Crispy Banana Tempura Recipe
Turn ripe bananas into a Japanese-inspired masterpiece with this crispy banana tempura recipe! With a light, airy batter and a golden crunch, this quick dessert is perfect for busy nights or a fun twist on your sweet tooth cravings. Serve it solo with a dusting of sugar or pair it with ice cream for a hot-cold combo that’ll steal the show. Ready in under 20 minutes, it’s an easy win for young professionals, busy parents, or anyone who loves a budget-friendly treat with Asian flair.
- Prep Time: 10 minutes Includes slicing bananas and mixing batter.
- Cook Time: 8 minutes Accounts for frying in batches (4–5 minutes per batch, assuming 2 batches).
- Total Time: 18 minutes Prep + Cook combined for a quick dessert fix.
- Yield: 6 servings Based on 3 bananas, yielding 6 halves or 12 quarters. 1x
- Category: Dessert
- Method: Frying
- Cuisine: Japanese, Asian-Inspired
- Diet: Vegetarian
Ingredients
Scale
- 3 medium bananas – Ripe but firm (yellow, not mushy) for the best texture and sweetness.
- 1 cup rice flour – The secret to that signature light, crispy coating.
- ¼ cup all-purpose flour – Adds a touch of structure to the batter.
- 1 teaspoon baking powder – Gives the batter a slight lift for extra airiness.
- ⅔ cup ice-cold carbonated water – Keeps it light and crisp; seltzer or club soda works perfectly.
- ½ teaspoon salt – Balances the banana’s natural sweetness.
- Vegetable oil – Enough for frying (2–3 inches in your pan); use a neutral oil like canola or grapeseed.
Alternatives:
- Gluten-Free Option: Replace all-purpose flour with additional rice flour or a gluten-free blend.
- No Carbonated Water? Substitute with ice-cold still water and a pinch of baking soda for fizz.
Instructions
- Make the Batter:
- In a medium bowl, whisk together rice flour, all-purpose flour, baking powder, and salt.
- Gradually pour in the ice-cold carbonated water, stirring with a fork until just combined. Leave it lumpy—overmixing kills the crispiness.
- Pro Tip: Keep the batter chilled by setting the bowl over ice while you prep.
- Prep the Bananas:
- Peel the bananas and slice lengthwise into halves or quarters (about ½-inch thick). Thin enough to cook through, thick enough to hold their shape.
- Optional: Lightly dust with rice flour for an extra-crisp edge.
- Fry the Tempura:
- Heat 2–3 inches of vegetable oil in a deep skillet or pot to 325°F (165°C). Use a thermometer for accuracy—too hot burns, too cool gets greasy.
- Dip each banana slice into the batter, letting excess drip off. Aim for a thin, even coat.
- Gently lower into the hot oil and fry for 4–5 minutes, flipping halfway, until golden and crispy.
- Remove with a slotted spoon and drain on paper towels.
- Serve It Up:
- Dust with powdered sugar, drizzle with dulce de leche, or pair with a scoop of ice cream. Enjoy immediately for max crunch!
Notes
- Batter Tip: Keep everything cold—batter, water, even the bananas (chill them for 10 minutes pre-fry). Cold equals crisp.
- Oil Temp Matters: Test with a small batter drop—if it sinks halfway then floats, you’re at 325°F.
- Batch Size: Fry 2–3 pieces at a time to avoid crowding and maintain oil heat.
- Variation Ideas: Add cinnamon to the batter, dip in melted chocolate post-fry, or serve with a soy-ginger dip for a savory twist.
- Storage: Best eaten fresh, but store leftovers in an airtight container at room temp for up to 1 day. Reheat in a 350°F oven for 5–7 minutes to revive crispiness—skip the microwave!
Keywords: banana tempura, crispy banana recipe, Japanese dessert, easy dessert recipes, Asian-inspired desserts, quick desserts, fried banana recipe
Find it online: https://stacirecipes.com/banana-tempura-recipe/