Fried bananas
January 26th, 2009 | Written by jfolkmann | Topic: DessertCrispy on the outside, gooey on the inside. This simple recipe is an immediate crowd pleaser, and a great finish to any meal (especially Thai). We finished ours with a bit of icing sugar and toasted coconut…before dipping them in nutella and honey! Thanks to About.com for the recipe.
- Preparation time
- 10m
- Cooking time
- 15m
- Difficulty
- 2
- Serves
- 6
- bunch of bananas
- 1 package small spring roll wrappers (or large package if small is unavailable)
- optional: Honey or chocolate sauce
- optional: ice cream
- oil for deep frying
Wrap bananas in spring roll wrappers (if using large wrappers, cut them to fit the size of the bananas) and set aside. We found that if you cut the bananas in half, and then cut them again lengthwise they’ll fit a small spring roll wrapper perfectly. Place enough oil in a wok or deep frying pan to cover wrapped bananas (1-2 inches). Heat oil on medium-high heat. Oil is ready when you can see bubbles rising through the oil from the base of the pan.
Using tongs, gently place wrapped bananas in hot oil and deep fry until golden brown. Remove and place on a paper towel (to absorb excess oil).
Place a banana on a serving plate and with honey or chocolate sauce and ice cream.
Comment by Erica from Cooking for Seven on the January 26th, 2009 at 2:08 pm
These look delicious. Toasted coconut sounds like a wonderful garnish. Well, all of the garnished sound good. I’ll have to keep these in mind…
Comment by Hillary on the January 26th, 2009 at 3:58 pm
This reminds me of the banana wonton desserts you see at Americanized Asian restaurants sometimes. I mean that in a good way, I love those things!
Comment by cesca on the January 26th, 2009 at 6:09 pm
wooooooooooooooooooooow
Comment by Kathleen on the January 26th, 2009 at 6:11 pm
I got something like this at a Chinese restaurant one time. It was soooo good. Looks very tasty.
Comment by FoodRenegade on the January 26th, 2009 at 6:16 pm
This looks like a surprisingly nutrient-dense sweet treat!
What oil did you fry them in? I’d fry in non-hydrogenated lard as that’s a great, stable, fairly flavor-less animal fat that holds up well to high temperatures.
Comment by ltraider on the January 26th, 2009 at 6:51 pm
Wow! This is my first time on your blog and I’m impressed. I will be sure to visit often.
Comment by Jason on the January 26th, 2009 at 8:28 pm
Looks wonderful,very identical to a thai restaurant near my house.
Comment by jfolkmann on the January 26th, 2009 at 9:48 pm
foodrenegade: most vegetable oils will do. We used canola, but I’ve also used soy bean (crisco).
Comment by chef joe on the January 27th, 2009 at 12:20 am
an unbelievably different take on deep-fried desserts.
so simple yet ingenious also.
When prepared at a recent dinner party, they were the hit of the evening, despite a truly gourmet dinner that preceeded it.
Comment by ashley on the January 27th, 2009 at 2:04 am
it’s banana lumpia in the philippines.
Comment by Hayley on the January 27th, 2009 at 1:10 pm
This is perfection with a Nutella dipping sauce. Thanks for sharing!
Comment by ro miller on the January 27th, 2009 at 2:31 pm
i make ‘fresh’ spring rolls with a round rice wrapper that i soak first. i make egg rolls with the doughy wrappers you can get in the produce section. which type are you using here.
Comment by jfolkmann on the January 27th, 2009 at 3:03 pm
Ro: I used the more doughy kind. I wonder how deep frying rice paper would turn out?
Comment by anna on the January 27th, 2009 at 3:07 pm
looks great. we call these “turon” in the Philippines. my grandma loves to make them for merienda (mid afternoon snack) whenever we have plantains in the house.
i’ve had this served with ginger ice cream… i prefer vanilla.
great post. =)
Comment by I might be a monkey. « INTERNET THERAPY on the January 27th, 2009 at 3:30 pm
[...] folkmann.ca Posted by hainesmorgan Filed in DEE-lish Tags: bananas, chocolate, deep fry, deep fryer, [...]
Comment by Kevin on the January 27th, 2009 at 10:08 pm
Fried bananas sound really good!
Comment by Name on the January 27th, 2009 at 10:10 pm
is this like turron? it’s a filipino desert that is actually just fried bananas . . . i’m pretty sure it is turron
Comment by meg on the January 27th, 2009 at 10:22 pm
These look amazing!
Comment by Maggie on the January 28th, 2009 at 5:34 am
This is a typically indonesian dessert. I had it once with a ginger sauce…it was amazing! I prefer to use plantains rather than bananas, they keep their consistency a bit better. Delicious!
Comment by pigpigscorner on the January 28th, 2009 at 1:12 pm
Love this! can I have a few with vanilla ice-cream please!
Comment by Lorelie on the January 29th, 2009 at 3:43 pm
in the philippines this is one of our street foods (Turon)..instead of bananas, we also wrap cheddar cheese, put a little red sugar and fry it. make small bite size wraps and it’s a great snack (Cheese Sticks). dip it in catsup or mayonnaise+catsup.
