Thai fried bananas, or Kluai Kaek, are a popular street food in Thailand. With their crispy exterior and subtle sweetness, they make a perfect snack, whether enjoyed on their own or paired with a scoop of ice cream.
For more irresistible Thai desserts, give Mango Sticky Rice, Tub Tim Krob, Bua Loy, Kabocha Squash in Coconut Milk, Thai Pumpkin Custard, Thai Pandan Custard, and Pandan Sticky Rice Dessert a try!
Jump to:
- What is Kluay Tod (Thai Fried Bananas)
- Why You'll Love Thai Fried Bananas
- Ingredients for Thai Fried Bananas Dessert
- Thai Bananas vs. American Bananas
- How to Make Thai Fried Bananas Dessert
- Tips for the Best Thai Fried Bananas
- How to Serve
- Storing Leftovers
- Variations on This Banana Recipe
- Other Similar Recipes from Simply Suwanee
- Frequently Asked Questions
- Thai Fried Bananas Dessert (Kluai Kaek)
- More Thai Desserts
Growing up in Surin, an Issan province of Thailand, Thai fried bananas were one of my favorite childhood treats. Vendors would wrap them in grease-lined newspaper, folded into cone-shaped or square envelopes, with the last broken pieces at the bottom. My friends and I would eagerly finish those crumbs, making sure not a single bite went to waste!
These Thai banana fritters are a popular dessert on the streets of Thailand and are often sold at both official and religious festivals. With the abundance of bananas in Thailand, it’s no wonder these crispy treats have become a beloved part of the country’s famous street food scene.
What is Kluay Tod (Thai Fried Bananas)
Thai fried bananas, or Kluay Tod, are crispy fritters made by coating banana slices in a simple batter and deep frying until golden brown. The result is a perfect balance of crunchy exterior and soft, sweet interior. The taste is subtly sweet with a hint of coconut from the batter, and the aroma is inviting, often wafting from street vendors.
The texture is the highlight: a crisp coating with a tender banana center. Made with rice flour, all-purpose flour, and coconut milk, these fritters are loved for their satisfying crunch and mild sweetness. Popular as a snack or dessert, they’re a staple in Thai street food culture and are enjoyed by locals and tourists alike.
Why You'll Love Thai Fried Bananas
- Simple & Minimal Ingredients: Only a few simple ingredients needed for this easy-to-make dessert!
- Easy to Make: No complicated techniques—just mix, coat, and fry!
- Crispy, Crunchy Texture: The batter fried bananas deliver a satisfying crunch.
- Not Too Sweet: Unlike many other Thai desserts, it's lightly sweetened but can be adjusted to your taste. They make for a perfect snack food!
Ingredients for Thai Fried Bananas Dessert
- Thai Bananas: Their sweetness and firmer texture make them perfect for frying.
- Sugar: Adds the right level of sweetness. Use white or brown sugar.
- Coconut Milk: Adds richness and smoothness to the batter.
- Salt: Balances the sweetness.
- Rice Flour: Helps achieve that crispy texture.
- All-Purpose Flour: Gives the batter structure and helps it stick to the bananas.
- Water: Used to thin the batter for perfect consistency.
- Club Soda: Makes the batter light and crispy. If you prefer, you can substitute limestone paste for a more traditional method.
- Unsweetened shredded coconut. If you prefer sweet dishes, sweetened coconut flakes will be fine
- White Sesame Seeds: Adds a nutty touch for extra flavor.
- Oil: Use neutral cooking oil For deep frying. Make sure to have a couple of inches of oil to cover the banana pieces.
Thai Bananas vs. American Bananas
Thai bananas, also known as Kluay Kaek, are smaller, firmer, and sweeter compared to typical American bananas. They hold up well when fried, maintaining their perfect bite without turning mushy. American baby bananas can also be used as substitutes if Thai bananas aren’t available. Namwa bananas, burro bananas or lady finger bananas are sweet bananas and can be used in this recipe.
How to Make Thai Fried Bananas Dessert
1. Heat the Oil: Start by heating oil in a pan for frying. Make sure the frying temperature is around 350°F (175°C).
2. Prepare the Flour Mixture: In a large bowl, combine the dry ingredients—flour, sugar, salt, coconut flakes, coconut milk, and club soda. Mix until you have a smooth batter, and set aside.
3. Slice the Bananas: Peel the Thai bananas and slice them into thin, long pieces, cutting them into equal sections (about thirds).
4. Coat the Bananas: Dip the banana slices into the flour mixture, ensuring they are evenly coated.
5. Fry the Bananas: Carefully drop the coated bananas into the hot oil. Fry for about 2-3 minutes or until golden brown and crispy. Use a wire mesh strainer to transfer them to a paper towel-lined plate to absorb excess oil.
