Crispy Banana Turon with Buttery Caramel Drizzle

After years of searching for the perfect dessert to cap off our family dinners, I stumbled upon a recipe that has become an absolute staple in our home – Crispy Banana Turon with Buttery Caramel Drizzle. From the first bite, the combination of the crunchy, golden-brown wrapper, the soft, sweet banana inside, and that decadent buttery caramel drizzle was pure bliss. Even my pickiest eater, my youngest son, can’t get enough of these. They’re surprisingly easy to make, yet feel incredibly special, making them perfect for both casual weeknights and festive gatherings. If you’re looking for a dessert that’s guaranteed to impress and satisfy your sweet tooth, look no further. This Crispy Banana Turon recipe is a game-changer, and I’m thrilled to share all the secrets to making it just as perfect in your kitchen as it is in mine.

Ingredients

• Ripe Bananas (Saba or Plantain): 3 large, firm-ripe bananas are ideal. Saba bananas are traditionally used for turon in the Philippines due to their slightly tangy flavor and ability to hold their shape during cooking. Plantains, when ripe, offer a similar texture and sweetness, making them a great substitute if Saba bananas are unavailable. The ripeness is crucial – you want them sweet but still firm enough to prevent them from becoming mushy when fried.
• Spring Roll Wrappers: 12 pieces of square spring roll wrappers provide the perfect crispy exterior. These thin wrappers crisp up beautifully when fried, creating that signature crunch of turon. Look for wrappers that are pliable and not overly dry to prevent tearing during wrapping.
• Brown Sugar: ½ cup of packed brown sugar adds a rich, molasses-like sweetness that caramelizes beautifully inside the turon. The brown sugar not only sweetens the bananas but also contributes to the delightful gooeyness and caramel notes within each bite.
• Vegetable Oil: 2 cups of vegetable oil (or other neutral oil like canola or peanut oil) are needed for deep frying. A neutral oil with a high smoke point ensures even cooking and a crispy exterior without imparting unwanted flavors. Deep frying is key to achieving the signature crispy texture of turon.
• Unsalted Butter: ¼ cup of unsalted butter forms the base of the luxurious caramel drizzle. Unsalted butter allows you to control the saltiness of the caramel and provides a rich, creamy flavor that complements the sweetness of the bananas and brown sugar.
• Granulated Sugar: ½ cup of granulated sugar is used to create the caramel itself. Granulated sugar melts and caramelizes evenly, creating a smooth and golden base for the buttery caramel drizzle.
• Heavy Cream: ¼ cup of heavy cream adds richness and body to the caramel drizzle, creating a smooth and pourable consistency. Heavy cream also balances the sweetness and adds a velvety texture to the caramel.
• Pinch of Salt: A pinch of salt enhances the sweetness of the caramel and balances the overall flavor profile. Salt is crucial in caramel making as it prevents it from becoming overly sweet and cloying.

