Try this Banana Katsu recipe for the ultimate sweet and savory snack. When cooked, the banana undergoes a transformation, becoming sweeter and more fruity in flavor. It's covered in panko breadcrumbs before being deep-fried to give it an ultimate crispy coating.
Can't get enough of Katsu dishes? Try my Cheese Katsu, Shrimp Katsu, and Hawaii Chicken Katsu Curry next! Or if you're looking for more sweet and savory desserts, check out my HK-style French Toast and Jam and Cheese Sandwich.
Banana Katsu is a low-key banger. It's a sweet and savory fried snack that's simple to make and takes less than 15 minutes to prepare. Not many people in Western countries have tried eating fried bananas, but it's a really common food in South Asian countries.
When a banana is cooked, its natural sugars break down, resulting in a sweeter and fruitier taste. It also gets incredibly soft and tender, giving it a melt-in-your-mouth quality. And when fried with panko? Oh my god. It creates a contrast of soft and crispy textures that's to die for.
Deep-frying bananas is a great way to use up leftover bananas. So next time you have some leftovers, try making this recipe! You won't be disappointed.
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🍌 What is Banana Katsu?
Banana Katsu is a spin on traditional banana fritters, which are a popular type of fritter in Southeast Asia and South India made by frying bananas in hot oil. Banana Katsu is made by coating sliced bananas in panko breadcrumbs before deep-frying them to create a crispy coating. It's often served by itself or with a side of ice cream as a sweet and savory dessert.
When bananas are cooked, they soften into an almost custard-like texture that contrasts beautifully with fried panko. But after cooling, they become stiffer than they were before cooking, so it's best to enjoy panko fried banana immediately!
🍳 Ingredients
- Bananas - the star ingredient! Choose yellow bananas, which already have some bruises or brown spots, for the best flavor. If your bananas are unripe, you can speed up the ripening process by placing them in a warm spot or closing them in a paper bag.
- Panko breadcrumbs - a Japanese-style dried breadcrumb used for breading fried foods. You can usually find them in the Asian foods or baking section of most grocery stores.
- Eggs - beaten into an egg wash and then used to cover the bananas so the panko breadcrumbs stick to them.
- Cornstarch - a light dusting of cornstarch on the bananas helps the egg wash stick to them.
🔪 Instructions
Step 1. Arrange workstation
Arrange the following items in a small area: a plate of sliced bananas, a shallow dish of cornstarch, a shallow dish of beaten eggs, and a shallow dish of panko breadcrumbs.
Step 2. Bread bananas
Dredge a banana slice in cornstarch until its fully covered
Place the banana in the shallow dish of beaten eggs and flip it over until both sides are completely covered.
Coat the banana in the breadcrumbs, gently tossing and pressing them all over until fully covered.
Transfer to a plate or wire rack while you bread the remaining banana slices.
Step 3. Deep fry
Heat 1 inch of oil in a Dutch oven, fryer, or wok to 350°F. Gently lower 3-4 slices of panko banana into the oil, and fry for 2-3 minutes or until golden brown on both sides.
Place the banana katsu on a wire rack and pat them with paper towels to remove any excess oil. Sprinkle on some powdered sugar and serve by itself or with a side of vanilla ice cream.
💭 Top Tips
- Use ripe bananas for the best results. After being fried, older bananas have a fruitier and more complex flavor.
- Be gentle when coating the banana with breadcrumbs, as they can easily fall off if you're too rough.
- Dry the fried bananas on a wire rack so air can circulate underneath them; otherwise, steam will build up underneath them and make the panko soggy.
- Use a thermometer to monitor the temperature of the cooking oil. Aim for a temperature of around 325-350℉ so the panko doesn't overcook before the banana softens.
👨🏻🍳 Variations
- Plantains - Ripe plantains can be substituted for bananas in a pinch! If you want a more savory, less sweet flavor, then use green plantains. Fried plantains are a really popular dish in the Caribbean.
