Best 10 Banana Rolls Recipes

UPSIDE DOWN BANANA BREAD CINNAMON ROLLS RECIPE BY TASTY

Steps:

• In a large, microwave-proof bowl, combine the milk and melted butter. Microwave for 40 seconds, until the milk mixture reaches 110˚F (45˚C). Add the yeast, then let sit for 10 minutes.
• Add the granulated sugar, salt, mashed bananas and stir.
• Add 3½ cups (435 g) of flour, ½ cup (60 g) at a time, stirring between each addition.
• Transfer the dough to a floured surface and knead for 3 minutes, adding more flour ¼ cup (30 g) at a time if the dough is sticking to your hands or the surface. Form the dough into a ball.
• Add the oil to clean large bowl and place the dough in the bowl. Cover with a kitchen towel and let rise for in the refrigerator for at least 3 hours, or overnight, until doubled in size.
• Once the dough has risen, roll it out to a ¼-inch-thick (6-mm) rectangle about 18x12 inches (20x30 cm).
• Make the filling by mixing the melted butter, granulated sugar, and cinnamon together in a small bowl.
• Spread the filling evenly over the dough. Roll up the dough and slice into 15 1½-inch (4-cm) thick slices (discard the ends).
• Make the caramel sauce: In a small saucepan over medium heat, combine the butter, brown sugar, salt, vanilla, and honey. Keep stirring to prevent the sugar from sticking to the pan. Bring to a gentle boil, then remove the pan from the heat.
• Pour the caramel sauce into a 9x12-inch (23x30-cm) baking dish and sprinkle the walnuts on top of sauce. Arrange the rolls in the dish so there are 3 rows of 5 rolls.
• Cover with plastic wrap and let the rolls rise for 15 minutes, in a warm place.
• Preheat the oven to 350˚F (180˚C).
• Remove the plastic wrap and bake the cinnamon rolls for 40 minutes, or until light golden brown.
• Let cool for 20 minutes, then invert the rolls onto a serving platter. Leftover cinnamon rolls can be stored up to 5 days in the refrigerator. Reheat in the microwave or oven.
• Enjoy!

BANANA SPRING ROLLS

Steps:

• Preheat the oil in a deep-fryer or large cast-iron skillet to 375 degrees F (190 degrees C).
• Peel bananas, and slice them in half lengthwise, then crosswise into fourths. Place one piece of banana diagonally across the corner of a spring roll wrapper, and sprinkle with brown sugar to taste. Roll from the corner to the center, then fold top and bottom corners in, and continue rolling. Dip your finger in water and brush the last edge to seal. Repeat with remaining banana pieces.
• Fry a few banana rolls at a time in the hot oil until evenly browned. Remove to paper towels to drain. Serve hot or cold.

HAM BANANA ROLLS WITH CHEESE SAUCE

Steps:

• For sauce, melt butter in saucepan, add flour and stir until smooth.
• Stir in milk slowly.
• Add cheese and cook, stirring constantly until smooth and thickened.
• Remove from heat but keep warm.
• Spread each ham slice lightly with mustard.
• Peel each banana.
• Wrap a slice of ham around each banana, mustard side to the banana.
• Bruch tips of bananas with melted butter.
• Place rolls in a greased shallow baking dish.
• Pour prepared cheese sauce over all.
• Bake at 350 for 30 minutes or until bananas are tender and easily pierced with a fork.
• Serve hot with the cheese sauce from the dish.

BANANA CHOCOLATE SPRING ROLLS

Steps:

• Preheat the oil to 350 degrees F in a large, deep (at least 2 quarts) pot.
• Place 1 piece of the quartered banana and several small chocolate pieces at the bottom of the wonton wrapper. Sprinkle with sugar and wet the edges with water. Repeat with remaining ingredients. Wrap like a burrito and drop into the oil. Fry until golden brown and place on a plate with paper towels to soak up excess oil until ready to serve.
• Sprinkle again with sugar. Place on the serving plate with a scoop of ice cream.

