In Indonesia, it is commonly known as "pisang goreng" and it has several variants; either coated with batter or not. A variant called "Pisang Goreng Pontianak" is widely popular in Indonesia. In Singapore and some parts of Malaysia it is known as "goreng pisang", which is a grammatically incorrect version which translates literally to the action of frying banana. It is consumed as a snack in the morning and afternoon. In Indonesia and Malaysia, pisang goreng is often sold by street vendors, although some sellers have a storefront from which to sell their wares. In the Philippines, it is called by different names as it has different variations. It is called "maruya" if coated in batter prior to frying, pritong saging for those that are simply fried in oil, or "banana cue" for those that are fried in oil and sugar before sticking into wooden skewers. These are often served as mid-afternoon snacks.
The banana is battered and then deep fried. Most street vendors will then sell it as is. Restaurants that serve pisang goreng are more sophisticated and present it in various ways, such as with cheese, jam, condensed milk, or chocolate.
Every region in Indonesia has a recipe for pisang goreng with a variety of different names. In Bali for example, pisang goreng is called godoh gedang, in West Java it is called cau goreng, in Javagedhang goreng, in Sibolgapisang rakit and in Pontianakpisang kipas.