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Sesame-and-Coconut-Dipped Banana Fritters

This simple gluten and dairy-free dessert is inspired by Thai street food. Pan-fry, or bake if you have a bit more time.

Serves 2-3 Takes 10 mins


  • 30g rice flour 
  • 1/2 tsp gluten-free baking powder 
  • 20g desiccated coconut 
  • 2 tbsp black and white sesame seeds, plus extra to serve 
  • 1 tbsp runny honey 
  • 2 tbsp milk of your choice 
  • 1 medium egg 
  • 2 bananas, quartered (cut lengthways and widthways) 
  • 1 tbsp rapeseed oil (if pan-frying) 


  • Coconut yoghurt (1 dollop)
  • Zest of 1 lime (optional)


1. Make the batter: mix the flour, baking powder, coconut and sesame seeds in a bowl. Stir in honey, milk and egg. 

2. You should have 8 pieces of banana after slicing. Dip them in the batter so they’re lightly coated. Now either fry in the oil for 2 mins each side in a hot pan until golden, or bake for 10-12 mins on a lined baking sheet in a 220°C/ 200°C fan/gas 7 oven. 

3. Serve hot with a dollop of coconut yoghurt and top with extra sesame seeds and lime zest if you like.

Cook’s tip 

The rice flour gives a crisper result, but if you’re not gluten-free you can use plain flour instead.

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