Comment by Lorelie on the January 29th, 2009 at 3:50 pm
Btw, what we fry is not the kind of banana you can eat raw. we call it Saba (http://tbn0.google.com/images?q=tbn:wFWcEd1KYSvhJM:http://farm1.static.flickr.com/51/147002054_17ea34fc38.jpg)- also good to eat just by boiling it first, then you can add caramelized red sugar as the sauce.
Comment by Jess on the January 30th, 2009 at 12:37 pm
In my hometown we called these lumpia.
Comment by kang on the January 30th, 2009 at 4:47 pm
Oh dear love fried bananas! I once had it at this restaurant where they firsly pre froze the bananas then fried them and what came out was really fantastic because it was piping hot on the outside but inside it was cold as ice!
really interesting stuff and a great recipe…
and a really tack sharp photo too
great stuff!
Comment by emichael on the January 31st, 2009 at 4:55 pm
I made these and I put in pecan halves,(3) along the banana.Pretty tasty
Comment by DAVE ID on the January 31st, 2009 at 4:57 pm
That looks tastier than any fried bananas I’ve ever had.
Comment by e-rock on the February 5th, 2009 at 1:49 pm
These are a great end to any sort of asian-fusion type dinner. I like to add some chinese five spice powder or some ginger to mine. Also tried them with peanut butter. Yum!
Comment by Layla on the February 5th, 2009 at 10:46 pm
We call that “turon” here in the Philippines and it’s often sold on the streets. It’s a cheap street food here that we all love. We usually sprinkle brown sugar on the bananas before wrapping to make it extra sweet. And, if you like, you can do without the sugar and serve it with vanilla ice cream. Try dipping the turon in the ice cream. Yummy.
Comment by Layla on the February 5th, 2009 at 10:47 pm
Oh, you can also put slivers of ripe jackfruit along with the bananas to make it extra special.
Comment by fccfu on the February 7th, 2009 at 4:12 am
the bananas look shopped…Thai food mmmmm =)
Comment by Recipe Round-Up ~ Jan 24-30 Sugared Ellipses . . . on the February 9th, 2009 at 4:53 pm
[...] Deep fried bananas from folkmann.ca, he suggests dipping them in honey or nutella…drool much? [...]
Comment by Daphne on the February 13th, 2009 at 3:44 pm
Yum, sounds heavenly, look forward to making them
Comment by Homestyle Gossip » Blog Archive » 50 Best Dessert Recipes on the February 24th, 2009 at 4:54 am
[...] Cranberry Bliss Bars from the Good Eats Blog 8. Spring Rolled Fried Bananas from Folkmann.ca 9. Oreo Truffles from the Little Window Shoppe 10. Ginger-Orange Carrot cake [...]
Comment by Sarah Jane on the February 26th, 2009 at 7:11 pm
These look delicious! This is something I have never seen or would have never thought of! I will be trying these as soon as I get the ingredients! Yumm!
Comment by wm1 on the April 7th, 2009 at 8:07 pm
Try a dusting of Raz el Hanout on that fritter! It puts it beyond just great. Seriously, Juliet Mae, makes really great spice blends and cinnamons like cinnamon fose blend. Try that in the flour.
Comment by Mama_B on the August 17th, 2009 at 8:56 am
If you melt honey and add some lime zest and juice, it’s a fabulous dip for fried bananas.
Comment by Vanessa @ Mom's Menu Planner on the June 4th, 2010 at 4:07 pm
What a wonderful idea! These look delicious
Comment by Pau on the June 20th, 2010 at 2:25 pm
It’s the FILIPINO TURON!! ABSOLUTE FAVORITE.
Comment by tigerlily on the July 21st, 2010 at 2:31 pm
Yep it’s definitely Turon [pronounced: two-ron]
as per mentioned it’s a commonly sold street food. dredging the wraps before frying gives it a nice thin layer of caramel coating. Originally prepared with jackfruit and bananas as filling, some variations use peaches and mangoes instead.
Comment by june on the November 30th, 2010 at 11:57 pm
i’m confused because i believe this is originally a Filipino dessert. you have to use Asian plantains to make them. plantains from south america are not starchy and not that sweet. plus, this is Asian recipe so definitely use Asian ingredients.
my favorite!!!! unfortunately you cant find Asian plantains anywhere in US
Comment by Candy on the December 11th, 2010 at 3:54 am
These bananas were simply ingenious – thanks for a brilliant recipe. I also tried this pud at the weekend – amazing is all I can say!
http://www.bukisa.com/articles/413455_chocolate-profiteroles
Comment by Adriee on the July 3rd, 2011 at 11:44 am
Just made this for a quick snack. They tasted great. I wasn’t expecting them to cook so fast, but they did. We put in some brown sugar/butter mix inside some of the wraps with the banana which was delicious. Next time I think I’ll see what other fruit will work (strawberries, apples, kiwi…)