Pisang Owol: Pan-Fried Banana in Butter and Chocolate Condensed Milk

Ingredients

• 2ripe but firm bananas
• 14 g (1 tbsp)butter
• to tastechocolate condensed milk
• to tastegrated cheddar cheese
• to tastechocolate sprinkles

Instructions

1. 1

   Flatten the bananas

   Peel the bananas and press each one gently with a small chopping board or flat plate until slightly flattened. Set them aside.

2. 2

   Melt the butter

   Melt the butter in a griddle over medium heat.

3. 3

   Fry the bananas

   Add the bananas and cook for about 4 minutes on each side, until light golden brown.

4. 4

   Add the toppings

   Transfer the bananas to individual serving plates. Drizzle with chocolate condensed milk, then scatter over grated cheddar and chocolate sprinkles.

5. 5

   Serve immediately

   Serve the bananas while they are still warm.

What is pisang owol?

Pisang owol is a sweet Indonesian banana snack associated with Solo, in Central Java. Its name is used for bananas that are pressed flat, fried and dressed with toppings.

This version keeps the method simple: butter gives the fruit a golden surface, while chocolate condensed milk, cheddar and sprinkles bring a sweet-and-savoury finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 280 calories, 5g protein, 49g carbs, 10g fat.

Most of the carbohydrates come from the bananas and chocolate condensed milk, while butter and cheddar contribute much of the fat; the cheddar also supplies some protein. For a more balanced plate, serve one banana per person with plain yoghurt or fresh fruit on the side.

Choose bananas that hold their shape

Ripe but firm: bananas should be sweet and fragrant without being soft or bruised. Firmer fruit is easier to flatten and turn in the pan.

Flatten with a light hand

Gentle pressure: press just enough to widen and flatten each banana slightly. If you squash it too hard, the fruit can break apart before it reaches the pan.

Look for a light golden finish

Even browning: cook the bananas for around 4 minutes per side over medium heat. They should develop a light golden colour while staying soft inside.

Keep the toppings balanced

Chocolate condensed milk: drizzle it over the bananas rather than flooding the plate, so the topping does not overwhelm the fruit.

Cheddar and sprinkles: add both after frying. The cheese contributes a savoury note, while the sprinkles provide extra chocolate flavour and a little texture.

Serve while warm

Fresh from the pan: serve the bananas as soon as they are topped, when the fruit is warm and the condensed milk is easy to drizzle. They work well as a snack or a simple dessert.

Recipe notes & tips

• Use a flat plate or small chopping board to press the bananas evenly.
• Keep the heat at medium so the butter and fruit brown gradually.
• Turn the bananas carefully with a wide spatula to help them stay intact.
• Add the toppings after transferring the fruit to serving plates.
• Start with a light drizzle of condensed milk and add more to taste.

Variations

• Add crushed nuts: scatter them over the finished bananas for crunch.
• Try dark chocolate: use a little melted dark chocolate instead of chocolate condensed milk.
• Add cinnamon: dust the bananas lightly after frying for a warm spice note.
• Use another cheese: try finely grated mild cheese if you do not have cheddar.
• Add fresh fruit: serve with sliced strawberries or another fruit alongside.

Common mistakes to avoid

• Using very soft bananas: they can collapse when pressed; choose ripe but firm fruit.
• Pressing too hard: the bananas may split; flatten them gently.
• Cooking over high heat: the outside can darken before the fruit warms through; use medium heat.
• Turning too soon: the fruit may stick or break; wait until the underside is lightly golden before turning.
• Adding too much condensed milk: it can mask the banana; drizzle it on gradually.

How to store

Pisang owol is best eaten immediately, but leftovers can be covered and refrigerated for up to 2 days. Reheat gently in a pan over low heat; the banana will be softer after storage.

Frequently asked questions