I can never resist Bánh Chuối Chiên, with its crackly golden shell and sweet banana center stealing the spotlight. One bite and this Vietnamese street food favorite makes every other snack look boring.

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When I think about street food in Vietnam, I always come back to Bánh Chuối Chiên. I’m obsessed with that loud crunch, the sweet banana center, and the way the whole thing tastes best straight from the fryer.

No fancy mood, no polite little dessert energy. Just hot, crispy, golden banana cake that makes me forget every other snack nearby.

I love how ripe bananas turn jammy inside, while coconut milk gives the batter that rich, slightly creamy edge. And yes, I will burn my fingers a little for the first bite.

Worth it. Every single time.

Crispy, sticky, sweet, messy.

Ingredients

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Very ripe bananas bring deep sweetness, soft centers, and that classic bánh chuối vibe.
The egg helps the batter hold together so the cakes don’t fall apart.
Sugar adds a little sparkle and helps the edges brown nicely.
Salt keeps everything from tasting flat.
Tiny amount, big job.
Baking powder gives the coating a lighter, puffier bite.
All purpose flour builds the main batter, keeping things sturdy but still tender.
Tapioca starch makes the outside extra crisp and a little chewy.
Coconut milk adds richness, creaminess, and that cozy tropical flavor.
Water loosens the batter when it’s feeling too thick or heavy.
Sesame seeds add nutty crunch.
Plus, they make the cakes look cute.
Vegetable oil is what gives you that golden, crispy street-snack finish.
Basically, these aren’t health food, but they’re totally worth the happy bite.

Ingredient Quantities

3 medium very ripe bananas (about 350 to 400 g peeled)

1 large egg

3 tbsp granulated sugar

1/4 tsp fine salt

1/2 tsp baking powder

1/2 cup (70 g) all purpose flour

1/4 cup (30 g) tapioca starch

1/3 cup (80 ml) coconut milk

2 to 3 tbsp water as needed to adjust batter

Sesame seeds for sprinkling, optional (1 to 2 tsp)

Vegetable oil for deep frying, about 2 cups (500 ml) depending on pan size

How to Make this

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1. Peel and mash 3 very ripe bananas until mostly smooth with a few small lumps remaining.

2. In a bowl whisk 1 large egg with 3 tablespoons granulated sugar, 1/4 teaspoon fine salt and 1/2 teaspoon baking powder until combined.

3. Stir the mashed bananas into the egg mixture.

4. Add 1/2 cup (70 g) all purpose flour and 1/4 cup (30 g) tapioca starch, mixing gently to combine.

5. Pour in 1/3 cup (80 ml) coconut milk and stir; add 2 to 3 tablespoons water as needed to reach a thick, scoopable batter that holds its shape but is not dry.

6. Heat about 2 cups (500 ml) vegetable oil in a deep pan over medium heat until it reaches 170 to 180 C or a test piece of batter sizzles and rises slowly.

7. Using a spoon or small ice cream scoop, drop batter into the hot oil, leaving space between each cake; you can flatten slightly with the back of the spoon for even cooking.

8. Fry in batches for 2 to 3 minutes per side, turning once, until golden brown and crisp on the outside and cooked through inside.

9. Remove to a paper towel lined plate to drain, sprinkle with sesame seeds if using, and serve immediately while hot for best crispy texture.

Equipment Needed

1. Medium mixing bowl
2. Fork or potato masher (for mashing bananas)
3. Whisk
4. Measuring cups and spoons
5. Rubber spatula or wooden spoon
6. Small ice cream scoop or dessert spoon (for dropping batter)
7. Deep heavy pan or wide pot for frying
8. Candy or frying thermometer (or a slotted spoon to test sizzle)
9. Slotted spoon or tongs and a paper towel lined plate for draining

FAQ

Q: Can I use underripe or slightly ripe bananas? A: For best texture and sweetness use very ripe bananas with brown spots. Underripe bananas will be too firm and not sweet enough.

Q: What can I substitute for tapioca starch? A: Use cornstarch in a 1:1 ratio. Tapioca gives a chewier, slightly glossy crust but cornstarch keeps the coating light and crisp.

Q: How do I know the oil is the right temperature? A: Heat oil to about 170 to 175 C (340 to 350 F). Test with a small drop of batter; it should sizzle and rise slowly without burning. Adjust heat to maintain temperature.

