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Golden crackly banana tempura pieces stacked on a floral gold-rim plate with honey drizzle
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Crispy Banana Tempura (Tested 4 Times)

Crispy banana tempura with a light, crackly shell and warm, jammy centers — tested 4 times to find the exact oil temperature that keeps the coating from turning soggy.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Dessert
Cuisine: American
Servings: 4 servings
Calories: 210kcal

Ingredients

For the bananas:

  • 4 firm, slightly underripe bananas
  • 2 –3 cups neutral oil (vegetable, canola, or peanut), for frying

For the tempura batter:

  • 1 cup all-purpose flour
  • 1/4 cup cornstarch
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon fine salt
  • 1 cup ice-cold sparkling water

Instructions

  • Pour 2–3 inches of neutral oil into a deep, heavy pot and heat over medium heat until it reaches 350°F on an instant-read thermometer.
  • Peel the bananas and slice each one on a diagonal into 3–4 thick pieces, about ¾ inch each.
  • In a bowl, whisk together the flour, cornstarch, sugar, and salt. Pour in the ice-cold sparkling water all at once and stir just until combined, 5–6 strokes — the batter should stay lumpy.
  • Working in batches of 3–4 pieces, dip each banana piece in the batter, let excess drip off, and lower gently into the hot oil.
  • Fry for 2–3 minutes, turning once, until deep golden and crackly. Check the oil temperature between batches and let it recover to 350°F before adding more pieces.
  • Lift pieces out with a spider strainer and set on a wire rack over a sheet pan. Let drain for 30 seconds.
  • Serve immediately, plain or with honey, cinnamon-sugar, or a scoop of vanilla ice cream.

Notes

  • Use bananas with just a few brown spots, not fully ripe ones — overripe bananas turn mushy inside the batter before the shell sets.
  • Mix the batter in small batches if doubling the recipe; a large batch of batter sitting out loses its air bubbles and fries up denser.
  • Drain on a wire rack, not paper towels — paper towels trap steam underneath and soften the bottom of the tempura within minutes.
  • Leftovers keep in the fridge for up to 2 days but will lose most of their crunch; reheat in a 400°F oven or air fryer for 4–5 minutes to recrisp.
  • This batter is not suitable for freezing — the banana's texture turns watery once thawed.