Mine didn't come out as nice-looking as the ones on the Imperial Sugar site. I could've wrapped the banana slices more tightly in the wrapper and made them more cylindrical instead of flat. The original directions about how to roll them aren't very clear other than rolling into a cylinder but I like to wrap them completely, including the sides so I bring the bottom of the wrapper up over the bananas, fold over the two ends to almost meet in the middle (like an envelope) and roll the whole thing into the top, keeping the seam down during baking. Regardless of their appearance, this was really good as the lumpia wrapper did get crispy in the oven and the baked banana caramelized beautifully. Top with a little melted nutella and some drizzles of caramel? Heaven in a bite.
3/4 cup light brown sugar
2 teaspoons cinnamon
8 bananas, peeled and ends cut
8 lumpia wrappers*
confectioners' sugar for dusting, if desired
Salted caramel for drizzling
Melted chocolate for drizzling
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- In a medium bowl, combine brown sugar and cinnamon.
- Working one at a time, dredge banana in cinnamon sugar mixture and place banana on lumpia wrapper. Bring bottom edge of wrap tightly over banana, rolling from bottom to top until the top of sheet is reached, being careful not to tear wrapper. Repeat with remaining wrappers and filling.
- Place wrapped bananas onto prepared baking sheet and lightly coat with cooking spray. Place into oven and bake for 20-25 minutes, or until golden brown.
- Serve immediately, garnished with confectioners sugar (optional) and drizzle with salted caramel and melted chocolate, if desired.