If you’ve ever strolled through a bustling Thai night market, chances are the sweet smell of sizzling Thai roti with banana and condensed milk pulled you in like a magnet. It’s one of those desserts that makes you stop in your tracks, watch the vendor’s quick hands, and leave with a crispy, golden pancake drizzled with creamy goodness.
The good news? You don’t need to hop on a plane to Bangkok to enjoy this treat. I’ll show you exactly how to make it at home—crispy edges, soft banana filling, and that drizzle of sweetened condensed milk that makes it irresistible.
Why Thai Roti With Banana and Condensed Milk Is So Special
Thai banana roti isn’t just dessert—it’s an experience. Vendors set up their carts, heat a flat griddle, and in seconds, transform simple dough into thin sheets of crispy, chewy goodness. Bananas get tucked inside like little treasures, eggs add richness, and finally, condensed milk streams over the top like liquid gold.
What makes this dessert stand out is its balance: crispy outside, gooey inside. It’s like a pancake, a crepe, and a fried bread all at once. And yes, it’s as addictive as it sounds.
Thai Banana Roti vs. Banana Pancakes
At first glance, you might think this is just another banana pancake recipe. But let me stop you right there. Regular banana pancakes are fluffy, soft, and usually eaten for breakfast. Thai banana roti is on another level—crispy, flaky, and indulgent, made for late-night cravings and dessert tables.
Think of banana pancakes as the quiet breakfast cousin. Thai banana roti? The flashy street performer who knows how to grab attention.
Ingredients You’ll Need
You don’t need anything fancy. Most of these ingredients are probably sitting in your kitchen already.
For the Roti Dough:
- 2 cups all-purpose flour
- ½ teaspoon salt
- 2 teaspoons sugar
- 2 tablespoons condensed milk
- 1 large egg
- ½ cup water (adjust as needed)
- 2 tablespoons oil or melted butter (plus extra for frying)
For the Filling:
- 2 medium bananas, sliced thin
- 1 egg
For the Topping:
- Sweetened condensed milk (don’t hold back!)
- Optional: chocolate syrup, sugar, or shredded coconut
Step-by-Step: How to Make Thai Banana Roti at Home
This isn’t a complicated roti recipe, but the magic lies in the technique.
Step 1: Make the Dough
Mix flour, salt, sugar, condensed milk, egg, and water until a soft dough forms. Knead until smooth—about 8–10 minutes. It should feel elastic but not sticky. Brush with oil, cover, and let it rest for at least 30 minutes. Resting helps the dough stretch thin later.
Step 2: Prepare the Filling
Slice your bananas into thin rounds. Crack one egg into a bowl and whisk lightly. That’s it—simple but essential.
Step 3: Roll It Out
Take a dough ball (about the size of a golf ball) and flatten it on a lightly oiled surface. Stretch it thin with your hands until almost see-through. Don’t worry if it tears a little; street vendors do it with a flick of the wrist, but we’re keeping it real at home.
Step 4: Cook the Roti
Heat a pan with a little oil. Place the stretched dough in the center. Quickly add your banana slices and pour the egg on top. Fold the dough over the filling, like a square envelope.
Step 5: Fry Until Crispy
Cook for 2–3 minutes per side until golden brown and crispy. Don’t rush—it’s worth the wait.
Step 6: Drizzle With Condensed Milk
Place the roti on a plate, slice it into bite-sized squares, and drizzle generously with sweetened condensed milk. If you’re extra daring, add chocolate or even peanut butter.
Tips for Perfect Thai Roti Every Time
- Use ripe bananas. Overripe bananas turn mushy. Slightly firm bananas hold texture better.
- Don’t skimp on oil. The crispy edges are what make this dessert unforgettable.
- Slice before eating. Street vendors always cut the roti into little squares—it makes snacking easier and perfect for sharing.
- Play with toppings. Classic is banana and condensed milk, but Nutella, honey, or ice cream can take it up a notch.
Variations of Thai Banana Roti
Street vendors in Thailand love to experiment, and so can you.
- Banana and Egg Roti: A protein-packed twist, great for breakfast lovers.
- Chocolate Banana Roti: Just drizzle melted chocolate alongside the condensed milk.
- Coconut Banana Roti: Sprinkle toasted coconut flakes for a tropical vibe.
- Kanom Krok Inspiration: Add coconut milk in the filling for a nod to another famous Thai coconut pancake.
What to Serve With Banana Roti
Thai roti stands tall on its own, but if you’re building a dessert table, pair it with:
- Fresh mango slices
- Coconut ice cream
- Mini crispy pancakes
- A pot of hot Thai tea
Why Dessert Lovers Can’t Resist
Dessert dishes come and go, but Thai banana roti has a cult following. It’s cheap, it’s quick, and it hits every flavor note: sweet, salty, crispy, creamy.
For anyone who loves exploring Thai street food or simply enjoys experimenting with condensed milk recipes, this is one to bookmark.
Final Bite
Whether you call it Thai banana roti, banana pancakes, or simply heaven on a plate, this dessert is one of the best street foods you can bring into your kitchen. Every bite is crispy, creamy, and just sweet enough to keep you coming back.
So grab those bananas, a can of condensed milk, and let’s make your kitchen smell like a Thai night market.
Thai Roti with Banana and Condensed Milk Recipe
Ingredients
Method
- Make the dough: In a large bowl, mix flour, salt, sugar, condensed milk, egg, and water. Knead until soft and smooth (8–10 minutes). Brush with oil, cover, and rest for 30 minutes.
- Slice the bananas: Cut bananas into thin slices. Beat one egg in a small bowl.
- Stretch the dough: Take one dough ball (about golf ball size). Flatten and gently stretch it until thin and almost see-through.
- Cook the roti: Heat a non-stick pan with oil. Place the stretched dough in the pan. Add banana slices and pour the beaten egg on top.
- Fold the roti: Fold the edges over to enclose the filling in a square shape.
- Fry until golden: Cook 2–3 minutes per side until crispy and golden brown.
- Top and serve: Remove from the pan, cut into squares, and drizzle generously with condensed milk. Serve hot.
Notes
- Use bananas that are ripe but not too soft. If they’re too mushy, the filling will be runny.
- Don’t skip the resting time for the dough—it helps the dough stretch thin without breaking.
- This dessert is best eaten fresh, while it’s still warm and crispy.
FAQs About Thai Roti With Banana and Condensed Milk
Q1: Is Thai roti the same as Indian roti?
No. Indian roti is plain flatbread, usually savory. Thai roti is more like a dessert pancake, often stuffed with banana and topped with condensed milk.
Q2: Can I make Thai roti without egg?
Yes, but the egg helps bind the banana filling. Without it, the inside may be less creamy.
Q3: What type of banana works best?
Small Thai bananas are traditional, but Cavendish bananas (the common grocery store kind) work just fine.
Q4: Can I use roti bread from the store?
If you’re short on time, yes. But making the dough gives you that authentic chewy-crispy texture.
Q5: Is this the same as Thai banana pancakes?
Yes, they’re often called Thai banana pancakes by travelers, but locals call them roti.
Q6: Can I make this ahead?
The dough can be made ahead and kept in the fridge overnight. Cook the roti fresh for best texture.
Q7: How to make roti canai instead of Thai roti?
Roti canai (from Malaysia) uses a very similar dough, but it’s stretched thinner and usually served savory.
Q8: Can I make it healthier?
You can swap condensed milk for honey or maple syrup and use whole wheat flour. But let’s be real—it’s dessert.
