BAKED BANANA “FRITTER” SPRING ROLLS & BANANA CHOCOLATE “CREPE” SPRING ROLLS

You may wonder why the words “fritter” and “crepe” appear in the titles of these recipes (and in quotation marks). The first variation is clearly not a fritter at all, as the banana is neither battered or fried, and the second variation is clearly not a crepe. Rather, both are inspired by food memories of mine involving banana fritters and crepes respectively.

Plant-based and low-sugar, both options are baked in the oven and ridiculously easy to assemble. It is not my intention to spam you with dessert spring rolls, but they are in hot demand at Marizpan HQ, and so we are constantly coming up with new versions.

When I was growing up in Australia, at least once a week we visited Chinatown as a family. Are you familiar with the ubiquitous fried, syrupy bananas with ice-cream served in many a Chinese establishment? Yes, those ones. Well, I loved them. Actually, I still love the flavour combination, but it goes without saying that they are far from healthy. I had the notion to try out a version of dessert spring rolls that might replicate the flavour of those battered, fried, sugary bananas in a slightly more wholesome way. I am thrilled to say that, not only are these the easiest dessert spring roll version I have made thus far, but absolutely delicious too.

I implore you to serve them with vanilla ice-cream and a drizzle of maple or rice malt syrup (if only for the sake of flavour balance “authenticity” 😀 ). My creamy cashew-based custard would also work for a less sweet option.

The second version was an attempt to recreate the flavours of my favourite treat when we were in the south of France in 2010 during my pregnancy with Louie; chocolate and banana crepes. Again, I am happy to report recipe-testing success!

Please feel free to do as I did and make a double batch (one of each version!) and do let me know which is your favourite!

And don’t forget, if you’d like a simple how-to guide, see my quick DIY Dessert Spring Rolls video on Instagram.

Thanks to the generosity of some dear friends, we have just returned from a wonderful weekend in the countryside spent bathing, picking berries in the forest, eating far too much comfort food (I literally had veggie burgers and sweet potato fries twice in one day), exploring and having lots of rest, chats and cuddles.

Returning to the city, my heart is heavy with sadness, not because our little vacation is over (we are very thankful for the time we had), but rather over recent tragic events both near and far. I will be prioritising meditation tonight… and trying to ground myself in gratitude for the things that are right with the world in the midst of all that seems wrong.

<3 MM xx

BAKED BANANA “FRITTER” SPRING ROLLS

Makes 12

INGREDIENTS

1 large banana, sliced
75 ml walnuts, crushed (optional)
3-4 tbsp sesame seeds (optional)
6 sheets dairy-free filo pastry
50 ml olive oil
Syrup & vanilla ice-cream of choice for serving

DIRECTIONS

1. Heat oven to 180°C fan.
2. Place one sheet of filo on a clean surface. Brush the entire sheet lightly with oil and place a second sheet over it. Pat across the surface lightly with your hands to smooth out.
3. Cut the double filo sheet in quarters, widthways.
4. Lightly brush the sides of each pastry strip with a little oil.
5. At the top of each strip of pastry, add 3-4 slices of banana and a sprinkle of crushed walnuts if using.
6. Roll the top section over the once, then fold the sides in too, before continuing to roll all the way down, creating a secure filled pastry parcel. Repeat the process.
7. Place all the spring rolls on a baking paper lined tray, leaving a little space in between each one. Brush each roll lightly with oil. You can sprinkle the sesame seed on at this point, or you can toast them lightly and serve them on the side as an optional “sprinkle”.
8. Bake for 20 mins until golden and crispy.
9. Serve warm, preferably with ice-cream and syrup.

 

BAKED BANANA CHOCOLATE “CREPE” SPRING ROLLS

Makes 12

INGREDIENTS

1 large banana, sliced
4 squares (30-40 g) dark chocolate, chopped
75 ml flaked almonds/chopped toasted hazelnuts (optional)
6 sheets dairy-free filo pastry
50 ml olive oil
Whipped coconut cream or vanilla ice-cream of choice for serving (optional)

DIRECTIONS

1. Heat oven to 180°C fan.
2. Place one sheet of filo on a clean surface. Brush the entire sheet lightly with oil and place a second sheet over it. Pat across the surface lightly with your hands to smooth out.
3. Cut the double filo sheet in quarters, widthways.
4. Lightly brush the sides of each pastry strip with a little oil.
5. At the top of each strip of pastry, add 3-4 slices of banana, some chopped chocolate and a sprinkle of nuts if using.
6. Roll the top section over the once, then fold the sides in too, before continuing to roll all the way down, creating a secure filled pastry parcel. Repeat the process.
7. Place all the spring rolls on a baking paper lined tray, leaving a little space in between each one. Brush each roll lightly with oil. You can sprinkle the sesame seed on at this point, or you can toast them lightly and serve them on the side as an optional “sprinkle”.
8. Bake for 20 mins until golden and crispy.
9. Serve warm or cold. If serving cold, an extra drizzle of dark chocolate over the top of each roll looks lovely.