There is a famous night food market in Bangkok on Sukhumvit 38 that I used to visit all the time for their unforgettable Kao Moo Dang (grilled red pork with rice), Pad Pak Bung Nam Man Ho (morning glory with chilies and garlic) and dessert carts that served Khanom Chan (sticky and sweet layered squares) and Lod Chong (mochi like dough bits with coconut milk and ice). This banana dessert belongs there.
I knew I was tasting something authentic when a feeling of nostalgia suddenly passed through me, making me want to run to the airport and catch the next flight to Siam. And then I began daydreaming and it went a little something like this:
The first thing I would do is hit that street food market and stuff my face until I couldn’t handle another bite. Next I would hop on a tuk tuk and go to the Bamboo Bar at the Mandarin Oriental for a cocktail and some live music. The next morning I would make my way to Chiang Mai for a few days to experience their famous mountain spas, eat Khao Soi, sausages and crispy pork, and finally end my vacation on the beaches of Phuket and Ko Phi Phi where I would rent a moped, drive up and down the winding roads, go for a long swim and feast on seafood and Singha beers.
And then my phone rang. Maybe it’s time I went back for a visit.
If you are looking for other quick Thai dishes like these sweet bananas with coconut milk, try this Thai ground chicken with lime and cilantro, shrimp and cucumber salad or tom yum soup recipes.
Sweet bananas with coconut milk
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 2 people 1x
- Category: Dessert
- Method: Stove Top
- Cuisine: Thai
Description
Thai sweet and creamy pan fried bananas with sesame seeds.
Ingredients
- 1/4 cup + 2 tablespoons granulated sugar
- 1/2 cup water
- 2 bananas, peeled and sliced (about 2-inch thick)
- 2 chestnuts (optional)
- 1 tablespoon sesame seeds
- 3/4 cup coconut milk
- Salt
Instructions
- In a medium size pan over high heat, add water and sugar and bring to a boil.
- Add chestnuts and bananas, lower heat to a low simmer and cook for about 10 minutes, until there is little liquid left and banana are bright and clear.
- Turn the heat off and divide equally among two bowls.
- Mix sesame seeds with coconut and pour a little into each bowl (about 3 tablespoons each).
- Season with a little salt and serve immediately with remaining coconut milk on the side.
Notes
This Thai banana dessert is best eaten fresh.
Nutrition
- Serving Size: 1 serving
- Calories: 447
- Sugar: 52g
- Sodium: 16mg
- Fat: 20.7g
- Saturated Fat: 16g
- Unsaturated Fat: 1.3g
- Trans Fat: 0g
- Carbohydrates: 69g
- Fiber: 3.8g
- Protein: 4g
- Cholesterol: 0mg
Absolutely delicious!!! Loved your description of Thailand too, have never been but it is on our Wishlist!! I made fish tom kha Gai for tea then this to follow, amazing xx
That sounds like an amazing meal Steph! I hope you make it to Thailand soon, it’s one of my favorite destinations 🙂
That looks delicious, nice recipe Caroline.
Thank you Mark! I love your blog, Thailand is one of my favorite places in the world, I miss it so much!