This delightful dessert features ripe bananas that are battered, deep-fried until golden, then coated in a shimmering, crunchy toffee shell and sprinkled with toasted sesame seeds. I love how it balances warmth, sweetness, and crunch in every bite. It’s a simple dish with dramatic flair, especially when served immediately and the caramel crackles under your fork. The quick dip into ice water right after coating in caramel is what gives it that signature snap.
Why I’ll Love This Recipe
I love this recipe for how it transforms ordinary bananas into a stunning dessert. The hot caramel coating turns crisp in seconds, and the contrast with the soft banana inside is so satisfying. It’s not only quick to prepare, but it also makes for a fun cooking experience—watching the sugar turn to golden toffee and setting it instantly in ice water feels like a bit of kitchen magic. It’s the kind of dessert I pull out when I want something impressive without spending hours in the kitchen.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 ripe bananas (firm, not overly soft or mushy)
¼ cup all-purpose flour
2 tablespoons cornstarch
1 teaspoon baking powder
⅛ teaspoon salt
¼ cup cold water (plus 1 to 3 teaspoons more, if needed)
1 cup granulated sugar
¼ cup water (for the caramel syrup)
2 tablespoons toasted sesame seeds
Oil for deep frying (vegetable or canola oil works well)
Bowl of ice water (used to set the caramel coating)
Directions
Make The Batter In a mixing bowl, combine the all-purpose flour, cornstarch, baking powder, and salt. Gradually add the cold water, whisking until you get a smooth, thick batter. If it’s too thick, I add 1 to 3 teaspoons more water until it coats the back of a spoon easily.
Prepare The Bananas I peel the bananas and cut them into chunks or thick slices, about 2 to 3 centimeters each. I like them a little thick to hold their shape during frying.
Fry The Banana Pieces I heat oil in a deep pan or wok over medium-high heat until it reaches around 350°F (175°C). Then I dip each banana slice into the batter to coat it well, and carefully lower it into the hot oil. I fry them in small batches for about 3 to 4 minutes until golden and crisp. Once done, I transfer them to a plate lined with paper towels to drain.
Make The Toffee Syrup In a clean, dry saucepan, I add the sugar and water and cook over medium heat. I don’t stir once the sugar dissolves; instead, I swirl the pan gently. I continue cooking until the syrup turns a deep amber color, which takes about 5 to 7 minutes.
Coat The Bananas In Toffee Working quickly, I dip each fried banana piece into the hot toffee syrup to coat it entirely, then immediately plunge it into a bowl of ice water. This sets the caramel instantly into a hard, glossy shell. I use a fork or tongs for this step and move fast to avoid the syrup hardening in the pan.
Finish And Serve Once the coated bananas are removed from the ice water, I drain them briefly and place them on a serving plate. I sprinkle toasted sesame seeds over the top and serve immediately while the toffee is still crisp.
Servings And Timing
Servings: Makes 2 servings
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
This recipe is easy to scale up, but I make sure to fry in batches so the oil stays hot and the bananas cook evenly.
Variations
Add Spices: Sometimes I add a pinch of ground cinnamon or ginger to the batter for an aromatic twist.
Use Other Fruits: Apples or pears work beautifully in place of bananas—just keep the slices thick so they don’t fall apart during frying.
Nutty Finish: Before dipping in ice water, I sprinkle crushed nuts like almonds or peanuts on the caramel for extra texture.
Caramel Flavor Boost: A few drops of vanilla extract added to the caramel can deepen its flavor.
Serve With Ice Cream: I like pairing the toffee bananas with vanilla or coconut ice cream to contrast hot and cold.
Storage/Reheating
This dessert is best eaten fresh. Once the caramel coating sets, it starts to absorb moisture and can turn sticky. If I have leftovers, I store them in an airtight container at room temperature for a few hours. To try and bring back some crispness, I reheat them in a hot oven (around 375°F or 190°C) for a minute or two, though the texture won’t be exactly the same. I don’t recommend storing them in the refrigerator, as the caramel softens quickly.