- Extra sweet - Got a sweet tooth? Replace half the cornstarch with confectioners sugar (powdered sugar) to make it extra sweet.
- Air fried - You can also prepare Banana Katsu in an air fryer if you want a healthier option to deep frying. Brush one teaspoon of oil over each panko-coated banana slice and air fry at 350°F for 6-7 minutes. After that, flip the slices over, brush with another teaspoon of oil, and air fry for another 6-7 minutes or until crispy.
- Spiced - Add ½ teaspoon of ground cinnamon and ¼ teaspoon of ground nutmeg to the cornstarch to add a warm, aromatic flavor.
🥡 Storage & Leftovers
Storing: Store any leftover Banana Katsu in an airtight container in the refrigerator, where they'll stay fresh for up to three days.
Reheating: If you have any leftovers, you can reheat them by baking them in the oven at 375℉ for 5-7 minutes until they're warmed through, although they won't be as crispy as when they were freshly made.
If you want to make them really crispy again, you can deep-fry them for 1 minute on each side at 350℉. Alternatively, you can use an air fryer to rewarm and crisp them up by cooking them at 350°F for 2–3 minutes.
Make ahead: You can make Banana Katsu ahead of time and freeze it for up to one month. Once you've coated the banana slices with breadcrumbs, place them on a baking sheet lined with parchment paper and freeze for 2 hours until firm. After that, transfer them to a freezer bag for long-term storage.
When you're ready to cook them, deep-fry the Banana Katsu directly from frozen for 4-5 minutes at 350°F until the outside is crispy and the inside is cooked.
📖 Recipe FAQs
When bananas are cooked, their natural sugars break down, making them taste sweeter than when they're raw. The texture of the banana also changes, becoming softer and more tender.
The panko breading adds a layer of richness and textural contrast to the banana, which makes them super addictive!
When deep-frying, you should use an oil with a high smoke point that doesn't break down or burn at high temperatures. Canola, vegetable, soybean, corn, and peanut oil are good options.
If you like the flavor of coconut oil, you can also use refined coconut oil. Ensure it's refined coconut oil and not virgin coconut oil, as it has a much lower smoking point.
Usually, sugar isn't required when making banana katsu since the natural sugars in the banana caramelize when cooked, which gives it additional sweetness.
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📋 Recipe
Banana Katsu (Panko fried banana)
Equipment
- 1 deep fryer, dutch oven, wok, or high-walled pot
Ingredients
- 2 bananas (cut in half crosswise, and sliced length-wise. You should end up with 4 slices per banana)
- ½ cup cornstarch
- 2 egg (beaten)
- 1 cup panko breadcrumbs
For serving
- vanilla ice cream
- confectioner's (powdered) sugar
Instructions
- Arrange the following items in a small area: a plate of sliced bananas, a shallow dish of cornstarch, a shallow dish of beaten eggs, and a shallow dish of panko breadcrumbs.
- Dredge a banana slice in cornstarch; shake off the excess. Dip into the egg mixture. Lift it up and shake the excess egg back into the bowl. Coat with breadcrumbs, then place on a plate or wire rack. Repeat with remaining banana slices.
- Heat 1 inch of oil in a Dutch oven, fryer, or wok to 350°F. Gently lower 4 slices of panko banana into the oil, and fry for 2-3 minutes or until golden brown on both sides. Place the banana katsu on a wire rack and pat them with paper towels to remove any excess oil. Sprinkle on some powdered sugar.Serve immediately by itself or with a bowl of vanilla ice cream.
Notes
- Use ripe bananas for the best results. I find older bananas have a fruitier and more complex flavor after being fried.
- Be gentle when coating the banana with breadcrumbs as they can easily fall off if you're too rough.
- Dry the fried bananas on a wire rack so air can circulate underneath them; otherwise, steam will build up underneath them and make the panko soggy.
- Use a thermometer to monitor the temperature of the cooking oil. Aim for a temperature of around 325-350℉ so the panko doesn't overcook before the banana softens.
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