Kkakdugi - cubed radish kimchi in a bowl Kkakdugi (Cubed Radish Kimchi) Roasted Banana Sundae decorated with chocolate syrup and caramel Roasted Banana Sundae Cumin-spiced Lahmacun with fresh dough and seasoned meat Cumin-Spiced Lahmacun BBQ grilled potato wedges with red onion on a tray Grilled BBQ Potato Wedges with Red Onion BBQ ribs served with spicy potato wedges Oven-Baked BBQ Ribs with Spicy Potato Wedges Mandarin cider served in a glass Holiday Mandarin Mulled Cider BBQ sauce Diavola pizza served Spicy BBQ Diavola Pizza Warm Bagna Cauda dip served in a fondue pot with fresh vegetables Classic Bagna Cauda with Winter Crudités Blueberry pretzel plated Soft Blueberry Pretzels with Cinnamon Sugar Savory meat and vegetable biscuits served Savory Meat and Vegetable Stuffed Biscuits Alboronía with pumpkin, eggplant and fresh cilantro served Spanish Pumpkin and Eggplant Stew (Alboronía) Slice of Fainá chickpea flatbread with tomato sauce Chickpea Flatbread with Tomato Sauce (Fainá) Elote with Sour Cream - fresh corn served with sour cream, cheese, and spicy paprika Classic Sour Cream Elote Zucchini fritters with tahini sauce Zucchini Fritters with Lemony Tahini Dip Chestnut Zongzi served on a plate Sweet Chestnut Sticky Rice Dumplings (Zongzi) Kohlrabi calzone Roasted Kohlrabi & Mozzarella Calzone Sausage burger with cheese and vegetables Hungarian Style Pork & Sausage Burger Fig stuffed naan bread served Fig-Stuffed Naan Bread Gingerbread Waffles with orange zest Gingerbread Spiced Waffles White pizza with creamy cheese topping Extra Creamy White Pizza with Ricotta and Mascarpone Kkakdugi - cubed radish kimchi in a bowl Kkakdugi (Cubed Radish Kimchi) Roasted Banana Sundae decorated with chocolate syrup and caramel Roasted Banana Sundae Cumin-spiced Lahmacun with fresh dough and seasoned meat Cumin-Spiced Lahmacun BBQ grilled potato wedges with red onion on a tray Grilled BBQ Potato Wedges with Red Onion BBQ ribs served with spicy potato wedges Oven-Baked BBQ Ribs with Spicy Potato Wedges Mandarin cider served in a glass Holiday Mandarin Mulled Cider BBQ sauce Diavola pizza served Spicy BBQ Diavola Pizza Warm Bagna Cauda dip served in a fondue pot with fresh vegetables Classic Bagna Cauda with Winter Crudités Blueberry pretzel plated Soft Blueberry Pretzels with Cinnamon Sugar Savory meat and vegetable biscuits served Savory Meat and Vegetable Stuffed Biscuits Alboronía with pumpkin, eggplant and fresh cilantro served Spanish Pumpkin and Eggplant Stew (Alboronía) Slice of Fainá chickpea flatbread with tomato sauce Chickpea Flatbread with Tomato Sauce (Fainá) Elote with Sour Cream - fresh corn served with sour cream, cheese, and spicy paprika Classic Sour Cream Elote Zucchini fritters with tahini sauce Zucchini Fritters with Lemony Tahini Dip Chestnut Zongzi served on a plate Sweet Chestnut Sticky Rice Dumplings (Zongzi) Kohlrabi calzone Roasted Kohlrabi & Mozzarella Calzone Sausage burger with cheese and vegetables Hungarian Style Pork & Sausage Burger Fig stuffed naan bread served Fig-Stuffed Naan Bread Gingerbread Waffles with orange zest Gingerbread Spiced Waffles White pizza with creamy cheese topping Extra Creamy White Pizza with Ricotta and Mascarpone
Pisang Goreng served with peanut butter drizzle
Crispy Fried Bananas with Peanut Butter

Pisang Goreng with Peanut Butter (Indonesian Fried Banana)

Author: Flavelo
Recipes Cakes and Desserts
Pisang Goreng isn't just fried fruit; it's Indonesia's national snack. The secret to the perfect fritter lies in the batter: a mix of rice flour and ice-cold carbonated water creates a shatteringly crisp shell that stays crunchy for hours. The savory, creamy peanut butter provides a brilliant contrast to the hot, sweet banana.
🕒 Prep Time 10 mins
🍳 Cook Time 10 mins
⌛ Total Time 20 mins
🍽️ Servings 4 servings
🔥 Calories 380 kcal
🌍 Cuisine Indonesian

Ingredients

Equipment Needed

  • Deep skillet or pot for frying
  • Whisk
  • Paper towels

Allergen Information

⚠️ Wheat
⚠️ Peanuts

Instructions

1 ✓

Whisk together the dry ingredients: all-purpose flour, rice flour, sugar, and salt in a bowl.

Tip: Rice flour lacks gluten, ensuring the crust is extra crispy rather than chewy.
2 ✓

Add the vanilla and gradually whisk in the ice-cold sparkling water. Mix until smooth; the consistency should be like thick pancake batter.

Tip: Cold water inhibits gluten development, while carbonation aerates the batter for a tempura-like lightness.
3 ✓

Heat the oil to approx. 350-375°F. (Test by dropping a bit of batter; if it sizzles and floats immediately, it's ready).

Tip: If the oil is too cool, the fritters will be greasy.
4 ✓

Peel the bananas and cut them in half lengthwise or crosswise. Dip them into the batter, ensuring they are fully coated.

Tip: Dusting the bananas lightly with flour before dipping can help the batter adhere better.
5 ✓

Fry in the hot oil until golden brown (about 2-3 minutes per side). Transfer to paper towels to drain.

Tip: Don't overcrowd the pan, as this drops the oil temperature.
6 ✓

Spread peanut butter over the top while they are still hot, allowing it to melt slightly.

Recipe FAQ

Why did the batter get soggy?
Either the water wasn't cold enough, or the oil temperature was too low, causing the batter to absorb oil.
What kind of bananas should I use?
Plantains are traditional, but standard bananas that are ripe (spotted) but still firm work best in the US.

Ingredients

  • 4 large Ripe but firm Bananas
  • 3/4 cup All-Purpose Flour
  • 1/3 cup Rice Flour
  • 2 tbsp Sugar
  • 1 tsp Vanilla Extract
  • 1 pinch Salt
  • 2/3 cup Ice-cold Sparkling Water (Club Soda)
  • 4 tbsp Creamy Peanut Butter
  • 2 cups Oil for frying