I don’t know who needs to hear this, but the bananas sitting on your counter getting progressively more spotted are not a problem, they’re a plan. Yes, you heard me right! This recipe came out of that exact moment where you look at bananas going bad and don’t want to make yet another banana bread loaf or have to add them to the ones already in a bag in the freezer. When it’s now, or its never.
That’s where these banana cinnamon brown sugar egg rolls come in. They’re crispy on the outside, soft and jammy on the inside, and honestly taste like banana bread and a churro decided to meet in the middle but also be much easier than making either. The filling is simple andddd that’s the point! Bananas, brown sugar, cinnamon, a little vanilla, pinch of salt. You cook it down just enough so it thickens and concentrates, which is what keeps everything from turning soggy once it’s inside the wrapper. Don’t skip that step. It’s the difference between something that holds together and something that leaks everywhere. And trust me when I say that – this recipe is born out of my second attempt, not the one I filmed on socials (so sorry!).
When you’re rolling these, keep it tight but not overstuffed. I know it’s tempting to load them up, but less is more here if you want that clean golden finish. A quick seal with water and you’re good to go. Frying gives you that classic crisp, but the air fryer works surprisingly well too, especially if you’re just making a small batch and don’t feel like dealing with oil. Either way, you’re looking for that deep golden color and a shell that has a little crackle when you tap it.
The cinnamon sugar coating at the end is optional (my photo version skipped it for context), but it really pushes these into dessert territory. If you skip it, they lean more like a sweet snack. If you go for it, they feel a little extra in the best way. I also won’t stop you from dipping these in peanut butter or adding something creamy on top. That part is completely yours to play with!
This is one of those recipes that feels like more effort than it actually is. It comes together quickly, uses ingredients you probably already have around the kitchen, and hits that sweet spot of being comforting without being heavy. It’s also a good reminder that simple combinations done well don’t need much else. If you’ve got bananas on the counter right now, you already know what to do next! Have fun, and don’t forget to tag me on socials if you happen to post a triumphant dessert photo. 🙂
Banana Cinnamon Brown Sugar Egg Rolls
Equipment
- Small skillet
- Mixing spoon or spatula
- Pastry brush (optional)
- Small bowl (for sealing)
- Frying pan or pot (for frying) OR air fryer
- Paper towels
Ingredients
The Filling:
- 3 ripe bananas mashed (leave some texture)
- 1/3 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
- Pinch of salt
For Egg Rolls:
- 8 egg roll wrappers
- 1 tablespoon water for sealing edges
For Cooking:
- Neutral oil for frying or cooking spray for air fryer
Optional Cinnamon Sugar Coating:
- 2 tablespoons granulated sugar
- 1/2 teaspoon cinnamon
Instructions
- In a small skillet over medium heat, add mashed bananas, brown sugar, cinnamon, vanilla, and salt. Cook for 3–5 minutes, stirring frequently, until slightly thickened and caramelized.
- Remove from heat and let cool for a few minutes.
- Lay an egg roll wrapper in a diamond shape. Spoon about 2–3 tablespoons of filling near the bottom corner.
- Fold the bottom corner over the filling, then fold in the sides, and roll tightly.
- Brush the top corner with water to seal. Repeat with remaining wrappers.
Cook (Frying method)
- Heat about 1–2 inches of oil in a pan to 350°F.
- Fry egg rolls in batches for 2–3 minutes per side until golden brown and crisp.
- Transfer to a paper towel-lined plate.
Cook (Air fryer method)
- Preheat air fryer to 375°F. Lightly spray egg rolls with oil.
- Air fry for 8–10 minutes, flipping halfway, until golden and crisp.
- While still warm, toss egg rolls in cinnamon sugar for a churro-style finish.
- Serve warm. The filling should be soft and jammy with a crisp outer shell.
Notes
Don’t overfill or they may burst while cooking.
Let the filling cool slightly before rolling to prevent soggy wrappers.
Great with a drizzle of peanut butter or a side of coconut whipped cream.