Q: Can I make the batter ahead of time? A: You can mix the dry ingredients in advance, but combine batter with bananas and egg right before frying to avoid a watery batter and loss of lift from baking powder.

Q: How do I keep the cakes crisp after frying? A: Drain on a wire rack over a baking sheet rather than paper towels. Keep in a warm oven at 90 C (200 F) for up to 15 minutes if serving later. Do not cover tightly.

Q: Are these gluten free? A: Not as written because of all purpose flour. Substitute rice flour or a gluten free 1-to-1 flour blend and keep the tapioca starch to make them gluten free.

Deep Fried Banana Cakes (Bánh Chuối Chiên) Recipe Substitutions and Variations

Bananas: substitute with very ripe plantains for similar texture and caramelized flavor or with mashed roasted sweet potato for a slightly earthier, less sweet cake
Egg: use a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water, let sit 5 minutes) or 3 tbsp aquafaba to bind and add moisture
Tapioca starch: replace with cornstarch or potato starch in a 1:1 ratio for similar chew and crispness
Coconut milk: swap with canned evaporated milk plus 1 tsp coconut extract for coconut flavor or use full fat dairy milk for a milder result

Pro Tips

1. Use the ripest bananas you can find for maximum sweetness and a silky texture; if they are very soft, mash gently so you still have a few tender lumps for pleasant bite.

2. Keep oil temperature steady around 170 to 180 C; if it drops too low the cakes will soak up oil, and if it runs too hot they will brown outside before cooking through. Adjust heat between batches rather than moving food in and out frequently.

3. Portion the batter with a small scoop or two spoons and give each cake room in the pan. Crowding lowers oil temperature and leads to uneven cooking and soggier results.

4. Drain briefly on paper towel but serve while still warm to enjoy the contrast between a crisp exterior and soft, custardy interior. If you need to hold them, keep in a single layer on a low oven rack to preserve texture.

Deep Fried Banana Cakes (Bánh Chuối Chiên) Recipe

Recipe by Pho Tsventichi

0.0 from 0 votes

Servings

servings

Calories

193

kcal

Equipment: 1. Medium mixing bowl
2. Fork or potato masher (for mashing bananas)
3. Whisk
4. Measuring cups and spoons
5. Rubber spatula or wooden spoon
6. Small ice cream scoop or dessert spoon (for dropping batter)
7. Deep heavy pan or wide pot for frying
8. Candy or frying thermometer (or a slotted spoon to test sizzle)
9. Slotted spoon or tongs and a paper towel lined plate for draining

Ingredients

3 medium very ripe bananas (about 350 to 400 g peeled)
1 large egg
3 tbsp granulated sugar
1/4 tsp fine salt
1/2 tsp baking powder
1/2 cup (70 g) all purpose flour
1/4 cup (30 g) tapioca starch
1/3 cup (80 ml) coconut milk
2 to 3 tbsp water as needed to adjust batter
Sesame seeds for sprinkling, optional (1 to 2 tsp)
Vegetable oil for deep frying, about 2 cups (500 ml) depending on pan size

Directions

Peel and mash 3 very ripe bananas until mostly smooth with a few small lumps remaining.
In a bowl whisk 1 large egg with 3 tablespoons granulated sugar, 1/4 teaspoon fine salt and 1/2 teaspoon baking powder until combined.
Stir the mashed bananas into the egg mixture.
Add 1/2 cup (70 g) all purpose flour and 1/4 cup (30 g) tapioca starch, mixing gently to combine.
Pour in 1/3 cup (80 ml) coconut milk and stir; add 2 to 3 tablespoons water as needed to reach a thick, scoopable batter that holds its shape but is not dry.
Heat about 2 cups (500 ml) vegetable oil in a deep pan over medium heat until it reaches 170 to 180 C or a test piece of batter sizzles and rises slowly.
Using a spoon or small ice cream scoop, drop batter into the hot oil, leaving space between each cake; you can flatten slightly with the back of the spoon for even cooking.
Fry in batches for 2 to 3 minutes per side, turning once, until golden brown and crisp on the outside and cooked through inside.
Remove to a paper towel lined plate to drain, sprinkle with sesame seeds if using, and serve immediately while hot for best crispy texture.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.