This Pisang Goreng Recipe results in ripe sliced bananas, coated in lightly sweetened batter, then deep-fried to golden brown.  The contrast of warm, soft banana with a crispy outer layer is a definite crowd pleaser.  Serve it as-is or a la mode with a drizzle of dark chocolate ganache.

PISANG GORENG IN INDONESIA

Pisang goreng (Indonesian fried banana) is a popular street-food option in Indonesia.  All around the city, such as bus/train stations, major tourist destinations, and schools and universities, you’ll often see Indonesian traditional pushcarts equipped with gas stove.

These stoves allow the “tukang pisang goreng” (fried bananas seller) to fry bananas coated in creamy, thick batter and in hot oil.  These same sellers commonly offer a variety of food, including fried tofu, tempe and cassava in their menu. 

Pisang goreng is also a popular item offered by curb-side coffee vendors where locals can relax and have a cup of black Indo coffee/tea accompanied with a freshly fried banana.

Indonesian fried banana is a snack that is extremely versatile.  Here are a few of the ways it can be served:

• It is delicious as it is.
• It can be served with a dust of powdered sugar.
• And my household favorite is a la mode with a scoop of vanilla ice cream and drizzle with chocolate ganache or caramel sauce. 

POPULARITY OF BANANA AS DESSERT AROUND THE WORLD

As the second most consumed fruit in the world, behind tomato (although culinary communities consider tomatoes a vegetable), bananas are a worldwide favorite.  They are mostly eaten raw, but in a lot of different countries, they are just as popular cooked, as a dessert.

Prepared as a dessert, they can be fried, sauteed, stewed, steamed or grilled.

Some of the notable creations are:

• Banana-Foster, popularized in the Southern United States.  Typically, regular bananas are used, sliced and sautéed in a concoction of butter and brown sugar. Then a splash of rum is added and flambeed.  A scoop of vanilla ice cream is served on top and hot caramel sauce is poured over to complete the presentation.
• Banana Turron, the sweet cousin of Filipino lumpia, with banana and jackfruit filling.  A mix of mashed bananas and jackfruit rolled inside a lumpia wrapper, then deep-fried to golden brown.
• Maduros, fried sweet, caramelized plantain generally found in Latin American countries, often accompanying the main dish.  I enjoy maduros with my bistek empanizado (Cuban breaded thinly sliced steak) when we go for Cuban food.
• Gulgula, Indian banana fritters. These are similar to Southeast Asian fried bananas, which are coated in batter and deep fried.
• Indonesian grilled banana.  Indonesians aren’t limited to fried bananas. Often you find grilled bananas in Indonesia, served with a variety of toppings such as cheese and chocolate.  Don’t cringe.  The sweet and savory combination is unexpectedly delicious.

WHICH BANANA TO USE

In Indonesia, we traditionally use either pisang raja or pisang tanduk for frying.  They are a similar size yet firmer in texture than a regular “eating” bananas. The firm texture helps the banana hold its shape during frying.

In America, there are a few options to choose from:

• The regular “Chiquita” banana, which is commonly found in our local grocery store. You can used these, however, they will turn softer with frying.  Be sure to buy them without brown spots on the skin.
• Ripe plantain, available in some specialty grocery store such as Wholefoods and Asian supermarkets.  For this recipe, select ripe plantains.  You can tell they are ready when the skin turns brown.
• Saba banana, available in some local Asian stores, particularly Filipino markets.  These bananas are one of the most important bananas in Philippine cuisine.  They can be eaten raw or cooked into various traditional Filipino desserts and dishes such as turron and halo-halo.  One of my Filipino coworkers told me they are delicious boiled!  Just like plantain, choose bananas that are mostly brown.  Saba is firmer than what we use in Indonesia and I find it not as sweet as the regular banana.

PREPARATION TIPS

In my opinion, the best pisang goreng has a fluffy/airy and crunchy/crispy coating.  The texture of the outer skin should contrast the soft sweet of the warm banana.  How can you achieve this? Remember these tips:

• For dry ingredients, start with all-purpose flour. Then add rice flour and/or cornstarch to create a crunchy texture. 
• Baking soda should be mixed in right before frying to give fluffiness. 
• For wet ingredients, typically, water, milk, coconut milk or egg is used as the liquid agent.  But for this recipe I use milk.

Yield: 15

Pisang Goreng Recipe (Indonesian Fried Banana)

Print

This Pisang Goreng Recipe results in ripe sliced bananas, coated in lightly sweetened batter, then deep-fried to golden brown. The contrast of warm, soft banana with a crispy outer layer is a definite crowd pleaser. Serve it as-is or a la mode with a drizzle of dark chocolate ganache.

Prep Time 10 minutes

Cook Time 8 minutes

Total Time 18 minutes

Ingredients

• 3 “chiquita” bananas (surprisingly this is the best option available in my opinion, but feel free to use saba or plantain)
• ½ cup of all-purpose flour
• ¼ cup of rice flour
• 1 tbs sugar
• 1/8 tsp salt
• ¼ tsp vanilla extract of 1/8 tsp of vanilla powder
• 1 tbs cornstarch
• ½ cup of milk
• 1 tsp baking soda
• Enough oil for frying

Instructions

1. In a medium size bowl, combine all-purpose flour, rice flour, sugar, salt and cornstarch (if vanilla powder is used, add to dry ingredients). Stir to combine.
2. Slowly pour milk into dry ingredients and whisk until batter is smooth and thick.
3. Add vanilla extract.
4. Peel and slice banana into ½” thickness.
5. Place enough oil in a medium size frying pan on medium heat.
6. Right before frying, add baking soda into batter and mix well.
7. Add sliced bananas in 2-3 batches into batter to evenly coat
8. When the oil is ready, drop about 4-5 banana slices.
9. Cook about 1 minute per side until golden brown.
10. Remove from pan and place in a paper towel-lined shallow plate

CONCLUSION

The first time I was tinkering with the recipe, my oldest came home and saw these fried bananas on the staging plate and, to my surprise, she gobbled them up (she usually stays away from the fried banana dessert I sometimes order from our local Thai restaurant).

Her approval made me think that my recipe I’m getting close to get this right.

After the fifth try, I finally find a recipe that even my picky sister ask for more. 

Please try this pisang goreng recipe in your kitchen.  Besides being delicious, it’s simple to make.  In less than ½ hour you can enjoy a restaurant-worthy fried banana dessert at home. 

If I were you, I’d serve them a la mode with chocolate drizzle.  For a chocolate sauce recipe, check out my avocado smoothie article.