Instructions

1. Prepare the Bananas: Begin by peeling the bananas. If using large bananas, you may want to cut them in half crosswise to create more manageable pieces for wrapping. Cutting them in half also ensures they cook through evenly and fit nicely within the spring roll wrappers. Set the banana pieces aside while you prepare the other components.
2. Wrap the Turon: Lay out a spring roll wrapper on a clean, flat surface. Place a banana piece near the corner closest to you. Sprinkle about a tablespoon of brown sugar over the banana piece. The brown sugar will melt and caramelize as the turon fries, creating a delightful gooey filling.
3. Roll the Turon: Fold the corner of the wrapper over the banana, tucking it in snugly. Fold in the sides of the wrapper, similar to how you would wrap a burrito. Continue rolling tightly until you reach the opposite corner, sealing the turon. Ensure the wrapper is tightly sealed to prevent the filling from escaping during frying and to achieve maximum crispiness. Repeat this process with the remaining bananas and spring roll wrappers.
4. Heat the Oil: In a deep, heavy-bottomed pan or pot, pour in the vegetable oil. Heat the oil over medium-high heat. The oil is ready when a small piece of wrapper dropped into it sizzles immediately and floats to the top. Maintaining the correct oil temperature is essential for achieving a crispy, golden-brown turon without burning it. Use a thermometer if you have one; the ideal temperature is around 350-375°F (175-190°C).
5. Fry the Turon: Carefully place the wrapped turon into the hot oil, working in batches to avoid overcrowding the pan and lowering the oil temperature too drastically. Fry for about 2-3 minutes per side, or until golden brown and crispy. Turn the turon gently with tongs to ensure even browning on all sides. Keep a close eye on them as they can brown quickly.
6. Drain Excess Oil: Once the turon are golden brown and crispy, remove them from the oil using tongs or a slotted spoon. Place them on a wire rack lined with paper towels to drain excess oil. This step is crucial for preventing soggy turon and maintaining their crispy texture. The wire rack allows air to circulate around the turon, keeping them crispier for longer.
7. Prepare the Caramel Drizzle: While the turon is draining, prepare the buttery caramel drizzle. In a medium saucepan, melt the granulated sugar over medium heat. Stir constantly with a heatproof spatula or wooden spoon until the sugar melts and turns into a golden amber caramel. Be patient and stir continuously to prevent the sugar from burning. The color should be a rich amber, not too dark, to avoid a bitter taste.
8. Add Butter to Caramel: Once the sugar is caramelized, carefully add the unsalted butter to the saucepan. It will bubble and sputter, so be cautious. Stir continuously until the butter is fully melted and incorporated into the caramel. The butter adds richness and creaminess to the caramel, transforming it into a luscious drizzle.
9. Incorporate Heavy Cream and Salt: Gradually pour in the heavy cream to the caramel mixture, stirring constantly. The caramel may seize up initially, but continue stirring until it becomes smooth and creamy again. Stir in a pinch of salt to balance the sweetness and enhance the flavors. Continue to cook for another minute or two, stirring constantly, until the caramel drizzle thickens slightly.
10. Drizzle and Serve: Arrange the crispy banana turon on a serving platter. Generously drizzle the warm buttery caramel sauce over the turon. Serve immediately while the turon is still warm and crispy and the caramel is gooey and delicious. For an extra touch, you can garnish with a sprinkle of coarse sea salt or a dusting of cinnamon.

Nutrition Facts

(Per serving, approximate, based on 2 turon per serving, may vary based on specific ingredients and oil absorption)

• Serving Size: 2 Turon
• Calories: 350 kcal
• Fat: 18g
• Saturated Fat: 8g

Preparation Time

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes

How to Serve

• Classic Dessert: Serve warm as a delightful dessert after any meal. The combination of crispy turon and warm caramel is the perfect sweet ending.
• Snack Time Treat: Enjoy as a satisfying afternoon snack with a glass of cold milk or iced tea. It’s a great way to curb sweet cravings.
• Party Appetizer: Cut turon into smaller, bite-sized pieces and arrange them on a platter for a unique and crowd-pleasing appetizer at parties or gatherings.
• With Ice Cream: Pair warm turon with a scoop of vanilla ice cream for a decadent dessert experience. The contrast of warm and cold, crispy and creamy is heavenly.
• Dipped in Chocolate: Offer a side of melted dark chocolate or milk chocolate for dipping. The chocolate adds another layer of richness and flavor complexity.
• Garnished with Nuts: Sprinkle chopped nuts like peanuts, almonds, or pistachios over the caramel-drizzled turon for added texture and nutty flavor.

