Pisang Goreng
Fried Banana
DessertBali's favorite snack — ripe bananas coated in a light, crispy batter and deep-fried until golden. The outside shatters into a delicate crunch while the inside becomes warm, caramelized, and custardy. Best eaten piping hot, sometimes drizzled with palm sugar syrup, chocolate sauce, or served with a scoop of coconut ice cream at more modern establishments.
Spice Level
No Spice
Difficulty
Easy
Prep Time
10 minutes
Price Range
Budget Friendly
Ingredients
Where to Try
Street carts and warung snack stalls across the island, especially near schools and markets in the afternoon. Look for the small roadside stalls frying fresh batches — the smell alone will guide you. Cafe-style versions with toppings can be found in Ubud, Canggu, and Seminyak.
Cultural Context
Pisang goreng is ubiquitous across Southeast Asia, but in Bali it holds a special place as the island's go-to afternoon snack (jajan). It is often served alongside Balinese coffee during social visits and is a staple at market stalls and school gates. The banana varieties used in Bali — particularly pisang raja and pisang tanduk — are naturally sweeter and firmer than Western bananas, making them ideal for frying.
Plan Your Bali Trip
Book hotels, tours, and transport through our trusted partners.