East Meets Zest Bananas Foster Fritters

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“Vietnamese banana fritters encounter N'awlins bananas foster in this fresh fusion dessert. The bananas fried in panko crumbs retain a crunchy shell under a lucious butter caramel sauce. Feeling especially decadent? Add chopped walnuts and drizzle with melted chocolate chips! If you shop in Asian markets, the small Asian bananas work wonderfully--just double the number.”

Ingredients Nutrition

  • 2 bananas, peeled and cut in quarters
  • 2 tablespoons honey
  • 2 eggs, beaten
  • 14 cup rice flour
  • 12 cup panko breadcrumbs
  • 14 cup shredded coconut
  • 12 cup oil
  • For the sauce
  • 2 tablespoons butter
  • 14 cup brown sugar
  • 12 teaspoon cinnamon
  • 14 teaspoon allspice
  • 4 tablespoons banana liqueur
  • 14 cup rum (use Malibu or another coconut rum for a coconut infusion)
  • 12 teaspoon zest from lemon


  1. Mix the eggs and honey thoroughly in a shallow dish. Put the rice flour in another, separate dish and combine the panko and coconut in a third dish.
  2. Heat the oil in a pan over high heat. Roll the Bananas in the rice flour first, then in the egg/honey mixture, then in the panko crumbs/coconut mixture to coat.
  3. Place the bananas in the pan and cook, rolling gently when needed, until golden brown. Place into serving dishes.
  4. For the sauce:
  5. Combine the butter, sugar, and cinnamon and allspice in a skillet. Place the pan over low heat on top of the stove, and cook, stirring, until the sugar dissolves.
  6. Stir in the banana liqueur. Remove from heat and add in the rum.
  7. Increase heat to high and cook the sauce until the rum burns off, or carefully flame the liqueur and brandy in the pan and cook until the flame dies out and the alcohol is cooked out (use a long match or a long-necked lighter).
  8. Stir in the lemon zest and turn off the heat.
  9. Pour the warm sauce over the top of the bananas and serve.

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