Goreng Pisang à la mode

I saw Thai Banana and Banana tempura batter mix at the Asian grocery store last weekend. I am not a fan of deep fried food, but goreng pisang (deep fried banana) is an exception. This is one of my favorite snack growing up in Singapore, and I couldn’t resist bringing both of them home.

I am surprised how easy it is to make this snack at home. Wish I had tried it earlier. Add toppings of walnut, chocolate chips, and a dollop of coconut ice cream, its heavenly.

Note: to make goreng pisang, you really need bananas that have a firm texture so that they do not disintegrate when fried. With the leftover batter mix, I tried this receipe again using regular Dole bananas, and the outcome was quite disastrous.


  • 6 Thai bananas
  • 4 oz banana tempura batter mix
  • 1/2 cup ice cold water
  • 1/8 tsp salt
  • 1 tsp sugar
  • Oil for deep frying


  1. Beat the batter mix with water, salt, sugar until well blended.
  2. Heat oil in a small deep pot until bubbles run up when a wooden chopstick is dipped into the oil.
  3. Coat each banana with the batter and deep fry individually until the crust is golden brown.
  4. Transfer to plate lined with paper towel to cool.
  5. Serve warm with your favorite topping. I serve it with walnut, chocolate coconut chips, and coconut ice cream.
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