Banana Katsu Recipe

Banana Katsu @ Wagamama, Photo by PH Morton

Banana Katsu @ Wagamama, Photo by PH Morton

Wagamama is fast becoming a family favourite restaurant.  We find their food delicious and unfussy.  I supposed Wagamama created a simplified version of authentic Japanese food to suit most tastes, especially the Western palate.

We love the ramen; it being just really a soup is surprisingly very filling.  The ramen comes in various recipes: pork, seafood, chicken and beef.

To round off a good meal, Wagamama has a selection of tempting desserts, one of is the Japanese banana katsu, which is a crunchier fritter.

The recipe below calls for panko breadcrumbs.  Don’t let this put you off trying this recipe.  Panko is just from a regular white bread, where the crusts have been trimmed and discarded.

Banana Katsu Recipe


    • 1 tablespoon flour
    • 1 egg, beaten
    • 3 tablespoons panko breadcrumbs
    • 2 large bananas, peeled but left whole
    • vegetable oil, for deep frying
    • icing sugar, for dusting
    • 4 scoops of vanilla ice cream, to serve


    place the flour in a bowl, the beaten egg in another and the breadcrumbs in the third

    dip the bananas first in the flour, then in the egg and finally in the breadcrumbs until coated

    put 5cm (2 in) of the vegetable oil in a pan and heat to 180°c, or until a cube of bread added to the oil brown in 30 seconds

    deep fry the bananas for 3-4 minutes or until golden brown

    remove carefully with a slotted spoon, drain on kitchen paper and dust with icing sugar

    divide between 2 plates and serve with the ice cream.

    Serve and enjoy.

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