Sometimes, I think half the battle in cooking is finding the right recipe. You have to find the one that fits your dietary needs, your preference in foods, availability of cooking supplies, and in the case of this recipe… the right ingredients. I spent a few hours even trying to figure out what type of bananas I had. (The reason I had the unknown variation of banana is because I participate in a local food coalition and you get a HUGE box of random produce for $10) I found these bananas by a few different names mostly dependent on what country you were in. In Thailand, they seem to call them “Gluay Naam Waa” or a “Nam Wa Banana”. More locally (southwest United states and Mexico) these seem to be called “burro bananas” or “cuadrado”. Ironically enough, variations of “Thai bananas” are grown not only in Thailand but Mexico and a very small part of the United States as well. Either way, I think they are all the same fruit and decided to try to make some form of fried bananas (otherwise called banana fritters or in my case an Americanized version of Kluay Kaek).


  • 3 Thai Bananas (or Burro Bananas)
  • 2/3 cup flour
  • 1/2 tsp Baking Powder
  • 1/4 cup shredded coconut
  • 1/2 tsp Vanilla
  • 1/4 tsp Cinnamon
  • 1/2 – 1 cup water
  • Oil for FryingOptional
  • Ice Creeam
  • Honey
  • Cool Whip
  • Powdered Sugar


  1. Coat the bottom of your frying pan with oil and heat over medium heat
  2. Peel and slice the banana into ~1/8th inch slices lengthwise
  3. Combine the flour, baking powder, shredded coconut, vanilla, cinnamon, and 1/2 cup water in a bowl
  4. Use additional water to get batter to desired consistency (mine was thicker than pancake batter and resulted in a heavier breading, if you want a thinner crust just thin the batter out)
  5. Dip the banana slices into the batter and drop them into the hot frying pan
  6. Give it a few minutes and flip. The coating should have a golden brown color when finished.
  7. Remove from the pan and place on paper towels to catch a bit of the excess oil
  8. Top with your favorite additions (we did vanilla ice cream and honey) and serve hot.

Written by Krista

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