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    Home » Recipes » Dessert

    Banana Thai Pancake

    Last Modified: December 1, 2020 - Published by: christieathome

    Jump to Recipe Print Recipe

    Banana Thai Pancake. A delicious, sweet and crispy roti with caramelized bananas drizzled with sweet condensed coconut milk. Perfect for dessert. It's vegetarian and dairy-free!

    I love roti. In fact, every time my husband and I visit Malaysia we always go to this Malaysian Indian roti restaurant. They serve the best roti I've ever had in my life. So soft and fluffy yet crispy! It's an outdoor-ish restaurant. Picture a restaurant with a full rooftop but the seating area is all exposed to outdoor air.

    One time, we ate there when there was heavy downpour of rain with loud thunder and lighting. It was probably the most exciting roti experience I've ever had! The rain was pouring so hard that it started to flood in certain areas around the restaurant. But honestly it didn't really phase the workers as they're so used to this kind of weather phenomenon and business proceeds as usual.

    banana thai pancake

    Now about this Thai banana pancake recipe. It is more challenging than my other recipes but it’s worth it! It also give you the foundation to make a roti at home! And who doesn't love roti?

    You could even use this roti recipe for a savoury curry dish if you please instead of using condensed milk but just note, the texture may not be as fluffy as curry roti.

    Other Recipes You May Like!

    Korean Yuzu Pie

    For this recipe

    You will need the following ingredients for my Thai style banana pancakes recipe

    • 2 cups all-purpose flour
    • ½ cup water
    • 1 egg
    • One tablespoon sweetened condensed coconut milk
    • 1 tablespoon cane sugar
    • ½ teaspoon salt
    • 1 tablespoon coconut oil melted
    • 4 bananas

    How to make Thai Banana Pancake

    1. In a bowl, whisk together water, egg, condensed coconut milk, sugar and salt. Set aside
    2. In another bowl, sift your flour.  Create a crater in the middle and pour in your wet mixture, followed by melted coconut oil. Mix together.
    3. On a floured surface, knead your dough until it's clean and there are no shaggy bits. Coat your dough with more coconut oil. Let it sit covered with a moist clean towel for 30 minutes.
    4. Knead your dough again and form 8 balls. Coat again with more coconut oil.
    5. Using a rolling pin, roll and stretch the dough ball into a very thin square sheet. Tip: Coat your hands, surface and dough with more oil to prevent it from sticking.  Once thin enough, place your sheet on a hot non-stick pan set on high heat.  This may be challenging at first but be patient.
    6. As the pancake fries, add sliced banana in the middle.  Then wrap the ends in to make a closed pocket. Flip and fry on the other side until golden brown.  Top off with more condensed coconut milk and other desired fruit toppings.

    Note:

    I would not suggest substituting the white flour with whole wheat because whole wheat flour makes the roti tough and too chewy - trust me I tried! So take it from me and just stick with the white flour.  

    Where can I buy Sweet Condensed Coconut Milk?

    I’m using Natures Charm’s sweet condensed coconut milk to make this dairy-free. I purchased a can from H-Mart and you may be able to find it at any Asian grocer. You can purchase their products on Amazon which I’ve linked here:

    banana thai pancake

    How did I learn about this dessert?

    I was watching YouTube (my all time favourite source for entertainment) and I came across this amazing dessert. I was so inspired by how they combined the roti flavours with the condensed milk and I had to make my own version!  Of course I needed some guidance so I adapted this banana pancake thai style recipe to be dairy-free from Food.com.

    Give it a try!

    Well I hope you give my Banana Thai Pancake recipe a try! It always excites me when you guys make my recipes and I hope this is one you try.

    Thanks for visiting my blog! If you enjoyed these Thai fried banana pancakes, please share it with your family and friends or on social media! Take a picture if you've made my recipe and tag me on Instagram @christieathome in your feed or stories so I can share your creation in my stories with credits to you!

    Made this recipe and loved it?

    If you could leave a star rating for my Thai pancake with banana, I would greatly appreciate it 🙂 Thanks so much!

    Take care,
    Christie

    Disclaimer: I am not sponsored by the companies listed in this blog.

    *This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases. I also earn from qualifying purchases through additional affiliate programs

    banana thai pancake

    Banana Thai Pancake

    christieathome
    Banana Thai Pancake. A delicious, sweet and crispy roti with caramelized bananas drizzled with sweet condensed coconut milk. Perfect for dessert. It's vegetarian and dairy-free!
    Print Recipe Pin Recipe
    Prevent your screen from going dark
    Total Time 1 hr 15 mins
    Course Dessert
    Cuisine thai
    Servings 8 pieces
    Calories per serving 203 kcal

    Ingredients
      

    • 2 cups all-purpose flour
    • ½ cup water
    • 1 egg
    • 1 tablespoon sweetened condensed coconut milk
    • 1 tablespoon cane sugar
    • ½ teaspoon salt
    • 1 tablespoon coconut oil melted
    • 4 banana

    Instructions
     

    • In a bowl, whisk together water, egg, condensed coconut milk, sugar and salt. Set aside
    • In another bowl, sift your flour.  Create a crater in the middle and pour in your wet mixture, followed by melted coconut oil. Mix together.
    • On a floured surface, knead your dough until it's clean and there are no shaggy bits. Coat your dough with more coconut oil. Let it sit covered with a moist clean towel for 30 minutes.
    • Knead your dough again and form 8 balls. Coat again with more coconut oil.
    • Using a rolling pin, roll and stretch the dough ball into a very thin square sheet. Tip: Coat your hands, surface and dough with more oil to prevent it from sticking.  Once thin enough, place your sheet on a hot non-stick pan set on high heat.  This may be challenging at first but be patient.
    • As the pancake fries, add sliced banana in the middle.  Then wrap the ends in to make a closed pocket. Flip and fry on the other side until golden brown.  Top off with more condensed coconut milk and other desired fruit toppings.
    Enjoyed my recipe?Please leave a 5 star review (be kind)! Tag me on social media @christieathome as I'd love to see your creations!
    Copyright PolicyPlease do not copy and paste my recipes or use my photos in your own site/blog or social media. If you use my recipe for adaptation, please provide a link back to my recipe and re-write in your own words. Thank you.

    Suggested Equipment & Products

    Large Non-Stick Pan
    Measuring Set
    Mixing bowl
    Nutrition
    Calories: 203kcal | Carbohydrates: 40g | Protein: 5g | Fat: 3g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 21mg | Sodium: 158mg | Potassium: 262mg | Fiber: 2g | Sugar: 10g | Vitamin A: 74IU | Vitamin C: 5mg | Calcium: 18mg | Iron: 2mg
    Course Dessert
    Cuisine thai
    Keyword banana pancake thai style, banana thai pancake, thai banana pancake dough recipe, thai banana pancake recipe, thai banana pancake street food, thai banana pancakes condensed milk

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    Christie

    Christie is an Asian Recipe Blogger sharing delicious recipes that you can make at home! Her goal is to make Asian cooking approachable and less intimidating. With a social media following of over 500k, she has been featured on Buzz Feed Tasty, Food52, The Kitchn and more! Christie's recipes have been made over and over again by her loyal readers.

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