Coconut banana fritters

A tropical inspired treat ready in 30 minutes.

  • 30 mins cooking
  • Serves 4
  • Print
Lightly spiced with cinnamon sugar these coconut crumbed bananas are deep-fried and served with coconut ice-cream for a truly tropical flavoured treat.
Looking for more banana dessert recipes?


  • ¼ cup (40g) icing sugar
  • 2 teaspoons ground cinnamon
  • 1 egg
  • ¾ cup (50g) panko (japanese) breadcrumbs
  • ¼ cup (20g) shredded coconut
  • vegetable oil, for deep-frying
  • 4 large bananas (920g), halved lengthways
  • 2 cups (500ml) coconut ice-cream (see tips)


  • 1
    Combine sugar and cinnamon in a shallow bowl. Beat egg in another shallow bowl; combine breadcrumbs and coconut in another shallow bowl.
  • 2
    Fill a large saucepan or wok one-third with oil and heat to 180°C (or until a cube of bread browns in 15 seconds). Dip banana in sugar mixture: shake off excess. Dip banana in egg, then in crumb mixture to coat. Deep-fry bananas, in batches, for 2 minutes or until golden. Drain on paper towel.
  • 3
    Serve fritters with ice-cream.


To make your own coconut ice-cream, soften 2 cups (500ml) of good-quality vanilla ice-cream, then fold in ½ cup toasted shredded coconut and 1 tablespoon coconut-flavoured liqueur or ½ teaspoon coconut essence. Return to the freezer until firm enough to scoop. You could use coconut yoghurt instead of ice-cream, if you prefer.

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