: Banana Burritos

DSC_0557This lovely decadence was adapted from an Asmah Laili recipe. Asmah is well-known as a Singaporean radio personality turned gourmet. She has produced several beautiful cook books. I am happy to own a few.

Her recipes are a mix of traditional and fusion dishes, at times with a nod to Western tastes. Like this delightful dessert; ooey-gooey, mildly spiced, mashed banana inside a fried burrito. That sounds awesome but that’s not all. It’s served warm with sides of custard, ice cream, and a drizzle of caramel sauce. Tone down the sweetness and add texture with crunchy toasted almonds.


The silky to-die-for caramel sauce is from Ree Drummond’s easy caramel sauce recipe. The custard was not from scratch. I used Bird’s instant custard powder. Any instant custard will do the trick.

…Oh baby, is it rich!

In fact, SO rich, this is a dessert better served in smaller portions. At least until you can recover enough for another round.

And a date with a treadmill to follow!



5 ripe bananas (3 mashed smooth, 2 coarsely mashed)

12 soft tortillas ( *soft taco size, not the large size for making quesadillas )

1/4 cup brown sugar

3 tbsp butter

2 tbsp lemon juice

1/2 tsp ground cinnamon

+ custard thickener for banana filling: 3 tbsp custard powder mixed with 6 tbsp water.

+ small amount of flour and water mixed to a paste for sealing tortilla ends.

+ vegetable oil for frying

+ Toasted almonds for garnish

+ Prepared custard and caramel sauce for drizzling


No need for mixing bowls, you can do all this in the skillet if you want.

DSC_0508 In skillet, over medium heat, melt butter.. Add brown sugar followed by 3 smoothly mashed bananas, cinnamon, and lemon juice. Cook until just bubbly. Lower heat and coarsely mash in the remaining 2 bananas followed by the custard thickener.

DSC_0520 Mix well and cook on low for about 5 minutes, stirring occasionally .Turn off and allow to cool.


Prepare caramel sauce and custard. Toast almonds, if using.

DSC_0529Lay out each tortilla and dollop on the banana filling. Then, taking some flour-water paste with your finger, moistened all around the inside perimeter of the tortilla. and roll as you would a burrito. Seal the ends using extra paste if needed. Do this until all burritos are rolled. If you aren’t sure how to roll a burrito, here is a video showing how:

DSC_0546Heat a wok with about an inch deep of oil. Fry burritos, a couple at a time just until golden (about 3-4 minutes), flipping half way through. Remove to paper towels. Serve warm with a scoop of ice cream, drizzled custard and caramel, and a sprinkling of toasted almonds. Makes about 1 dozen burritos.