Inspired by the traditional Hanoi Bánh Chuối Chiên (deep-fried banana), my Banana Sweet Potato Pancake is a lighter, air-fried take on this nostalgic Vietnamese snack. By swapping deep-frying for air-frying and replacing sugar in the batter with a drizzle of honey, I've created a dish that satisfies both my craving and my commitment to healthier cooking.
This versatile pancake is perfect as a dessert, snack, or even a breakfast alternative to the usual pancake. The contrast between the crunchy sweet potato, the juicy banana, and the natural sweetness of honey is utterly irresistible. Ready to try it yourself?
Ingredients to make Banana Sweet Potato Pancake
Bananas
This recipe is a brilliant way to use up ripe bananas. You'll need 4 large ripe bananas. Slice them lengthwise into halves, then cut them crosswise into quarters. If you love recipes that repurpose overripe bananas, check out my Steamed Banana Pudding in Coconut Sauce for more inspiration!
Sweet Potato
Cut or shred sweet potato into thin sticks, about 3cm long. This forms the crunchy base of the pancake.
The Batter
The batter is the secret to achieving that crispy texture. You'll need:
Plain flour
Tapioca flour (just a few tablespoons for extra crispiness)
Baking powder
A pinch of salt
Water
Step-by-step instructions
1. Prepare the Batter
2. Get the banana and sweet potato ready
While the batter rests, prepare the bananas and sweet potato. Once the batter has rested, toss the sweet potato sticks in until they're well coated.
3. Assemble the pancakes in the air fryer
Line your air fryer basket with baking paper and generously spray it with coconut or vegetable oil.
Scoop a spoonful of the batter and spread it thinly into an oval shape.
Lay two banana pieces on top, then cover with another layer of batter.
Repeat this for the remaining pancakes. Adjust the size and shape to suit your air fryer.
4. Air fry the banana sweet potato pancakes
Set the air fryer to 240°C to start. Air fry the pancakes for 5 minutes until they begin to hold their shape.
Reduce the temperature to 200°C, flip the pancakes, spray more coconut oil, and fry for another 5-6 minutes. Flip once more and fry for an additional 2-3 minutes.
Keep an eye on them, as cooking times may vary depending on your air fryer.
If you prefer a traditional approach, you can deep-fry these banana sweet potato pancakes, but trust me - the air-fried version is just as satisfying without the greasiness!
Serving suggestions
Drizzle your pancake with honey and enjoy immediately. They're best served hot, fresh from the air fryer. I just polished off two myself!
Why you'll love this recipe
Healthier alternative: Air frying keeps the pancakes light and grease-free.
Adjustable sweetness: skip sugar and customise the sweetness with honey.
Versatile: Great as a snack, dessert, or breakfast.
Let me know if you try this recipe - I'd love to hear how yours turn out!
A healthier twist on Hanoi's classic Bánh Chuối Chiên, this Air-Fried Banana Sweet Potato Pancake combines crispy sweet potato, juicy banana, and a drizzle of honey for a versatile treat that's perfect as a snack, dessert, or breakfast!
Air-Fried Banana Sweet Potato Pancake
4large ripe bananas (sliced lengthwise and halved)
1medium sweet potato (around 350g, cut into thin 3 cm sticks)
200g plain flour
2tablespoons tapioca flour
1/2teaspoon baking powder
A pinch of salt
300ml water
Coconut or vegetable oil spray
Honey (to serve)
Instructions
1
Prepare the Batter
Mix plain flour, tapioca flour, baking powder, and salt in a bowl.
Gradually add water, whisking to create a smooth, thin batter.
Rest for 20 minutes.
2
Prepare the Ingredients
Coat the sweet potato sticks in the batter.
3
Assemble in the Air Fryer
Line the air fryer with baking paper and spray generously with coconut oil.
Scoop a spoonful of the batter and spread thinly into an oval shape.
Place 2 banana slices on top and cover with more batter.
Repeat for other pancakes.
4
Air Fry
Set the air fryer to 240°C and fry for 5 minutes.
Reduce the temperature to 200°C. Flip, spray more coconut oil, and fry for another 5-6 minutes.
Flip again and fry for an additional 2-3 minutes.
Adjust times as needed for your air fryer.
5
Serve
Drizzle with honey and serve immediately.
Nutrition Facts
Servings 6
Amount Per Serving
Calories228.85kcal
% Daily Value *
Total Fat0.63g1%
Saturated Fat0.15g1%
Sodium68.32mg3%
Potassium433.29mg13%
Total Carbohydrate52.63g18%
Dietary Fiber3.9g16%
Sugars12.05g
Protein4.76g10%
Vitamin A 156.33 IU
Vitamin C 8.4 mg
Calcium 44.26 mg
Iron 0.82 mg
Vitamin E 0.16 IU
Vitamin K 0.94 mcg
Thiamin 0.08 mg
Riboflavin 0.09 mg
Niacin 1.14 mg
Vitamin B6 0.39 mg
Folate 29.18 mcg
Phosphorus 104.15 mg
Magnesium 37.38 mg
Zinc 0.43 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Banana Ripeness: Use ripe bananas for the best sweetness and texture.
Sweet Potato Cut: Ensure the sweet potato sticks are thin and uniform for even cooking and crispiness.
Air Fryer Variations: Cooking times may vary depending on your air fryer model and size. Keep an eye on the first batch to determine the optimal timing.
Oil Use: Coconut oil spray adds a subtle flavour, but you can use other neutral oil sprays if preferred.
Honey Drizzle: Add honey just before serving to keep the pancakes from becoming soggy. You can also serve honey on the side for individual customisation.
Alternative Cooking Method: If you prefer a traditional taste, these pancakes can also be deep-fried. However, air-frying provides healthier, less greasy option.
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Thao Bui
Food Blogger, Stylist and Photographer
Hi there, it’s lovely to meet you! I am a home cook, food lover and the founder of Summer and Spice. Originally from Hanoi, Vietnam—a city abundant in rich, diverse flavours—I now live in the UK with my husband and three kids.