Additional Tips

1. Use Ripe but Firm Bananas: The key to perfect turon is using bananas that are ripe but still firm. Overripe bananas will become mushy and can leak out of the wrapper during frying. Slightly underripe bananas might not be sweet enough. Look for bananas that are mostly yellow with a few brown spots.
2. Don’t Overcrowd the Pan: When frying the turon, avoid overcrowding the pan. Overcrowding will lower the oil temperature, resulting in soggy turon. Fry in batches, allowing enough space between each turon for even cooking and browning.
3. Seal the Wrappers Tightly: Ensure the spring roll wrappers are tightly sealed to prevent the brown sugar and banana filling from leaking out during frying. A tight seal also contributes to a crispier exterior. You can use a tiny bit of water or egg wash to seal the final edge of the wrapper if needed.
4. Control the Oil Temperature: Maintaining the correct oil temperature is crucial. If the oil is too hot, the turon will brown too quickly on the outside and may be undercooked inside. If the oil is too cold, the turon will absorb too much oil and become soggy. Use a thermometer to monitor the oil temperature and adjust the heat as needed.
5. Make Caramel Drizzle Ahead (with caution): The caramel drizzle can be made ahead of time and stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over low heat or in the microwave before serving. However, freshly made caramel is always best for its smooth texture and flavor. Be careful when reheating as caramel can burn easily.
6. Experiment with Fillings: While classic banana turon is delicious, feel free to experiment with other fillings. Consider adding slices of jackfruit (langka), sweet potato (kamote), or even a sprinkle of cinnamon or nutmeg along with the brown sugar for a twist on the traditional recipe.

FAQ Section

Q1: Can I use frozen spring roll wrappers?
A1: Yes, you can use frozen spring roll wrappers, but make sure to thaw them completely according to the package instructions before using. Thaw them in the refrigerator overnight or at room temperature for a few hours. Properly thawed wrappers will be pliable and easier to work with, preventing tearing during wrapping.

Q2: What if I can’t find Saba bananas? Can I use regular Cavendish bananas?
A2: While Saba bananas are traditional, you can use Cavendish bananas (the most common type) or plantains as substitutes. Cavendish bananas will be sweeter and softer than Saba bananas, so they might become slightly softer during frying. Plantains, when ripe (yellow with black spots), offer a texture and flavor closer to Saba bananas and work very well in turon. Choose bananas that are firm-ripe for the best results, regardless of the variety.

Q3: How do I store leftover turon?
A3: Leftover turon is best enjoyed fresh for optimal crispiness. However, if you have leftovers, store them in an airtight container in the refrigerator. They will lose some of their crispness, but you can reheat them in an air fryer or oven at 350°F (175°C) for a few minutes to help crisp them up again. Avoid microwaving, as this will make them soggy. The caramel drizzle should be stored separately in an airtight container in the refrigerator and reheated gently before serving.

Q4: Can I make turon ahead of time and fry them later?
A4: It’s best to fry turon shortly before serving for maximum crispiness. However, you can prepare the wrapped turon ahead of time and store them in a single layer in an airtight container in the refrigerator for up to a few hours before frying. This can save time if you are preparing for a party or gathering. Just ensure they are fried while still relatively cold for the best results.

Q5: My caramel drizzle became too thick/thin. How can I fix it?
A5: If your caramel drizzle is too thick, add a tablespoon of heavy cream or milk at a time, stirring until you reach the desired consistency. If it’s too thin, simmer it over low heat for a few more minutes, stirring constantly, until it thickens slightly. Be careful not to overcook it, as it can become too hard. The consistency will also thicken slightly as it cools.

Q6: Can I bake turon instead of frying to make it healthier?
A6: While baking turon won’t achieve the same level of crispiness as frying, you can bake them for a healthier alternative. Preheat your oven to 375°F (190°C). Brush the wrapped turon lightly with melted butter or oil and bake on a baking sheet lined with parchment paper for about 15-20 minutes, flipping halfway through, until golden brown. They will be softer and less crispy than fried turon, but still delicious. You can also try air frying them for a crispier result compared to baking, using a similar temperature and time, checking for doneness and crispness.

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