Tempura Bananas with Coconut-Green Tea Sauce

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  • Level: Easy
  • Total: 15 min
  • Prep: 5 min
  • Cook: 10 min
  • Yield: 4 servings
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For the bananas:

2 large bananas, ripe

1 cup ice water

1 1/4 cups tempura batter mix (recommended: Shir-Akika)

1 tablespoon pumpkin pie spice

1 pinch cayenne pepper

Vegetable oil, for frying

Powdered sugar, for dusting

For the Coconut-Green Tea Sauce:

1 cup heavy cream

4 green tea bags

1 scoop coconut sorbet (recommended: Ciao Bella)

Fresh raspberries, for garnish

Fresh mint sprigs, for garnish


  1. Slice bananas diagonally, 1/4-inch thick; set aside.
  2. Put ice water in a medium bowl. Stir in tempura batter mix, pumpkin pie spice, and cayenne pepper. Do not over stir. (Batter will be thin and lumpy.)
  3. Heat 2 inches of oil in medium saucepan to 350 degrees F. Working in batches, dip sliced bananas in batter then slide into hot oil. Fry for 2 to 3 minutes or until golden brown. Remove from oil and dust with powdered sugar.
  4. For the Coconut-Green Tea Sauce
  5. In a small saucepan, over medium heat, bring cream to barely a simmer. Reduce heat to low and add tea bags. Steep for 8 minutes. Remove bags and stir in coconut sorbet until melted.
  6. Serve hot Fried Bananas in a small pool of Coconut-Green Tea Sauce. Garnish with fresh berries and mint.

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