If you love caramelized banana desserts, this Caramelized Banana Crispy Rice Paper Rolls recipe is going to be your new favorite treat. Sweet, golden bananas wrapped in crispy rice paper with a rich coconut sauce for dipping—it’s a texture and flavor dream.
The crispy exterior, soft caramelized bananas, and creamy coconut drizzle make this a simple yet delicious dessert that comes together in no time!
What is a Caramelized Banana Dessert?
Caramelized banana is made by cooking ripe bananas with butter, sugar, and cinnamon until golden and slightly sticky. The process enhances the natural sweetness of the bananas, creating a deep caramel-like flavor.
In this recipe, they’re wrapped in rice paper and pan-fried until crispy, giving them a satisfying crunch. Paired with a sweetened coconut sauce, this dessert is simple, delicious, and perfect for any banana lover!
Why You’ll Love This Recipe
- Crispy and caramelized: The rice paper gets golden and crunchy while the bananas inside stay soft and caramelized.
- Easy to make: This dessert comes together in under 30 minutes with simple ingredients.
- Naturally sweet: The caramelized bananas bring out their own natural sweetness, making this a delicious but not overly sugary treat.
Ingredients
For the Caramelized Bananas Rice Paper Rolls:
- Ripe bananas: The star of the recipe! Bananas become naturally sweeter when caramelized, making them the perfect filling.
- Butter: Adds richness and helps caramelize the bananas to perfection.
- Brown sugar: Creates a deep caramelized flavor and enhances the sweetness of the bananas.
- Cinnamon: Brings warmth and spice that complements the sweetness of the caramelized banana.
- Sesame seeds: Adds a subtle nuttiness and a little crunch inside the roll.
- Rice paper: The wrapper that turns crispy when pan-fried, giving the dessert its satisfying crunch.
For the Sweet Coconut Sauce:
- Coconut milk: The base of the sweet coconut sauce, adding a creamy and slightly tropical flavor.
- Sugar: Sweetens the coconut sauce just enough without overpowering it.
- Corn starch slurry: Helps thicken the coconut sauce for a silky-smooth texture.
- Salt: A tiny pinch enhances all the flavors in the sauce.
How to Make Caramelized Banana Crispy Rice Paper Rolls
Prepare the bananas
Peel a banana, cut it in half widthwise, then slice each half lengthwise to create four equal pieces. Repeat with the remaining bananas until you have 12 pieces in total.
Caramelize the bananas
In a large pan over medium-low heat, melt the butter, brown sugar, and cinnamon. Stir until the sugar is melted and bubbly, about 1-2 minutes.
Add the banana pieces and cook for 3-4 minutes per side, flipping halfway, until caramelized and golden brown. Transfer to a plate and set aside.
Make the coconut sauce
In a small pot, combine coconut milk, sugar, corn starch slurry, and salt. Heat over low until it starts to simmer and slightly thickens. Turn off the heat and set aside.
Assemble the rolls
Dip a sheet of rice paper in lukewarm water, shake off the excess, and lay it flat on a cutting board. As it softens, place three pieces of caramelized banana and a pinch of sesame seeds in the center.
Fold the left and right corners slightly towards the middle, then fold the bottom over the bananas and roll up tightly. Double-wrap by repeating the process with a second sheet of rice paper for extra crispiness. Repeat with the remaining ingredients.
Pan-fry until crispy
In a pan, heat 1-2 tablespoons of oil over medium heat. Add the wrapped banana rolls and cook for 4-5 minutes per side until golden and crispy.
Serve and enjoy
Drizzle with coconut sauce or serve on the side for dipping. Enjoy while fresh and crispy!
Watch the Video Tutorial Below!
Storage
These crispy banana rolls are best enjoyed fresh, as the rice paper can soften over time. If needed, reheat them in a pan to bring back the crispiness.
Tips
- Use ripe but firm bananas: Overripe bananas can become too mushy when caramelized, so choose ones that are just soft enough but still hold their shape.
- Double wrapping is key: Using two layers of rice paper helps create an extra crispy texture that holds up better when pan-fried.
- Don’t soak the rice paper too long: A quick dip in lukewarm water is enough to rehydrate.
Caramelized Banana Crispy Rice Paper Rolls
Equipment
Ingredients
Rice Paper Rolls
- 3 ripe bananas
- 3 tablespoon butter
- 2.5 tablespoon brown sugar
- ½ teaspoon cinnamon
- 1-2 tablespoon sesame seeds
- 8 sheets rice paper
Sweet Coconut Sauce
- ¾ cup coconut milk
- 2.5 tablespoon sugar
- 2 teaspoon corn starch + 1 tablespoon water mixed to make a slurry
- ⅛ teaspoon salt
Instructions
- Peel a banana, cut in half width-wise, then cut in half again lengthwise to get 4 equal pieces. Repeat with remaining bananas until you get 12 total pieces.
- In a large pan over medium-low heat, add butter, brown sugar, and cinnamon and stir until sugar has melted and bubbly, about 1-2 mins. Add banana halves to the pan and cook until golden brown and caramelized, flipping halfway, about 3-4 mins per side. Turn off the heat then transfer bananas to a plate and set aside.
- In a small pot, add coconut milk, sugar, corn starch slurry, and salt. Heat over low heat until slightly simmering and thickened. Turn off heat and set aside.
- To assemble, rehydrate 1 sheet of rice paper by dipping in lukewarm water, shaking off excess water, and laying flat on a cutting board. As it softens, add 3 pieces of banana and a pinch of sesame seeds. Fold the left and right corners slightly towards the middle, then fold the bottom corner over the bananas and roll up a few times. Double wrap the banana roll in another sheet of rehydrated rice paper and folding the same way as before. This helps create a thicker layer for that crispy bite. Repeat with remaining ingredients.
- In a pan, heat 1-2 tablespoon of oil then add the caramelized banana rice paper rolls and sear on each side for 4-5 mins until crispy. Enjoy while fresh and crispy!
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