Pisang Goreng – Indonesian Fried Banana

Share this recipe!

Pisang Goreng, or Indonesian-style fried bananas, have always held a soft spot in my heart. Whether it’s a rainy afternoon or a lazy Sunday morning, there’s something incredibly comforting about the crunch of golden banana fritters straight out of the pan. Sweet, sticky, and shatteringly crisp—these little treats are a regular in my kitchen, especially when I spot overripe plantains sitting on the counter.

You can dress them up with a caramel drizzle or a scoop of coconut ice cream, but honestly, I often enjoy them plain, just with a hot cup of chai. They’re a cross between breakfast, dessert, and snack—and that’s the kind of versatility I love in a recipe.

What You’ll Need for That Perfect Crispy Bite

To make these irresistible banana fritters, you’ll need:

• Thai bananas or plantains – more on choosing the right ones below
• All-purpose flour
• Rice flour – this is what gives the fritters their signature crunch
• Salt and sugar
• Vanilla extract
• Salted butter – adds a richness to the batter
• Toasted sesame seeds – for extra flavor and crunch
• Sweetened coconut flakes – gives a little chew and coconut aroma
• Water – cold water is best for a crisp batter

Choosing the Right Bananas or Plantains (Trust Me, It Matters)

Traditionally, pisang goreng is made with varieties like pisang raja or pisang kepok—short, chubby bananas that are wonderfully sweet when ripe. But outside Southeast Asia, they’re a rare find.

What works just as well for me here in India are plantains that are mostly brown but still firm. I usually wait until they’re about 75% brown and 25% yellow—sweet, but not mushy. If I’m in a pinch, I go for Thai bananas when I find them at the Asian market. Just make sure they’re bright yellow and not too bruised.

Avoid overly ripe bananas—the kind you’d use for banana bread. They won’t hold their shape when you batter and fry them, and you’ll end up with a soggy mess instead of crisp fritters.

Making the Batter Crisp and Flavorful

Start by mixing your dry ingredients—all-purpose flour, rice flour, a bit of salt and sugar. I always use cold water to thin the batter; it helps keep things light. Melted salted butter goes in next with vanilla extract, sesame seeds, and sweetened coconut flakes.

The batter should be smooth and just thick enough to coat the banana slices—think of the consistency of half-and-half or dosa batter.

I love the sesame-coconut combo because it reminds me of South Asian sweets, and that extra crunch is what sets this apart from your usual banana fritters.

Frying Like a Pro (No Deep Fryer Needed)

Peel your bananas or plantains, slice them lengthwise, and cut each half into thinner pieces. You’ll get around 8 slices per plantain or 4 from a Thai banana.

Coat the banana pieces evenly in the batter. I usually do this in small batches so everything stays neat and crispy.

Now heat about 2 cups of oil in a heavy-bottomed pan—I don’t deep fry, just enough oil to shallow fry. To check if it’s hot, I drop a bit of batter in. If it sizzles and floats up, I’m good to go.

As soon as the banana slices hit the oil, I like to spoon a little more batter on top of each piece—this trick gives you that craggy, crunchy surface that makes them so addictive. Flip every couple of minutes and cook until golden brown—about 7 to 10 minutes in total.

Once they’re done, I let them drain on a rack or paper towels. Try not to stack them while they’re hot—they’ll steam and lose their crunch.

The Caramel Glaze (Optional… But Highly Recommended)

If I’m feeling extra indulgent—or if I’m serving guests—I go ahead and make a quick caramel glaze. Just heat some sugar in a dry pan until it melts and turns amber. No need for water, just be patient and keep the heat low.

A little drizzle goes a long way here. I usually lay the fried bananas on a rack or glass plate and spoon the hot caramel over them. Let it cool and harden before serving. Be careful, though—hot sugar can burn like nothing else, so no finger dipping!

How I Serve Pisang Goreng at Home

These are fantastic just as they are, warm and crispy. But if I’m putting together a dessert plate, I’ll throw in a scoop of vanilla or coconut ice cream, maybe even a sprinkle of roasted peanuts or toasted sesame seeds for contrast.

Sometimes, I serve them at brunch alongside a tropical fruit salad or a glass of iced coffee. Other times, they’re just my go-to late-night treat.

Keeping Leftovers (If You Have Any)

Pisang goreng is best fresh, right out of the pan. But if you’ve made a big batch, let them cool completely and store them in an airtight container in the fridge. They’ll stay good for about 2 days.

To bring the crispiness back, I reheat them in the oven or air fryer—not the microwave. Around 180°C (350°F) for 8–10 minutes does the trick.

Questions You Might Have

Can I make the batter ahead of time?
Yes! I’ve mixed the batter the night before and kept it in the fridge. Just give it a good stir before using.

Can I skip the sesame seeds or coconut?
Absolutely. The batter will still fry up nice and crisp. I’ve done it plenty of times when I was out of one or the other.

Can I use regular bananas?
Only if they’re just-ripe and still firm. Overripe bananas turn to mush in hot oil and won’t give you that nice shape or texture.

Final Thoughts

This pisang goreng recipe is one of those no-fuss, totally satisfying things I make when I need a little pick-me-up. It’s cozy, a little indulgent, and totally customizable. Whether you’re frying up a batch for breakfast, snack time, or dessert, I promise it’ll be gone before you know it.

Try other Indonesian recipes:

• Indonesian Bakso
• Jus Alpukat (Indonesian Avocado-Coffee Shake)
• Acar – Indonesian Pickle