This 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.
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.
Prepare caramel sauce and custard. Toast almonds, if using.
Lay 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:
Heat 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.