Turon – that sweet street food upgrade that turns your ordinary saging into a crispy-caramel jackpot! It’s the kind of merienda that has everyone stalking your kitchen like FBI agents when that langka-banana combo hits the hot oil, and makes your kapitbahay suddenly remember they need to “borrow something” right when the sugar starts caramelizing. When that golden brown wrapper starts glistening with caramel, suddenly your typical hapon feels like a food cart festival.
Let’s be real – this isn’t your typical pritong saging na nilagyan lang ng wrapper. Turon is that street food superstar that makes your usual banana cue look like it needs a master class! With saging na saba that’s sweeter than your crush’s good morning texts, langka that adds more plot twist than your favorite teleserye, and that caramelized sugar coating that’s crunchier than your last relationship – this snack proves why sometimes the best things in life are wrapped in lumpia wrapper.
Best part? This banana turon recipe is more affordable than your daily coffee shop runs! Whether you’re trying to recreate your favorite street vendor’s version, wanting to impress your bisita without breaking the bank, or just craving something sweet that’ll make your coffee/tea time feel special, this Turon recipe has your back.
Promise, by the time that caramel starts crackling, you’ll have everyone forgetting about expensive desserts faster than your last sweldo!
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
Preparation:
Prepare the Bananas (Paghahanda ng Saging)
- Peel saba bananas
- