This Filipino Sweet Banana Lumpia recipe features caramelized banana and cinnamon sugar inside crispy wrappers. Perfect as a dessert or sweet treat, these Turons are endlessly customizable with chocolate chips, mangoes, or coconut flakes.
Why You'll Love This Banana Lumpia Recipe
Banana Lumpia (turons) are a delicious and easy-to-make dessert that will have your family members asking for more. The recipe is simple, and the ingredients can easily be found in most grocery stores.
Best of all, this dish can be prepared ahead of time so you can serve it as a last minute addition to a menu.
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Ingredients Overview
- Lumpia wrappers Homemade Lumpia Wrapper Recipe
- Cooking bananas like Plantain or Saba bananas
- Brown sugar
- Vegetable oil
- Cinnamon Sugar
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How To Make Banana Lumpia
The rolling process is the same as our Traditional Pork Lumpia shown in How To Roll Lumpia. You can also use our recipe to make Homemade Lumpia Wrappers from scratch.
Select medium ripe Plantain bananas unless the tiny Saba bananas are available. These types of bananas are starchier, and hold their shape better after cooking. When they are cooked they become sweet and flavorful.
Step 1: Cut the ends off the plantain, slice down one side, and unwrap the banana from the thick plantain peel.
Step 2: Cut in half, then cut into quarters lengthwise. Roll in a bowl with some brown sugar.
Step 3: Place one or two quartered lengths of sugared banana on a lumpia wrapper. Roll up twice. Dampen sides with water on your fingertips, and fold over side flaps.
Step 4: Seal side flaps with water, then finish rolling up into a medium tight 'cigar'.
Step 5: Heat some of the oil in a skillet until hot. Drop a few lumpia in and lower heat so that the lumpia brown slowly on all sides, allowing the banana inside to cook also.
Work in small batches, and place on absorbent paper to pull away any excess oil. Dust with powdered sugar or even homemade cinnamon sugar when cool. Serve hot or cold.
Serving Suggestions
Banana lumpia are traditionally served with cinnamon sugar or powdered sugar garnish, but also are fabulous with our Baileys Chocolate Ganache or Salted Caramel sauce for a perfectly decadent drizzle.
Substitutions and Variations
Some useful tips and substitutions when making this recipe:
- You can use any spring roll wrapper to make these, but lumpia wrappers are best.
- Don't substitute your table or snack bananas to make this dish, as they will be mushy.
- Strips of jack fruit are also popular added to banana lumpia. You will find jack fruit canned, and after draining it, would add a small strip in place of one banana quarters. Roll up, and then shallow fry.
- If you love these dessert lumpia, you will love our Traditional Pork Lumpia, or our meatless Fresh Vegetable Lumpia.
Tips for Success
Helpful tips to help you when making this recipe:
- Use firm, ripe bananas: Choose bananas that are ripe but still firm, like saba or plantains, to prevent them from turning mushy when frying.
- Wrap tightly: Roll the lumpia snugly to keep the banana and sugar inside and prevent the wrapper from opening during frying.
- Add a little sugar inside: Sprinkle a bit of brown sugar inside the wrapper before rolling to create a caramelized coating while frying.
- Seal the edges well: Brush a little water or beaten egg on the edge of the wrapper to help seal it and avoid leaking.
- Fry in hot oil: Make sure the oil is hot enough (around 350°F) so the lumpia cooks quickly and turns golden without absorbing too much oil.
- Drain excess oil: Place fried lumpia on a paper towel-lined tray to remove extra oil and keep them crisp.
- Cook in batches: Avoid overcrowding the pan to ensure even frying and maintain the crispy texture.
Storage Options
Here is how I store leftovers when making this recipe:
- Room temperature: Serve fried banana lumpia (turons) shortly after cooking for the best crispness, ideally within a few hours.
- Refrigerator: Store cooled turons in an airtight container for up to 2 days, but note the wrapper may lose some crispiness.
- Freezer: Freeze uncooked banana lumpia in a single layer on a tray, then transfer to a freezer-safe bag for up to 1 month; fry directly from frozen.
- Reheating: Reheat in a 350°F oven or air fryer for 5-10 minutes to restore crispiness rather than microwaving, which can make them soggy.
Related Recipes
- Korean Sushi
- Subgum Wonton Soup
- Fluffy Steamed White Rice
- Fresh Vegetable Lumpia
- Blackstone Philly Cheesesteaks
Frequently Asked Questions
Yes, especially when still hot and with some caramel or chocolate sauce!
Ripe but firm saba bananas are your best bet for making Filipino Turons (banana lumpia). They hold their shape during frying and offer a delightful sweetness. Avoid overripe bananas as they'll turn mushy.
Just until golden brown and crispy, usually around 2-3 minutes per side. Don't overcrowd the pan, as it can lower the oil temperature and result in soggy lumpia.
Asian Recipes
Get The Recipe!
Banana Lumpia (Turons)
Equipment
- 1 Presto Electric Skillet
Ingredients
- ½ cup vegetable oil for shallow pan frying lumpia rolls
- 2 plantains, yellow
- 1 cup brown sugar
- 30 Lumpia wrappers
Instructions
- Trim and unpeel plaintains from their casing. Cut in half, then cut each half into quarters lengthwise.2 plantains, yellow
- Add the brown sugar to a large bowl, add the cut plantains and toss to coat in sugar well.1 cup brown sugar
- Lay out a lumpia wrapper on a flat board. Have a small bowl of water nearby for sealing the wrapper. Place two rounded teaspoons of vegetable mixture on the lumpia wrapper. Center placement, but about 2" from bottom edge of wrapper.30 Lumpia wrappers
- Lift the bottom edge of the lumpia wrapper up and over the banana filling, rolling twice as you do so.
- Dip your fingers in the water and dampen the left and right sides of the lumpia wrapper. Take the left side of the wrapper and pull toward the center, sealing the damp wrapper against the roll. Repeat with the right side of the wrapper.
- Use fingers dipped in the water, dampen the remaining exposed upper portion of the wrapper. Now gently roll with just enough tightness to create a little tension. roll the wrapper up like a mini cigar. Use water to dampen any loose edges so they all lay smoothly.
- Repeat until all 30 lumpia wrappers are filled. Let sit for a few minutes so all sealing water is absorbed.
- While lumpia rolls are sitting, heat a few tablespoons of the remaining oil in a large skillet or electric skillet. Lay out lumpia in the hot oil, shallow frying and turning until golden brown on all sides, adding more of the remaining oil as needed. Work in small batches.½ cup vegetable oil
- Remove fried lumpia and lay on a paper towel to absorb any excess oil. Serve immediately with your favorite dipping sauce.
Notes
- Use firm, ripe bananas: Choose bananas that are ripe but still firm, like saba or plantains, to prevent them from turning mushy when frying.
- Wrap tightly: Roll the lumpia snugly to keep the banana and sugar inside and prevent the wrapper from opening during frying.
- Add a little sugar inside: Sprinkle a bit of brown sugar inside the wrapper before rolling to create a caramelized coating while frying.
- Seal the edges well: Brush a little water or beaten egg on the edge of the wrapper to help seal it and avoid leaking.
- Fry in hot oil: Make sure the oil is hot enough (around 350°F) so the lumpia cooks quickly and turns golden without absorbing too much oil.
- Drain excess oil: Place fried lumpia on a paper towel-lined tray to remove extra oil and keep them crisp.
- Cook in batches: Avoid overcrowding the pan to ensure even frying and maintain the crispy texture.
Nutrition
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