Crispy Banana Rolls

Table of Contents

- Shou zhua bing (crispy Chinese pancake) or pastry: 1 piece
- Egg: 1 (for egg wash)
- White sugar: Optional, for sprinkling

1. Trim the banana: Start by cutting off both ends of the banana to remove the tough tips.
2. Peel the banana: Carefully peel the banana and set it aside.

1. Place the banana on the pancake: Lay the shou zhua bing or pastry flat on your work surface. Position the peeled banana on one edge of the pancake or pastry.
2. Roll the banana: Gently roll the pancake or pastry around the banana, starting from one end and rolling toward the other. Ensure the banana is fully wrapped and that the pancake or pastry seals well.
3. Cut the roll: Once the banana is wrapped, use a knife to divide the rolled banana into 8 equal pieces. This will make bite-sized banana rolls that are easy to bake and serve.

Place on a baking tray: Line a baking pan with parchment paper to prevent sticking. Place the banana rolls on the prepared baking pan, with the seams of the pancake or pastry facing down to avoid unrolling during baking.
Prepare the egg wash: Crack the egg into a small bowl and separate the yolk from the white. Discard the egg white or save it for another recipe. Use the egg yolk to brush the tops of the banana rolls. This egg wash helps give the rolls a shiny, golden finish when baked.

1. Sprinkle sugar: If you like a sweeter treat, sprinkle a little white sugar on top of the egg-washed rolls.

Add sesame seeds: For a nutty crunch, sprinkle some white sesame seeds over the rolls. This step is optional but adds extra texture and flavor to the final product.

1. Preheat the oven: Preheat your oven to 375°F (190°C). Make sure the oven is fully preheated before placing the rolls inside for even baking.
2. Bake the banana rolls: Place the baking tray in the oven and bake for 15-20 minutes, or until the rolls are golden brown and crispy on the outside. The pastry should be flaky, and the banana inside should be warm and tender.

Cool slightly: Remove the banana rolls from the oven and let them cool on the baking tray for a few minutes. This allows the rolls to set and makes them easier to handle.
Enjoy: Serve the banana rolls warm for the best texture and flavor. You can enjoy them as they are, or drizzle with honey, chocolate sauce, or your favorite sweet topping for added indulgence.

- Alternative pastry options: If you don’t have access to shou zhua bing (Chinese pancake), you can use puff pastry, filo dough, or even tortillas as a substitute. Adjust the cooking time depending on the type of pastry used.

- Banana ripeness: Use a ripe banana for this recipe, as it will be naturally sweet and soft when baked. However, avoid overripe bananas, as they may become too mushy inside the roll.
- Customization: You can customize the filling by adding a little cinnamon or nutmeg to the banana before wrapping it. For a more decadent version, spread a little Nutella or peanut butter on the pancake or pastry before rolling up the banana.
- Air fryer option: If you prefer, you can use an air fryer to make these banana rolls even crispier. Preheat your air fryer to 180°C (350°F) and cook for 8-10 minutes, flipping halfway through.