{Baked} Cinnamon Sugar Banana Lumpia
With a little bit of cinnamon sugar, you can bake these to crisp perfection, enveloping a piping hot, caramelized banana!
Remember when I posted that pizookie earlier in the week and then I posted those whole-wheat crusted chicken tenders to balance everything out? Well, it’s back to a dessert dish. And you’ll probably hate me for posting this but I just had to share it with you.
Behold the banana lumpia, a traditional Filipino snack, which involves a fried banana.
Yeah, I told you, you’ll hate me. But hey, you have to give me some credit for baking these instead of deep-frying them. Now I honestly did not bake these in an attempt to make them healthy but mainly because Jason was highly opposed to staining the walls with oil, especially since he set up his new desk by the kitchen area. So instead, I baked these in a 400 degree oven until it reached it’s crisp perfection stage, oozing with cinnamon sugar goodness and caramelized banana that just melts in your mouth.
They taste even better drizzled with salted caramel and melted chocolate along with a scoop of vanilla bean ice cream.
You can get the full recipe here over at Imperial Sugar!
Disclosure: This post is sponsored by Imperial Sugar. All opinions expressed are my own.
I made these and they were decent! I served with Nutella and coconut whip cream. I think next time smaller ones would be better and some more interesting spices inside (I added some gingerbread spice in addition to the cinnamon but couldn’t taste it…) I made some regular lumpias with the left over wrappers and they are great in the air fryer! So the bananas could work there too!
Can these be made in advance and frozen? I have two cases of bananas to get do something with and I know I won’t be able to sell them all at once! (I’m a caterer)
Thanks!
These are so delicious. Nice and crispy on the outside and soft and gooey on the inside. I love to have them deep fried, piping hot and with some honey, excluding the chocolate drizzle.
Everything but the RECIPE is showing up. Where’s the Ingredients and how to make part? Page is fully loaded.
You can view the recipe here:
http://www.imperialsugar.com/recipes/ethnic-cuisine-/asian/Cinnamon-Sugar-Banana-Lumpia.
Hi. I used spring roll skin to wrap the bananas and baked the in the oven. However, the fillings flow out of most of the wraps making the whole batch soggy. Please advise what did I do wrong? should I wrap tighter? thanks!!
Florence, it sounds like the wrappers were overfilled!
Hi, do you have any recipes for homemade white bread?
Not at the moment – sorry!
Would this get the same taste or even better deep frying it in veggie oil?
You can certainly try deep-frying these rather than baking them but without further recipe testing, I cannot speak for how much this will change the overall taste/texture of the dish.
would it comes out softer, My 1 year old like it solft
Hi!
I’ve tried this recipe and is quite good! Truly infuse our Turon or “Banana Lumpia” Filipino dish with little bit of western twist! Suggest to put slice of jack fruit together with the banana.Taste even better;-)
What is “jack fruit?”
When we make this dessert we used Lumpia wrappers and it cooks very well and I love this dessert. We make a lot for Parties.
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I made this with egg roll/spring roll wrapper, it’s delicious but the wrapper were not cooked through and hard. I baked them for 25 minutes. What’s wrong?
Kris, your oven temperature may not be calibrated to the incorrect temperature. I recommend using an internal thermometer and/or baking for additional time as needed.
Hmm, don’t think so. Had no problems with cookies and cakes’ recipes.
Unfortunately, it is very hard for me to specifically pinpoint what went wrong since I was not in the kitchen with you. That being said, I recommend baking the banana lumpia for a longer period of time until the wonton wrappers are completely cooked through.
Looks delicious!!! I’ve never heard of lumpia…is it something like a crepe?
It’s a Filipino-type dessert involving a fried banana using wonton wrappers.