas flat with your palm or a rolling pin to help them cook evenly and create a better crispy texture.

Step 3: Heat the Oil

1. In a deep pan or fryer, heat about 2-3 inches of oil over medium heat to 350°F (175°C). Use a thermometer if you have one to ensure the oil is at the right temperature.
2. If the oil is too hot, the batter will burn before the bananas are fully cooked; if too cool, the bananas will absorb too much oil and become greasy.

Step 4: Fry the Bananas

1. Dip each banana slice into the batter, ensuring it’s evenly coated.
2. Carefully place the coated banana slices into the hot oil, frying in batches to avoid overcrowding.
3. Fry for about 3-4 minutes per side, or until the batter turns golden brown and crispy. Flip them halfway through for even cooking.
4. Once cooked, remove the fried bananas and drain them on paper towels to absorb excess oil. Optional but HIGHLY recommended: Double-fry the bananas for that extra crunch, this means to fry each piece again for 1-2 minutes each side.

Step 5: Serve and Enjoy

1. While still warm, option to dust the fried bananas with powdered sugar for extra sweetness, or drizzle with honey or condensed milk.
2. Serve immediately for the best crispy texture and enjoy with a cup of tea or Vietnamese iced coffee.

Troubleshooting Tips for Perfect Fried Bananas

1. My batter is too thick or too thin.

• If the batter is too thick, add a little more cold water (1 tablespoon at a time) until it reaches a smooth, pourable consistency.
• If it’s too thin, add a little more flour to thicken it up. The batter should be thick enough to coat the bananas without dripping excessively.

2. The fried bananas are soggy instead of crispy.

• Ensure the oil temperature is maintained at 350°F (175°C) throughout frying. Too low a temperature can result in greasy bananas.
• Using rice flour and cornstarch in the batter helps achieve a crispier texture.

3. The batter doesn’t stick to the bananas.

• Make sure the bananas are dry before dipping them into the batter. Pat them with a paper towel to remove any excess moisture.

4. The fried bananas are too dark on the outside but raw inside.

• Lower the heat slightly and cook for a longer time to ensure even cooking without burning the batter.

5. Can I make these ahead of time?

• Fried bananas are best enjoyed fresh, but if you need to reheat them, pop them in an air fryer or oven at 350°F (175°C) for a few minutes to crisp them up again.

Serving Suggestions for Chuối Chiên

Vietnamese fried bananas are incredibly versatile and can be enjoyed in various ways:

• Classic Style: Simply dust with powdered sugar for a traditional experience.
• Tropical Treat: Serve with a scoop of coconut or vanilla ice cream for a refreshing twist.
• Savory-Sweet Combo: Drizzle with a bit of salted caramel for an indulgent treat.
• Vietnamese Coffee Pairing: Enjoy with a glass of cà phê sữa đá (Vietnamese iced coffee) for the perfect afternoon snack.

Storage and Reheating

If you have leftovers (which is rare because they’re so delicious!), store them in an airtight container in the fridge for up to 2 days. To reheat, use an oven or air fryer to restore their crispiness—avoid microwaving, as it can make them soft and soggy.

Why You’ll Love This Chuối Chiên Recipe

• Quick and Easy: Ready in under 30 minutes with simple ingredients.
• Crispy Perfection: The combination of rice flour and cornstarch creates a light, crunchy batter.
• Budget-Friendly: Uses affordable, everyday ingredients for an authentic Vietnamese treat.
• Kid-Friendly: A fun snack that the whole family will enjoy.

Frequently Asked Questions

1. Can I use plantains instead of regular bananas?
Yes! Plantains work well in this recipe, especially if they are ripe, as they hold their shape better and have a firmer texture.

2. What type of bananas should I use?
Thai or burro bananas are ideal because they have a firmer texture and sweeter taste when fried. Regular bananas will work too but may be softer.

3. Can I make this gluten-free?
Yes, simply swap the all-purpose flour with a gluten-free flour blend to make this recipe gluten-free.

4. Can I air fry these instead of deep frying?
Yes, you can air fry them at 375°F (190°C) for about 10-12 minutes, flipping halfway through for even cooking.

5. Can I add other flavors to the batter?
Absolutely! A touch of cinnamon or coconut milk can add a delicious twist to the traditional flavor.

Final Thoughts

Making chuối chiên (Vietnamese fried bananas) at home is easier than you think and brings a taste of Vietnamese street food to your kitchen. Whether you enjoy them as a snack, dessert, or party treat, they are sure to impress with their crispy texture and sweet, caramelized banana flavor.

Give this recipe a try, and let me know how it turned out—happy frying!

How to make

Recipe by Jen H. DaoCourse: Snacks, Breakfast, LunchCuisine: vietnamese, viet, asianDifficulty: easy

Servings

6-7

servings

Prep time

10

minutes

Cooking time

10

minutes

Ingredients

• For the Batter:

• 1 cup all-purpose flour

• 2 tbsp rice flour (for extra crispiness)

• 2 tbsp cornstarch

• 2 tbsp sugar

• 1 tsp baking powder

• ½ tsp salt

• ¾ cup cold water (adjust as needed)

• 1 tsp vanilla extract

• 1 tbsp sesame seeds (optional, for extra crunch)

• For the Bananas:

• 6-7 ripe bananas (preferably Thai bananas or plantains)

• Oil for frying (vegetable or canola oil)

Directions

• Step 1: Prepare the Batter
  In a mixing bowl, whisk together the all-purpose flour, rice flour, cornstarch, sugar, baking powder, and salt.
  
  Gradually add the cold water while whisking continuously to avoid lumps. The batter should have a smooth, thick consistency that coats the back of a spoon without being too runny.
  
  Stir in the vanilla extract and sesame seeds if using. Let the batter rest for about 5 minutes to allow the ingredients to combine well.
• Step 2: Prepare the Bananas
  Peel the bananas and slice them in half lengthwise. If using larger bananas, cut them into smaller pieces for easier frying.
  
  Lightly press the bananas flat with your palm or a rolling pin to help them cook evenly and create a better crispy texture.
• Step 3: Heat the Oil
  In a deep pan or fryer, heat about 2-3 inches of oil over medium heat to 350°F (175°C). Use a thermometer if you have one to ensure the oil is at the right temperature.
  
  If the oil is too hot, the batter will burn before the bananas are fully cooked; if too cool, the bananas will absorb too much oil and become greasy.
• Step 4: Fry the Bananas
  Dip each banana slice into the batter, ensuring it’s evenly coated.
  Carefully place the coated banana slices into the hot oil, frying in batches to avoid overcrowding.
  
  Fry for about 3-4 minutes per side, or until the batter turns golden brown and crispy. Flip them halfway through for even cooking.
  
  Once cooked, remove the fried bananas and drain them on paper towels to absorb excess oil.
  
  Optional but HIGHLY recommended: Double-fry the bananas for that extra crunch, this means to fry each piece again for 1-2 minutes each side.

Recipe Video

Notes

• Optional For Serving:
  While still warm, option to dust the fried bananas with powdered sugar for extra sweetness, or drizzle with honey or condensed milk.
• Serve immediately for the best crispy texture and enjoy with a cup of tea or Vietnamese iced coffee.