Fried Bananas with Coconut Ice Cream

Posted by in Cooking, Sweets | 0 comments











Hello & Happy Wednesday!!






I typically gravitate away from fried foods as a whole, but when it comes to bananas.. 


I love them fried!


Nearly 15 years ago I experienced this dessert at a local Thai restaurant and was blown away at first bite by the combination of flavors and textures. Strangely though, countless people have never experienced this concept! (my heart breaks for you lol)







What I love about this recipe is, everything! It combines my favorite flavors of banana and coconut, is warm, yet cold, has coconut whip, incorporates a handful of ingredients, is cheap, easy, can be made in bulk, uses date caramel that can be used with whatever you like and the dish is great for entertaining with its fun aesthetic appeal!




If you have an affinity for all things coconut bananas… 



You would be bananas to not try this recipe for vegan Fried Bananas with Coconut Ice Cream, coconut whip, and salted date caramel!










Why this recipe rocks:




Lots of coconut


Perf for entertaining

Perf for any season!

Non vegan approved

























Vegan Fried Bananas with Coconut Ice Cream, Coconut Whip, and Salted Date Caramel






Yields 2

Fried Bananas with Coconut Ice Cream & Coconut Whip

25 minPrep Time

15 minCook Time

40 minTotal Time

Save RecipeSave Recipe


    Fried Bananas:
  • 2 under-ripe baby bananas, peeled and sliced into 1/2 inch pieces
  • 4 tbsp Follow Your Heart vegan egg combine with 1 cup coconut milk
  • 1/2 cup flour
  • 1 teaspoon salt
  • 2 cups panko (Japanese-style breadcrumbs)
  • 1/2 tsp cinnamon
  • Vegetable oil for deep-frying
  • Coconut ice cream:
  • 1 can coconut milk - Solid portion with 1/3 of the liquid (chilled in fridge overnight)
  • 1 small banana - frozen
  • 1 tsp vanilla extract
  • Coconut whip:
  • 1 can coconut milk - solid portion only
  • 1/3 cup powdered sugar
  • 1 tsp vanilla extract
  • Salted date caramel:
  • 6 dates
  • 1 tsp sea salt
  • 1/3 cup coconut milk
  • 1 tsp vanilla extract


  1. Date caramel: Add soft pitted dates to a food processor with the rest of the ingredients, pulse until smooth. Add additional coconut milk to modify the consistency.
  2. Coconut ice cream: Add all the ingredients to the food processor. Combine, and place in the fridge for 20 minutes to set. Add liquid stevia or coconut sugar if you need additional sweetness.
  3. Coconut whip: Add all the ingredients to the bowl of a standing mixer. To reduce the clumps, add the powdered sugar gradually. Set said in the fridge to set.
  4. Fried bananas: Heat up some vegetable oil in a small pot over medium heat, making sure the oil is about one inch deep. In a medium mixing bowl, whisk together the vegan eggs with coconut milk, combine to remove any clumps. Consistency should be on the thicker side, if needed, add more egg. Add the flour, and salt until smooth.
  5. Add Panko, cinnamon, and shaved coconut to a dish layed out alongside the vegan egg mixture. Place bananas into the egg mixture; toss gently to coat, let excess drain. Then add the bananas to the panko on a plate. Thoroughly coat each piece of banana with the mixture, slightly pressing as you go.
  6. Gently lower the panko-coated bananas into the hot oil. Fry until the exteriors are golden brown and crispy. Drain the fried bananas on a paper towel-lined plate and allow them to cool to room temperature. Serve the coconut ice cream, coconut whip, and salted date caramel.












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