Cekodok Pisang is a Southeast Asian classic — sweet banana fritters with a crispy crust and a soft, almost caramelised centre. In Malaysia and Indonesia they’re typically served at market stalls and local cafes as an everyday snack with coffee or tea, and the recipe varies a little from family to family depending on how much sugar, coconut or pandan ends up in the dough.
Advertisement: The page displays ads and contains advertising links (affiliate links). See our advertisers here.
The traditional version swims in oil, but here I’ll show you how to make a light air fryer version with far less fat — without compromising on the signature crispy surface and the warm, slightly sticky banana filling inside. Use fully ripe bananas with brown spots, and the fritters will turn out sweetest and most aromatic.
Estimated reading time: 4 minutes
Table of Contents:
Why I love Cekodok Pisang in the air fryer
For me it’s about getting the authentic flavour without standing over a pot of 5 cm of hot oil. The air fryer does all the work with a fraction of the fat, and the fritters come out surprisingly close to the original — crispy outside, slightly chewy in the middle, with an intense banana sweetness that comes forward when the dough is allowed to rest for a quarter of an hour before shaping.
What the air fryer does differently from the deep fryer
When the banana dough meets hot oil, the starch immediately forms a crust that seals in the moisture. In the air fryer you get a similar effect because the heat around the fritters is very high and concentrated — but you avoid the heavy fat saturation that sometimes comes with the deep-fried version. The result is a lighter snack, one you don’t need a guilty conscience to enjoy several of.
My kitchen test of Cekodok Pisang
I tested the fritters in my Cosori Dual Blaze at 180 °C for 11 minutes, flipped halfway through with tongs. With small walnut-sized balls I hit the sweet spot: crispy outside, soft and warm inside. Larger fritters needed 13-14 minutes to avoid raw dough in the middle. Spray lightly with neutral oil before cooking — it’s crucial for the golden-brown colour. In my Philips XXL I could do the whole batch in one go thanks to the extra capacity, and the heat was completely even from start to finish.
Ripe bananas are the key — the darker the skin, the sweeter the fritters. If you swap in green bananas, you’ll need to add extra sugar to compensate, and even then the flavour will never be quite the same.
Tips and tricks from the author: Morten Jensen
The typical mistakes and how to avoid them
The most common mistake is using dough that’s too dry. If the dough crumbles when you shape the fritters, it’s missing moisture — add a tablespoon of milk or a small piece of extra mashed banana at a time, until it holds together and can be shaped without cracking. The next classic is making the fritters too large: cekodok is a bite-sized snack, and if you shape large balls the size of golf balls, the outer layer will burn long before the centre is heated through. Stick to walnut size. The third mistake is skipping the oil entirely — even a light oil spray is crucial for the golden crust, which the air fryer cannot create without help.
How to serve Cekodok Pisang
Cekodok tastes best lukewarm, straight from the air fryer. Try it one of these ways:
- Afternoon snack with a cup of black coffee or masala chai
- Dessert with a scoop of vanilla ice cream and a little caramel sauce
- Side dish for a Southeast Asian dinner together with rendang or satay
- Sweet addition to an Asian-inspired brunch table with fresh fruit
Storage and reheating
Cekodok Pisang is best fresh, but you can store them in an airtight container at room temperature for up to 24 hours. Reheat them in the air fryer at 160 °C for 3-4 minutes to bring the crispness back — avoid the microwave, as it makes the crust soft and rubbery. You can also freeze raw shaped fritters on a tray, transfer them to a freezer bag, and cook directly from frozen at 175 °C for 14-15 minutes.
Cekodok Pisang is the kind of little everyday snack that feels like a small journey in the kitchen — sweet, warm and filled with the scent of caramelised banana. In the air fryer version you get the authentic flavour without the oil, so you can enjoy them more often and without a guilty conscience.
FAQ
Yes, the recipe can easily be made egg-free by adding 2 tablespoons of extra milk or plant drink. The dough will be a little less firm, but the fritters hold together well in the air fryer.
Use fully ripe bananas with brown spots — they’re the sweetest and give the signature aroma. Green or firm yellow bananas don’t work, as they lack sweetness and flavour.
