Thai fried bananas

Serves 8
Preparation time: 40 minutes


  • 4 GIOIA® Bananas, very ripe
  • 2 tablespoons all purpose flour
  • 2 tablespoons rice flour
  • 2 tablespoons corn flour
  • 2 tablespoons dry desiccated coconut
  • a pinch of salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon cardamom powder (optional)
    oil for drizzling
  • 1/4 cup more rice flour for coating
  • 1/4 sesame seeds for the outer covering
  • 4 cups jasmine rice – boiled and lightly fried


  • Cut all the vegetables up as finely as possible and add into a bowl;
  • Season the vegetables in a bowl before frying them;
  • Add 3 tsp of each herb and spice and mix it around with a spoon;
  • Get a frying pan or wok and put some olive oil in it and fry the vegetables – make sure everything is soft especially the peppers;
  • Get a bowl and put the banana skins in there with hot water for 12 minutes. Make sure the banana skins are soft; test one by eating it to see if they are soft;
  • Once cooked drain them, cut the black ends of the bananas off and cut the skins up in to little pieces;
  • Add them to the pan of mixed vegetables, add some sea salt, black pepper, and agave syrup and add 3 tbsp of each spice and herb again;
  • Once everything is fried leave it to cook down more and then serve with rice flavoured with chives, parsley, sea salt and black pepper;
  • Serve with rice.

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