Back in college, I used to rush to Aling Yolly’s kariton every afternoon, joining the crowd of excited students waiting for her famous Banana Turon. The satisfying crack of that caramelized sugar coating, the perfectly ripened saba banana melting with sweet langka inside, it was heaven for just ₱15!
Now I’ve spent years perfecting this crispy banana turon recipe to match those unforgettable merienda moments. After countless attempts (and some hilarious kitchen disasters), I’ve finally nailed that exact street food magic that had us all lining up after class.
Trust me, once you master this recipe, your kitchen will become the new tambayan spot, with family members mysteriously appearing right when that caramel starts crackling in the pan.
Whether you’re missing home like me or just craving the perfect afternoon treat, this Filipino turon recipe will transport you straight back to those sweet Filipino afternoon food trip
Why You’ll Love This Recipe
- Perfect Texture Combination: Experience the satisfying crackle of caramelized sugar giving way to tender, sweet bananas
- Authentic Taste: Brings true Filipino street food flavors to your home kitchen
- Make-Ahead Friendly: Can be prepared in advance and fried just before serving
- Cost-Effective: Creates restaurant-quality dessert at a fraction of the cost
- Versatile: Enjoy as merienda (afternoon snack), dessert, or even breakfast
- Crowd-Pleaser: Universally loved by both kids and adults
Banana Turon (Lumpiang Saging)
Equipment
- Deep frying pan or kawali
- Wire rack (para sa pagpapatuyo)
- Tongs [Sipit]
- Kitchen thermometer (optional)
- Knife and cutting board
- Small bowl of water (for sealing wrappers)
Ingredients
Primary Ingredients:
- 12 saba bananas saging na saba – peeled and halved lengthwise
- 24 spring roll wrappers balat ng lumpia
- 1 cup granulated white sugar asukal
- ½ cup sweetened jackfruit strips minatamis na langka
- Canola oil for deep frying mantika
Optional Garnishes:
- Vanilla ice cream
- Caramel sauce
- Powdered sugar pulbos na asukal
Instructions
- Begin by preparing your ingredients. Peel the saba bananas (saging na saba) and cut each one lengthwise into two halves. The bananas should be ripe but still firm (hinog pero matigas pa) to hold their shape. Pat the sweetened jackfruit strips (minatamis na langka) dry to prevent oil splatter during frying.
- Set up your rolling station with spring roll wrappers (balat ng lumpia), prepared bananas, jackfruit strips, and granulated sugar (asukal). Keep the wrappers covered with a damp cloth (basang tela) to prevent them from drying out.
- For assembly (pagbabalot), place a wrapper in a diamond position on your work surface. Roll a banana piece in sugar, then place it near the bottom corner of the wrapper along with 2-3 pieces of langka. Fold the bottom point over the filling, then fold both sides inward. Roll tightly upward, sealing the edges with water. Roll the wrapped turon in additional sugar for caramelization.
- Heat canola oil (mantika) in a deep frying pan or kawali to 350-375°F (177-190°C). If you don’t have a thermometer, test the oil by dropping a small piece of wrapper – it should bubble immediately and rise to the surface.
- Fry the turon in batches, seam-side down first, for 3-4 minutes or until golden brown and caramelized (hanggang maging gintong-brown at caramelized). Maintain steady oil temperature for even caramelization. Don’t overcrowd the pan as this will lower the oil temperature.
- Remove from oil using tongs (sipit) and place on a wire rack (hindi sa paper towel) to drain and maintain crispiness. Never stack hot turon to keep them crispy. Serve immediately while hot and crunchy, optionally with vanilla ice cream or a sprinkle of powdered sugar (pulbos na asukal).
Tips from Lola’s Kitchen
- Choose saba bananas that are yellow with some black spots for optimal sweetness
- Pat jackfruit dry before using to prevent oil splatter
- Double-wrap if using thin wrappers to prevent bursting
- Keep oil temperature steady for even caramelization
- Never stack hot turon to maintain crispiness
Traditional Serving Suggestions
- Serve immediately while hot and crispy
- Traditional pairing with sago’t gulaman
- Perfect with afternoon tea or coffee
- Popular as street food wrapped in banana leaves
- Modern serving with ube ice cream
Troubleshooting Guide
- Wrapper Breaking:
- Cause: Too much filling or old wrappers
- Solution: Use less filling or double-wrap
- Not Crispy:
- Cause: Oil not hot enough
- Solution: Maintain 350-375°F temperature
- Sugar Burning:
- Cause: Oil too hot
- Solution: Lower heat, monitor temperature
Ingredient Alternatives
- Saba Banana: Plantains (cooking bananas)
- Jackfruit: Mango strips or macapuno
- Spring Roll Wrappers: Rice paper (adjust technique)
- White Sugar: Brown sugar or muscovado
Storage & Reheating
Storage:
- Room temperature: Up to 6 hours
- Freezer (uncooked): Up to 3 months
- Avoid refrigeration
Reheating:
- Air fryer: 350°F for 2-3 minutes
- Toaster oven: 350°F for 3-4 minutes
- Avoid microwave (makes wrapper soggy)
Variations
- Ube Turon
- Add ube halaya spread
- Roll in ube sugar
- Cheesy Turon
- Add quick-melt cheese
- Best served hot
- Nutella Turon
- Spread thin layer of Nutella
- Add chopped nuts
Frequently Asked Questions
Q: Can I make this ahead for a party? A: Best served fresh. If needed, prepare and freeze uncooked, then fry before serving. Q: Why did my sugar not caramelize? A: Oil temperature too low or sugar not evenly coated. Q: How do I prevent oil splatter? A: Ensure ingredients are dry and maintain proper oil temperature.
Banana Turon (Lumpiang Saging)Nutrition
The Story Behind Filipino Banana Turon
Growing up in the bustling streets of Manila, the sweet aroma of caramelizing sugar and frying bananas was an afternoon ritual that drew crowds to street food carts. Banana turon, a beloved Filipino dessert-snack, represents the ingenious fusion of Chinese spring roll techniques with native Filipino ingredients – a delicious testament to our country’s rich culinary heritage.
This humble street food traces its origins to the pre-colonial era when bananas, particularly the native saba variety, were a staple in Filipino households. The introduction of spring roll wrappers (lumpia wrappers) by Chinese traders transformed how Filipinos enjoyed their bananas, leading to the creation of what we now know as turon. The addition of langka (jackfruit) strips, a tropical fruit abundant in the Philippines, elevated this simple snack into a more complex treat.
What makes turon truly special is its evolution from a simple merienda (afternoon snack) to a celebrated dessert found in both humble carinderias and high-end Filipino restaurants. The magic lies in its contrasting textures – the shattering crispiness of the caramelized wrapper giving way to soft, sweet banana and chewy jackfruit within. Street vendors perfected the art of achieving that signature golden-brown color and candy-like outer shell that makes this treat irresistible.
Today, banana turon has transcended its street food origins to become a global ambassador of Filipino cuisine. Modern interpretations feature creative twists like added ube (purple yam), cream cheese, or chocolate, but the classic combination of saba banana and langka remains the gold standard. From busy Manila streets to Filipino-American households, this beloved snack continues to bring joy and nostalgia with every crispy, caramel-coated bite.
Whether enjoyed as an afternoon treat with hot coffee, served à la mode in trendy cafes, or prepared for special occasions, banana turon embodies the Filipino talent for transforming simple ingredients into something extraordinary. Its enduring popularity proves that sometimes the most humble beginnings can create the most beloved culinary treasures.
