Sweet Treat, Rediscovered: Banana Turons

Classic Turon

Hmmmm . . . need to work on my chocolate drizzling.

It's said that when something has been lost, it takes fresh eyes to find it again. In the case of banana turons, it took fresh tastebuds. Shortly after I launched my blog, I received a welcoming comment from fellow blogger Shaved Ice Sundays who expressed a fondness for this Filipino fried banana snack that a friend had introduced to her. 

As I read her comment, I instantly recalled the delight of biting into the delicately crisp wrapper, glazed with caramelized brown sugar that oozed out of the sweet, almost custard-y banana center. That's when it dawned on me: I love turons, too! How could I have possibly forgotten?

Well, it's also said that familiarity breeds contempt or, in this case, indifference. Turons were a common childhood treat for me and when a food is so common and familiar, our tastebuds somehow become inured to its flavor, no matter how delicious. Gone is the novelty, the thrill of newness. It's the gastronomic shrug-off, as if to say, "Been there, tasted that". One way to recapture that lost sense of pleasure is to experience it through the enthusiasm of an unjaded palate. 

That's how I felt about banana turons so when another person expressed such enjoyment from a snack long relegated to obscurity in the back pages of my mental menu, it spurred me to try it again. And with one bite, I found myself reunited with a forgotten deep-fried friend.

So reach back into your culinary memories for a favorite food that you haven't tasted in a while. For whatever reason it was set aside, perhaps it's time to give it another bite. If you've recently had a marvelous dish you've never tried before, tell someone! By sharing our enjoyment and enthusiasm for all manner of food whenever and with whomever we can, chances are we may rekindle someone's love of a long-neglected favorite. 

Accordingly, this recipe is dedicated to Shaved Ice Sundays - thank you for inspiring me to rediscover this sweet treat!

Banana Turons - Two Ways

Traditionally made with ripe saba, or plantain, I made these with regular bananas. Be sure to pick ones that still have a bit of green on the peel - too ripe and the bananas may become mushy after frying. And yes, they are basically banana lumpias!

Nutty-Rummy Turon

The white chocolate drizzling needs work, too.

Makes 12-16

The Basics

3-4 bananas, ripe but still a bit green

12-16 lumpia (spring roll) wrappers, found in the refrigerated section at many Asian stores

1/4 cup brown sugar, on a plate or shallow bowl

Slice bananas in half, lengthwise, and then slice each half across so that you have 4 pieces/banana;

For Classic Turon:

1 jar or can of langka (jackfruit), cut into strips

2 Tbs lemon juice

1. Slice bananas as directed above then dip pieces into lemon juice and dredge in brown sugar;

2. Place sugared banana on bottom third of a lumpia wrapper and top with 2 slices of langka;

3. Fold the bottom edge over the filling, tucking under firmly then fold over the side edges, making sure they are straight all the way up;

4. Gently but firmly, roll the turon all the way to the top. Moisten the top edge with water to seal the roll completely;

5. Repeat with remaining banana pieces.

For Nutty-Rummy Turon:

1/4 cup walnuts, chopped finely

1/4 cup dark rum

1. Slice bananas as above then soak in rum for 3-5 minutes;

2. Dredge one piece in brown sugar and place on bottom third of a lumpia wrapper. Sprinkle 1-2 tsps of walnuts on top;

3. Fold the bottom edge over the filling, tucking under firmly then fold over the side edges, making sure they are straight all the way up;

4. Gently but firmly, roll the turon all the way to the top. Moisten the top edge with water to seal the roll completely;

5. Repeat with remaining banana pieces.

For complete instructions on how to wrap and fry lumpia/turons, check out my slideshow tutorial How to Wrap Lumpia!

To fry:

1. In a large sauté or fry pan, heat enough oil to cover the turons halfway - about 1/2"; to test for readiness, dip a corner of the turon - if it sizzles, it's ready!

2. Arrange turon in the pan so that they are not crowded and fry until golden brown; turn over once until other side is also golden brown.

3. Remove from pan and place in a colander or plate lined with paper towels to absorb excess oil.

Serve hot with chocolate sauce or a scoop of ice cream!

Chocolate Sauce:

 

1/4 - 1/2 cup milk, dark or white chocolate chips

1-2 Tbsps milk

Place chips and milk in small microwave-safe bowl; microwave on high for 20-30 seconds or until chips start melting. Stir to blend chips and milk.