Craving a sweet and crispy treat? Let me introduce you to Banana Lumpia, a delightful Filipino dessert guaranteed to satisfy your taste buds!
All you need are bananas, jackfruit, cinnamon sugar, and lumpia wrappers.
Wrap the fruit and deep fry them to golden, caramelized perfection! Easy peasy.
You won’t be able to resist seconds (or thirds!) of this unique and delectable dessert. So maybe make extra!
What Is Turon?
Turon, also known as lumpia, is a popular Filipino snack that’s essentially a type of spring roll.
Traditionally, the main filling is ripe banana (usually saba bananas, a variety found in the Philippines), which is rolled in brown sugar before being wrapped in a lumpia wrapper.
Once assembled, the rolls are deep-fried to create a crunchy exterior that contrasts beautifully with the soft, caramelized fruit inside.
Turon is a beloved street food in the Philippines, and you’ll often find it filled with savory goodness.
But it’s the banana version that I love most!
Why You’ll Love These Banana Lumpia
Crowd-Pleaser: This unique dessert is so easy to make and even modify if you like. So feel free to add a drizzle of peanut butter or a few chocolate chips to the filling!
Quick & Easy: Get a couple of little hands involved, and you can have a whole batch ready in minutes.
Ingredients
- Ripe Bananas: These sweet and creamy fruits are the perfect filling for your lumpia.
- Jackfruit (optional): You can leave this out, but I love the added taste and texture. Use canned jackfruit if you can’t find fresh.
- Brown Sugar: A sprinkle of this molasses-rich sugar adds a delightful caramel flavor to the bananas.
- Ground Cinnamon: A dash of warmth and spice, cinnamon complements the bananas beautifully.
- Lumpia Wrappers: These thin, versatile wrappers hold everything together, creating a crispy exterior when fried.
- Vegetable Oil: The key to achieving that irresistible golden-brown crunch. Vegetable oil is a must for deep-frying.
How to Make Banana Lumpia
What I love about this dish is how it transforms a simple fruit into an irresistible dessert.
The contrast between the crispy exterior and the soft, sweet banana inside is truly something special.
Plus, the hint of cinnamon adds a lovely depth of flavor that complements the bananas’ natural sweetness.
But as delicious as it is, it could not be easier to recreate at home!
1. HEAT 2-3 inches of vegetable oil to 350°F in a large pot or skillet.
2. CUT the bananas in half across the middle, then slice each piece lengthwise, giving you 20 pieces in total.
3. MIX the brown sugar and ground cinnamon, then roll the bananas until fully coated.
4. POSITION a lumpia wrapper in a diamond shape in front of you. Place a banana slice on the wrapper, 2 inches from the bottom corner. Add shredded jackfruit, if using.
5. FOLD the bottom corner over the banana, then fold in the sides and roll tightly. Seal with water at the top point.
6. FRY seam side down for 2 minutes per side until golden brown.
7. DRAIN on a wire rack until cool. Enjoy!
Tips For the Best Banana Lumpia
If you haven’t tried making Banana Lumpia at home yet, I highly recommend giving it a go.
It’s a fun, rewarding way to spend an afternoon, and your taste buds will thank you.
Trust me, once you’ve experienced the joy of homemade Banana Lumpia, you’ll be hooked for life!
And with these tips, they’ll be perfect every time.
- The best bananas. Choose ripe but firm bananas, as they will hold their shape better during frying. Use Saba bananas if you can find them. They’re popular in the Philippines for their sweet flavor and creamy texture.
- How to wrap and seal. Ensure that the lumpia wrappers are tightly wrapped around the bananas. This prevents them from unraveling or allowing oil to seep inside during frying. Use a small amount of water to seal the wrapper’s edge, pressing firmly to create a secure seal.
- Maintain the oil temperature. Cook in batches to keep the oil at a steady heat.
- Drain any excess oil. After frying, place the lumpia on a wire rack to drain excess oil. This helps maintain their crispiness. Do not use paper towels, as the sugar syrup will stick.
- Cooling time. Allow the lumpia to cool for 5-10 minutes before serving. The filling will be HOT.
- Serving suggestions. Serve the banana lumpia with a scoop of vanilla ice cream, a drizzle of caramel sauce, or cinnamon sugar. You could also serve with dippers, like Nutella, peanut butter, or marshmallow fluff!
How to Store
Since these are deep-fried, they’re best enjoyed right away. Any leftovers will soften and lose their great texture, even after reheating.
That said, if you have extra, here’s what to do:
To Store: Place cooled, cooked banana lumpia in an airtight container and refrigerate for up to 3 days. Separate layers with parchment paper to prevent sticking.
To Reheat: Bake leftovers at 350°Fahrenheit (oven) for 10-15 minutes, or air fry at 375°Fahrenheit for 3-5 minutes. Avoid microwaving as it can make them soggy.
Note: I don’t recommend freezing these (cooked or uncooked) as the banana will turn to mush after thawing.
More Sweet & Fruity Desserts You’ll Love
Caramel Apple Dump Cake
Pig Pickin’ Cake
Pineapple Juice Cake
White Chocolate Raspberry Cookies
Banana Lumpia
10
servings15
minutes10
minutes149
kcalBanana Lumpia is a delightful fusion of sweet and crispy, featuring ripe, cinnamon sugar coated bananas and jackfruit wrapped in a golden lumpia wrapper.
Ingredients
vegetable oil, for deep frying
5 ripe bananas
1/4 cup brown sugar
1 teaspoon ground cinnamon
1 cup shredded jackfruit, optional
20 lumpia wrappers, thawed if frozen
Instructions
- Heat 2-3 inches of vegetable oil to 350°Fahrenheit in a large, heavy-bottomed pot or skillet.
- Cut the bananas in half across the middle, then cut each piece in half lengthwise.
- Mix the brown sugar and ground cinnamon in a shallow dish until well combined.
- Roll each banana slice in the cinnamon-sugar mixture, ensuring it is fully coated.
- Position a lumpia wrapper in front of you with a point on the bottom (it should look like a diamond on the table, not a square).
- Place a coated banana piece on the wrapper, positioning it horizontally about 2 inches above the corner closest to you. Add a few stips of jackfruit, if using.
- Fold the bottom corner over the banana, then fold in the left and right sides and roll tightly to encase the fruit completely. Moisten the top corner with a bit of water to seal the wrapper. Repeat this process with the remaining bananas and wrappers.
- Carefully place the wrapped bananas into the hot oil, seam side down. Work in batches to avoid overcrowding. Fry for about 2 minutes per side, until the lumpia are golden brown and crispy.
- Using a slotted spoon or skimmer, remove the fried lumpia from the oil and place them on a wire rack to drain excess oil (see note). The cinnamon-sugar mixture may seep out during the cooling process, that’s okay.
- Allow the banana lumpia to cool slightly before serving with a scoop of vanilla ice cream or a drizzle of caramel sauce. Enjoy!
Notes
- Don’t drain the cooked lumpia on paper towels, as the sugary syrup will stick and make a mess.
- The servings and calories listed are based on 2 per person.
