In Memory Of Karen Nicole Smith, 1972 - 2016

Coconut Battered Banana.

True to the vibrant island vibe, this banana dessert combines the use of two ingredients we’re known for in the Caribbean. Fragrant ripe bananas and shredded dry coconut for that wonderful nutty finish. Very similar to banana fritters, this banana dessert is a great on it’s own or with a heaping scoop of ice cream(rum and raisin please)  and it’s a great way to finish a spicy Caribbean style meal. However you must serve it hot or risk it going soggy very fast, with it’s rich creamy interior and flaky crust.

You’ll Need…

4 ripe bananas (firm)
veg oil for frying (2-3 cups)
1 cup all purpose flour
1 egg
2 tablespoon dessicated coconut flakes
2 tablespoon granulated sugar
1/2 teaspoon baking soda
pinch salt
1/4 cup water (see note below)

Notes: You can be a bit creative and add some vanilla, cinnamon or nutmeg to the batter if you wish. When making the batter you may need a bit more that then 1/4 cup of water I mentioned in the ingredients list, as your flour may be a bit different than what I used. You’re looking for a thick batter so adjust accordingly. When watching the video below you’ll noticed that I screwed-up the pronunciation of  “dessicated” coconut..small thing.

* I stared off with 4 ripe bananas as I call for in the ingredients list, but it seems we have a banana thief dwelling in our home so I had 1 short. At this moment the RCMP, FBI, Homeland Security and other branches of the law enforcement are investigating. If only the flying squad was still around.

The first step in making this delicious banana dessert is to make the batter. In a large bowl, sift in the flour and baking soda, then add everything except the banana and oil. Using a whisk, whip until you have a thick smooth batter.

In a deep pan or deep-fryer heat your oil. You’ll need between 2 and 3 cups of vegetable oil.. as the oil heat it’s time to peel and slice your bananas. Don’t slice until you’re almost ready to fry as the banana will get discolored very fast. Peel and slice lengthwise into 1/8 inch (1/4 inch would work as well) thick slices. I also had my draining station already set for soaking up the extra oil after removing the battered bananas from the hot oil. (paper towels)

With your oil at 190C it’s time to dip the slices of banana into the batter, coat well and gently add them to the hot oil (shake off excess batter). Remember if you’re using an open pan as I did,  add the battered banana pieces away from your body to avoid getting burned.

These will go golden brown very fast so be ready to flip after a couple minutes. Cook evenly on both sides, then remove and drain. Be ready for a delectable banana dessert.

It’s important that you serve these tasty coconut battered bananas hot, or as I mentioned in the notes above – they will go soggy and won’t be the same. Feel free to dust with powdered sugar for a wonderful presentation and delightful finish.

Before you go, don’t forget to check out the latest cooking videos, connect with me on twitter and join our community on facebook. oh yea! leave me a comment below – it’s appreciated.

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  1. Kafe
    May 25, 2019 / 12:53 pm

    I’m looking forward to trying this. May I suggest however that your print friendly version print only one or two pages.

    • admin
      May 26, 2019 / 6:40 am

      not sure what you mean, but you can choose what to print. So if you choose text only, it will be condensed. Further, you can always cut an paste into a plain text file and format.

  2. May 24, 2017 / 2:42 pm

    i love bananas and i love fried plantains so this is something i will try. thank you. keep em coming.

    June 5, 2016 / 5:56 pm

    Well Chris,I’m not too fond of frying, so I would say how about making a BANANA SORBETO.

  4. Brenda
    August 29, 2015 / 6:29 pm

    Looks nice n easy will try it thanks Chris for the recipes

  5. Winston
    July 2, 2015 / 4:14 pm

    This is a new one to me .Definitely will try it.

  6. April 21, 2013 / 5:22 am

    I cannot eat bananas cooked,, ( I don’t like it ) my favourite in a banana-split,sliced in a glass dish smothered in condensed milk,,raw as it is,,,Querino…………………SORRY I DID’T SUBMIT ANY THING BEFORE

  7. sjw5404
    May 9, 2012 / 1:56 pm

    Hi Chris; Instead oc slicing the bananas I cut them crosswise about medium thick then went with your recipe. Served with a dark rum sauce and vanilla fudge ice cream. The family loved it thanks

  8. Kecia
    April 24, 2012 / 3:30 pm

    Not too difficult dessert. Love the recipe, I am going to try it soon….

  9. April 2, 2012 / 5:52 pm

    Mmmmm..This looks like it would be tasty with some coconut ice cream and a drizzle of rum sauce.

  10. The Flying Dutchman
    April 1, 2012 / 9:17 am

    Great recipe, but if I may, I would like to ask a simple question, bananas are known to dissolve, and become watery when fried, why not use the more apt for frying Plantain? They turn out very well when ripe, and are widely available, even here, in Holland.

  11. April 1, 2012 / 8:39 am

    I'm tempted to try this. I would use coconut flour because we don't use wheat. Thanks for this recipe!

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