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Peel the bananas. Slice each peeled banana into four equal parts, creating a total of 16 pieces.

In a medium bowl, crack the 2 large eggs. Add the 1 tablespoon of chopped scallion. Whisk the eggs and scallions well until thoroughly combined. Set aside.

Place the sliced bananas in a separate bowl. Drizzle the prepared egg and scallion mixture over the bananas, ensuring all banana pieces are coated evenly.

Pour the Panko breadcrumbs into a shallow dish or a third bowl. Using a slotted spoon or tongs, transfer the egg-coated banana pieces, one by one, into the breadcrumbs. Coat each banana piece thoroughly, ensuring it is fully covered with breadcrumbs.

Heat the vegetable oil in a large, deep pan or wok over medium-high heat until it reaches approximately 325-350°F. You can test the oil by dropping a tiny pinch of breadcrumbs; if it sizzles immediately, the oil is ready.

Carefully add the breaded banana pieces to the hot oil, ensuring not to overcrowd the pan. Fry the bananas on low to medium heat for about 1 minute per side, or until they are golden brown and crispy.

Once golden and crispy, remove the fried bananas from the oil using a slotted spoon and transfer them to a plate lined with paper towels to drain any excess oil.

Serve the crispy fried bananas immediately. Enjoy the contrast of the crispy crust and the soft, sweet interior.


Peel the bananas. Slice each peeled banana into four equal parts, creating a total of 16 pieces.

In a medium bowl, crack the 2 large eggs. Add the 1 tablespoon of chopped scallion. Whisk the eggs and scallions well until thoroughly combined. Set aside.

Place the sliced bananas in a separate bowl. Drizzle the prepared egg and scallion mixture over the bananas, ensuring all banana pieces are coated evenly.

Pour the Panko breadcrumbs into a shallow dish or a third bowl. Using a slotted spoon or tongs, transfer the egg-coated banana pieces, one by one, into the breadcrumbs. Coat each banana piece thoroughly, ensuring it is fully covered with breadcrumbs.

Heat the vegetable oil in a large, deep pan or wok over medium-high heat until it reaches approximately 325-350°F. You can test the oil by dropping a tiny pinch of breadcrumbs; if it sizzles immediately, the oil is ready.

Carefully add the breaded banana pieces to the hot oil, ensuring not to overcrowd the pan. Fry the bananas on low to medium heat for about 1 minute per side, or until they are golden brown and crispy.

Once golden and crispy, remove the fried bananas from the oil using a slotted spoon and transfer them to a plate lined with paper towels to drain any excess oil.

Serve the crispy fried bananas immediately. Enjoy the contrast of the crispy crust and the soft, sweet interior.