That’s normal with banana dough. Wet your hands with cold water or dip them lightly in a little flour before each ball, and it will release easily. You can also use two tablespoons instead of your hands.
Recipe
Cekodok Pisang in the airfryer
Cooking Guide
Keep the screen on and follow the recipe step by step while you cook.
Step 1:
Avoid the screen turning off while you cook.
Step 2:
Start the guide and follow the recipe one step at a time.
Cost of the dish
Prices may vary depending on where you shop.
Our estimate is based on average food prices for the current year 2026.
Estimated price for the whole dish:
Airfryer size
All our recipes are tested in a Philips Airfryer 2000 Series NA230/00 – 6.2 L
Does the recipe fit my Airfryer?
If you’re unsure, you can always reduce by one serving in the recipe, or click the 0.5x button.
You can also Ask the AI Chef
It’s easy! Just press the Ask the AI Chef button you see at the bottom.
Recommended equipment
- 1 Air fryer
- 1 Mixing bowl
- 1 Fork - For mashing the bananas
- 1 Bagepapir (til airfryer)
- 1 Brush
Shopping list
Ingredients
Batter
- 4 pcs ripe bananas (Preferably with brown spots)
- 150 g plain flour
- 50 g sugar
- 1 tsp baking powder
- 1 knivspids salt
- 0.5 tsp vanilla sugar
- 0.5 tsp cinnamon (Optional)
- 2 tbsp coconut milk (Or regular milk)
For brushing and serving
- 1 tbsp neutral oil (For brushing)
- 2 tbsp icing sugar (For dusting)
How to make it
Preparation
- Peel 4 stk. ripe bananas and mash them thoroughly with a fork in a mixing bowl until there are no larger lumps left.
- Add 150 g plain flour, 50 g sugar, 1 tsp baking powder, 1 knivspids salt, 0.5 tsp vanilla sugar and 0.5 tsp cinnamon. Stir until the flour is moistened.
- Pour in 2 tbsp coconut milk and stir to a thick, sticky batter. If the batter seems too dry, add an extra spsk of milk; if it’s too wet, add a spsk of flour.
- Let the batter rest for 5 minutes so the flour has time to absorb the moisture.
Cooking in the airfryer
- Preheat the airfryer to 180 °C convection for 3 minutes.
- Place a piece of baking paper (for airfryer) in the basket. Shape 16 small balls with two spoons or damp hands, and place them in a single layer with a little space between them.
- Brush the balls with 1 tbsp neutral oil — this gives a crispy surface with far less fat than deep-frying.
- Cook at 180 °C for 10-12 minutes until golden and firm. Turn them gently halfway for even colour. Cook in two batches if your airfryer is small.
Serving
- Let the balls rest for 2 minutes so the crumb settles. Dust with 2 tbsp icing sugar and serve warm.
Our notes for the recipe
Use bananas with brown spots — they’re sweeter and give a softer centre. Brush the balls thoroughly with oil; it’s the key to a crispy crust without deep-frying. Keep them in a single layer in the basket so the air can circulate freely. Variation:
Add 30 g grated coconut or chopped peanuts to the batter for more texture. A small pinch of cardamom also pairs nicely with banana and coconut milk. Serving:
Serve with a scoop of vanilla ice cream, a drizzle of chocolate sauce or a touch of caramel syrup. Cekodok pisang are also excellent with a cup of strong coffee. Healthier alternative:
Traditional cekodok pisang are deep-fried in plenty of oil and typically contain 12-15 g of fat per serving. The airfryer version reduces the fat to around 4 g without compromising on crispness. Portion size:
If your airfryer is smaller, you can make the balls in two batches.
Your notes for the recipe
Nutrition per serving (Guideline)
Important about shelf life and nutrition
Nutrition per serving (guideline): Calculations are based on data from the United States Department of Agriculture (USDA). Shelf life (guideline): Shelf life data is provided, as far as possible, by public institutions, including national food authorities. Our information is therefore only indicative, and it is your responsibility to obtain and calculate accurate information about shelf life and nutrition for all recipes on airfryerkogebogen.dk
Easily share the recipe with others:
Via email or on Facebook
Open the recipe on your phone
Scan the QR code with your phone and get the recipe directly on your mobile while you cook.
Author
Airfryerkogebogen.dk
