Tag: Bananas

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DESSERTS

Banana and marzipan spring rolls with cinnamon and banana liqueur


If marzipan is difficult to get where you are, see in the Glossary how you can make your own.

BANANA MARZIPAN2Serves 4

The marinade:
2 teaspoons/10 ml brown sugar
¼ teaspoon/pinch of cinnamon
1½ cup/375 ml banana liqueur
juice of 1 lemon
4 bananas, peeled

The spring rolls:
2 sheets spring roll wrappers, cut in half
1 free-range egg, lightly beaten
4 strips of marzipan, 2 cm/0.7 in wide/ 8 cm/3 in long and 2 mm/0.07 in thick
oil for deep-frying

  • Combine the sugar, cinnamon and banana liqueur in a shallow glass dish.
  • Cut the peeled bananas lengthways in half and each half in quarters, then add to the marinade and leave for 30 minutes.
  • Drain and reserve the marinade.
  • Brush the edges of each pastry sheet with the beaten egg as you go along.
  • Put a strip of marzipan between two quarters of banana and place on a sheet of pastry.
  • Roll the pastry up, folding in the sides to prevent the filling from squeezing out, and put aside under a damp cloth.
  • Repeat with the rest of the ingredients.
  • Heat the oil to about 180°C/356°F and deep-fry the spring rolls until golden, and drain on kitchen paper.
  • Keep warm uncovered.
See the Glossary for safety tips on deep-frying.

To serve:

  • Slice each roll in half at an angle and arrange on the servings plates.
  • Pour the reserved marinade into dipping bowls and serve immediately.