FAQs
What Kind Of Bananas Work Best?
I always choose ripe bananas that are still firm. Overripe bananas are too soft and may fall apart during frying or become mushy inside the caramel shell.
Can I Make The Caramel In Advance?
Caramel hardens quickly as it cools, so I don’t make it ahead. I always prepare it fresh and have everything ready for dipping before I begin.
How Do I Prevent The Caramel From Crystallizing?
I avoid stirring the sugar once it starts boiling. Instead, I gently swirl the pan. I also make sure the pan and utensils are completely clean and dry.
Can I Air Fry Instead Of Deep Fry?
Air frying won’t give the same crisp coating. The batter may not hold well, and the texture is different. Deep frying is the best method for that authentic crunchy shell.
Can I Reuse The Caramel If It Hardens?
Once it sets, the caramel can’t really be reused. If it begins to harden while I’m still working, I gently reheat it over low heat until it liquefies again—but I watch it closely so it doesn’t burn.
Conclusion
I find Chinese Toffee Bananas to be one of those desserts that brings drama and delight to the table. The process of coating something hot in caramel and plunging it into ice water never gets old. It’s a beautiful contrast of textures and temperatures—and despite the elegance, it’s surprisingly easy to make. I love serving it for guests or treating myself after dinner. It always brings a bit of fun to the kitchen and a lot of satisfaction to the plate.
Chinese Toffee Bananas are crispy, caramel‑coated banana fritters. Each banana slice is battered and deep‑fried, then coated in a shiny hard toffee shell and sprinkled with toasted sesame seeds. The caramel crackles when bitten — sweet, warm, and fun to eat.
Ingredients
2 ripe bananas (firm, not overripe)
¼ cup all-purpose flour
2 tablespoons cornstarch
1 teaspoon baking powder
⅛ teaspoon salt
¼ cup cold water (plus 1 to 3 teaspoons more, if needed)
Oil for deep frying (vegetable or canola)
1 cup granulated sugar
½ cup water (for caramel syrup)
2 tablespoons toasted sesame seeds
Bowl of ice water (to set the caramel shell)
Instructions
Make the batter: In a bowl, whisk together flour, cornstarch, baking powder, and salt. Gradually add cold water, whisking until smooth and thick. Add a little more water if needed so the batter coats the back of a spoon.
Slice bananas: Peel and cut the bananas into thick slices (e.g. 2–3 cm or about ¾–1 inch thick) so they hold shape when fried.
Heat oil: In a deep pan or wok, heat enough oil for deep frying to about 350 °F (175 °C) or until a small bit of batter sizzles and browns quickly.
Fry bananas: Dip each banana slice into the batter, coat fully, and carefully lower into hot oil. Fry in small batches for 3–4 minutes, until golden and crisp. Remove with a slotted spoon and drain on paper towels.
Make the caramel: In a clean saucepan, combine the sugar and ½ cup water. Heat over medium, swirling the pan if needed, until the sugar dissolves and then transforms into a deep amber syrup (don’t stir once boiling starts). This takes about 5–7 minutes. Be careful not to burn it. (This step must be done just before coating.)
Coat bananas: Quickly dip each fried banana into the hot caramel to coat all sides, then immediately plunge it into the ice water bath to set the shell. Work quickly so the caramel doesn’t harden before dipping.
Finish: Remove the bananas from the ice water, drain briefly, place them on a plate, and sprinkle toasted sesame seeds on top. Serve immediately while the toffee shell is crisp.
Notes
Use firm but ripe bananas so they’re sweet but hold shape during frying.
Do not stir the sugar once it starts boiling — stirring can cause crystallization. Gently swirl or tilt the pan if needed. :contentReference[oaicite:0]{index=0}
Coating in ice water immediately helps the caramel shell set into a crisp coating. :contentReference[oaicite:1]{index=1}
Because the caramel shell softens over time (absorbing moisture), this dessert is best served right away. :contentReference[oaicite:2]{index=2}
Work in small batches, and have your ice water bowl ready before cooking the caramel.