BANANA AND MANGO SPRING ROLLS WITH COCONUT-CHOCOLATE GANACHE

Steps:

• For ganache:
• Combine coconut milk, palm sugar, and ginger in heavy medium saucepan. Bring mixture to simmer over medium heat, stirring until sugar dissolves. Remove from heat. Add chocolate and whisk until mixture is melted and smooth. DO AHEAD Ganache can be made 1 day ahead. Cover and refrigerate. Before serving, stir over low heat just until pourable.
• For spring rolls:
• Line baking sheet with parchment paper. Place 1 spring roll wrapper on work surface in diamond shape (1 pointed end toward you and 1 pointed end in opposite direction). Place 1 banana piece across center of wrapper, then 2 mango strips. Fold bottom pointed corner of spring roll wrapper up over fruit, then fold in sides over fruit. Brush unfolded part of spring roll wrapper with beaten egg. Roll up wrapper, enclosing fruit completely. Place on prepared baking sheet. Repeat with remaining spring roll wrappers, banana halves, mango strips, and beaten egg. DO AHEAD Spring rolls can be made 4 hours ahead. Cover with plastic wrap and refrigerate.
• Pour enough vegetable oil into heavy deep skillet to reach depth of 1 1/2 inches; heat oil to between 360°F and 375°F. Working in 2 batches, add spring rolls to hot oil and cook until golden and crisp, turning often, about 3 minutes per batch. Using slotted spoon, transfer spring rolls to paper towels to drain.
• Place 1 spring roll on each of 8 plates. Garnish with mint sprigs. Drizzle with coconut-chocolate ganache.

BANANA COCONUT ROLLS

Steps:

• Mix sour cream with lemon juice and honey. Coat banana cubes with sour cream mixture; roll bananas in toasted coconut. Serve on toothpicks or bamboo skewers.

BANANA-PECAN SWEET ROLLS

Steps:

• In a large bowl, combine 2 cups flour, sugar, yeast and salt. In a small saucepan, heat milk and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Add the bananas, egg and vanilla; beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into a 16-in. x 6-in. rectangle. Brush with butter to within 1/2 in. of edges. Combine the pecans, sugar and allspice; sprinkle over dough to within 1/2 in. of edges. , Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut each into 16 slices. Place cut side up on greased baking sheets. Cover and let rise in a warm place until doubled, about 30 minutes. , Bake at 400° for 12-15 minutes or until golden brown. Remove from pans to wire racks. , In a small bowl, combine the confectioners; sugar, lemon juice and enough milk to achieve desired consistency; drizzle over warn rolls. Serve warm.

FILIPINO TURON - FRIED BANANA EGG ROLLS RECIPE - (4.2/5)

Steps:

• Slice each banana in half, then cut each piece into quarters. Lay out one egg roll wrapper on a clean surface. Place a banana piece on wrapper near bottom edge and sprinkle about a teaspoon of sugar on top. Roll sugared banana in wrapper once, then turn in edges and keep rolling. Seal the opposite edge with water. Deep fry at 350°F until golden brown, about 3-5 minutes on each side. Drain on paper towels.

BANANA ROLLS

Steps:

• Preheat oven to 350.
• Mix splenda, cream cheese, bananas and vanilla in a bowl using a hand mixer.
• Mix until creamy.
• Place crescent rolls on an ungreased baking sheet.
• Spread about 1 tablespoon of filling onto each crescent roll and roll into crescent shape.
• Bake in preheated oven 12 to 15 minutes or until lightly browned.

BANANA CHOCO WONTON ROLLS WITH RASPBERRY SAUCE

Steps:

• 1. Preheat oven to 375f Peel the bananas and cut each length wise into quarters Lay a wonton wrapper on a clean cutting board
• 2. Roll bananas into sugar Place a piece of banana near the corner of the wrapper a few chocolate chips Roll to wrap the banana/chips Wet the corner of the wonton wrapper to seal Wet the inside of the two ends, press down to seal Repeat the process until all are rolled
• 3. Brush the wonton rolls with softened butter or egg wash Place the 12 banana rolls on a baking sheet and bake for 15 minutes time varies Remove from oven and serve with Raspberry Sauce
• 4. RASBERRY SAUCE
• 5. 1.Combine the raspberries, sugar, and orange juice in a saucepan. Whisk the cornstarch into the cold water until smooth. Add the mixture to the saucepan and bring to a boil. 2.Simmer for about 5 minutes, stirring constantly, until the desired consistency is reached. The sauce will thicken further as it cools. 3.Puree the sauce in a blender or with a handheld immersion blender and strain it through a fine sieve. Serve warm or cold. The sauce will keep in the refrigerator for up to two weeks.