6. Serve: Enjoy your crispy fried bananas alone or with a scoop of coconut ice cream for an extra special treat!
Tips for the Best Thai Fried Bananas
- Use the best bananas for this recipe—Thai bananas are ideal. Make sure they are firm and not too ripe. You can find them at your local Asian grocery store.
- The thickness of the batter should be smooth but still runny, not thick like pancake batter.
- Don’t overcrowd the frying pan to make sure the bananas cook evenly and get crispy.
- If you have broken fried crumbs, save them and sprinkle them over your ice cream for extra crunch!
How to Serve
Thai fried bananas are delicious on their own, but you can elevate them for a special occasion. I’ve had Thai fried bananas in a few Thai restaurants where they were turned into a fancy dessert—imagine a banana split with a Thai twist!
To make this indulgent treat, serve your crispy fried banana fritters with a scoop of ice cream, a drizzle of honey and caramel sauce, and sprinkle with toasted coconut flakes for extra crunch. It’s a fun and flavorful way to turn this classic street food into a show-stopping dessert!
Storing Leftovers
Fried bananas are best enjoyed fresh. They can be left at room temperature for up to 2 hours, as they’ll lose their crispy texture over time. They are absolutely amazing when hot!
Variations on This Banana Recipe
Here are some variations I've seen on the streets of Thailand. While they might not be as common, they are just as tasty and nutritious!
- Sweet Plantains: Be sure to use ripe plantains, as they will be sweeter and less tart.
- Sweet Potatoes: A delicious twist on the classic, adding a savory touch.
- Kabocha Squash: This rich, tender squash makes for a unique variation.
- American Bananas: Although they’re more common in the West, use less ripe bananas rather than overly soft ones. Overripe bananas will turn mushy and lose their texture when fried.
Other Similar Recipes from Simply Suwanee
Frequently Asked Questions
Yes, you can use regular bananas, but Thai bananas are firmer and better suited for frying.
It’s best to make the batter fresh, but you can store it in the fridge for up to 1 hour before frying.
The key is to use cold club soda or limestone water and maintain the right consistency—thick but still runny.
Yes, wheat flour can replace all-purpose flour in banana fritters, though it may make the fritters slightly denser. Try mixing rice flour and wheat flour for a lighter, crispier texture. The taste and texture may vary slightly.
Thai Fried Bananas Dessert (Kluai Kaek)
- Total Time: 30 minutes
- Yield: 20 pieces 1x
- Diet: Vegan
Description
Thai fried bananas, or Kluai Kaek, are a popular street food in Thailand. With their crispy exterior and subtle sweetness, they make a perfect snack, whether enjoyed on their own or paired with a scoop of ice cream.
Ingredients
- 10-12 Thai bananas, sliced into long thin pieces in thirds-see image above in the post.
- 1 cup rice flour
- ¼ cup all-purpose flour
- 1 cup sugar
- ½ cup coconut milk
- 1 teaspoon salt
- ⅓ cup club soda
- ½ cup unsweetened shredded coconut
- 2 tablespoons sesame seeds
- oil: use neutral cooking oil for deep frying
Instructions
- Heat the Oil: Start by heating oil in a pan for frying. Make sure the frying temperature is around 350°F (175°C).
- Prepare the Flour Mixture: In a large bowl, combine the dry ingredients—flour, sugar, salt, coconut flakes, coconut milk, and club soda. Mix until you have a smooth batter, and set aside.
- Slice the Bananas: Peel the Thai bananas and slice them into thin, long pieces, cutting them into equal sections (about thirds).
- Coat the Bananas: Dip the banana slices into the flour mixture, ensuring they are evenly coated.
- Fry the Bananas: Carefully drop the coated bananas into the hot oil. Fry for about 2-3 minutes or until golden brown and crispy. Use a wire mesh strainer to transfer them to a paper towel-lined plate to absorb excess oil.
- Serve: Enjoy your crispy fried bananas alone or with a scoop of coconut ice cream for an extra special treat!
Notes
- Use the best bananas for this recipe—Thai bananas are ideal. Make sure they are firm and not too ripe. You can find them at your local Asian grocery store.
- The thickness of the batter should be smooth but still runny, not thick like pancake batter. Don’t overcrowd the frying pan to make sure the bananas cook evenly and get crispy.
- If you have broken fried crumbs, save them and sprinkle them over your ice cream for extra crunch!xa
- Prep Time: 15
- Cook Time: 15
- Category: desserts
- Method: Deep frying
- Cuisine: thai
More Thai Desserts
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