Thai grilled bananas, or Kluai Ping (กล้วยปิ้ง), are a simple Thai street food dessert made with Nam Wa bananas. The bananas are grilled until warm and caramelized, then served with a sweet and salty coconut palm sugar sauce.
This is such an easy Thai dessert to make at home, especially if you can find Thai Nam Wa bananas at an Asian market.
For more classic Thai banana desserts, try my Thai Banana in Coconut Milk (Kluai Buat Chi)and Thai Fried Bananas (Klouy Kaek). You can also browse my Thai dessert recipes for more tasty Thai sweets!
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What is Kluai Ping?
Kluai Ping (กล้วยปิ้ง) means grilled bananas in Thai. You’ll find them sold as a snack or dessert in Thailand, often grilled over charcoal.
Thai Nam Wa bananas (กล้วยน้ำว้า) are best for this recipe. They are short, plump, and firmer than regular bananas, so they hold their shape well on the grill.
Ingredients
You only need a few ingredients for this easy Thai dessert.
- Nam Wa bananas: Choose bananas that are mature but still slightly green and firm. Avoid very ripe, soft bananas. They can become mushy on the grill.
- Coconut milk: Use full-fat canned coconut milk for the sauce.
- Palm sugar: Gives the sauce its caramel-like sweetness.
- Pandan leaves: Adds a subtle pandan aroma to the coconut sauce.
- Salt: Just enough to balance the sweetness.
- Butter: I add a tablespoon for a richer, smoother sauce.
How to Make Thai Grilled Bananas
- Make the coconut sauce. Add the coconut milk, palm sugar, salt, and pandan leaves to a small saucepan. Cook over medium-low heat, stirring until the palm sugar dissolves. Simmer gently until the sauce reduces slightly. Stir in the butter and remove the pandan leaves.
- Prepare the bananas. Peel the Nam Wa bananas. Leave smaller bananas whole. If yours are large, you can cut them in half.
- Grill. Grill the bananas over medium heat, turning occasionally, until they are softened and nicely browned on all sides.
- Flatten. Remove the bananas from the grill while they're still warm. Gently press each banana to flatten it slightly. Cut into small bite-size pieces if your bananas are big.
- Serve. Serve warm with the coconut palm sugar sauce drizzled over the top or on the side for dipping.
Suwanee's Tips
- Don't use very ripe bananas. Slightly green Nam Wa bananas are ideal because they soften on the grill without falling apart.
- Watch your heat, too. You want the bananas to slowly warm and caramelize rather than burn before the centers soften.
- If you don't have an outdoor grill, you can cook them on a grill pan, in the oven or in the air fryer.
More Thai Recipes You'll Love
- Kabocha Squash dessert
- Kangkaya Fak Tong,
- Mango Sticky Rice
- Ruam Mit, Thai mixed dessert
- Nan Khang Sai, Thai shaved ice
FAQ
Nam Wa bananas (กล้วยน้ำว้า) are best. Choose ones that are firm and slightly green so they hold up on the grill.
Yes. Use slightly underripe bananas and avoid very soft or ripe ones.
Yes. Use a grill pan or oven, though the flavor and browning will be slightly different.
No. You can leave them whole, but flattening them slightly makes them easier to eat with the sauce.
Yes. Refrigerate it, then gently reheat before serving.
More Thai Desserts
More addictive Thai desserts you'll love!
Thai Grilled Bananas (Kluai Ping)
- Total Time: 30 Minutes
- Yield: 4 servings 1x
Description
Thai Nam Wa bananas grilled until caramelized and served with a warm coconut palm sugar sauce. A simple Thai street food dessert that's easy to make at home.
Ingredients
For the bananas:
- 1 pound Nam Wa bananas, slightly green and firm
For the coconut sauce:
- 1 (13.5-ounce) can full-fat coconut milk
- ½ cup palm sugar
- ½ teaspoon salt
- 2 pandan leaves, tied into a knot
- 1 tablespoon butter
Instructions
- Add coconut milk, palm sugar, salt, and pandan leaves to a small saucepan. Heat over medium-low, stirring until the sugar dissolves.
- Gently simmer until the sauce reduces slightly. Stir in the butter until melted. Remove the pandan leaves and set the sauce aside.
- Peel the bananas. Leave them whole or cut larger bananas in half.
- Heat the grill to medium. Grill the bananas, turning as needed, until softened and browned on all sides.
- Remove from the grill and gently flatten the bananas while they're still warm.
- Serve immediately with the warm coconut palm sugar sauce drizzled over the bananas or alongside for dipping.
Notes
Recipe note: Nam Wa bananas are naturally firmer than common Cavendish bananas. Look for fruit that is mature but still slightly green. Very ripe bananas can become too soft during grilling.
- Prep Time: 15 Minutes
- Cook Time: 15 Minutes
- Category: Dessert
- Method: Grilling
Hi there, I’m Suwanee!
I’m the person behind this Thai food blog. I spent the first thirteen years of my childhood in Thailand, where I fell in love with the flavors of Thai cooking. What started as sharing recipes from my kitchen has grown into a journey from home cook to restaurant chef — and now one of just eight contestants chosen nationwide for PBS’s The Great American Recipe, Season 4. You’re in the right place if you love to cook Thai food. Come by often, and let’s get cooking!
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