Brazilian fried bananas, or banana frita, are a beloved dessert and side dish in Brazil, often served in churrascarias like Texas de Brazil. Traditionally paired with savory meats, they act as a sweet contrast that balances the rich, salty flavors of grilled proteins. The use of bananas in Brazilian cuisine reflects the country's tropical abundance and African, Portuguese, and Indigenous culinary influences. At Texas de Brazil, they are flash-fried until golden and lightly sweetened, offering a warm, crispy treat that embodies Brazilian comfort food.
The dish uses firm bananas or plantains, lightly coated in cinnamon-sugar and pan-fried or deep-fried until golden brown. The contrast between the caramelized crust and the soft, warm interior is irresistible. A touch of vanilla, brown sugar, or even clove can be added for aromatic depth. These fried bananas can be eaten on their own, as a side dish, or paired with meats, ice cream, or dulce de leche.
Brazilian Fried Bananas are a quick, golden snack that takes the natural sweetness of bananas and enhances it with a cinnamon-sugar crust. Popularized in the U.S. by Brazilian steakhouses like Texas de Brazil, these bananas are sliced, dredged in flour and sugar, then fried until caramelized and crisp. They pair beautifully with savory grilled meats or can be served as a standalone dessert with whipped cream or ice cream. This easy recipe brings authentic churrasco flavors home in under 15 minutes.
Choose bananas that are yellow with light speckling—not too soft, as overly ripe bananas will fall apart during frying. Plantains work great for a firmer bite and deeper caramel flavor. You can also use an air fryer at 375°F for 8–10 minutes as a lighter option.
These fried bananas are a great accompaniment to grilled meats, making them a staple at Brazilian-style barbecues. For a brunch twist, serve over pancakes, waffles, or French toast. You can also try flavor variations with nutmeg, coconut flakes, or dipping sauces like chocolate or cajeta.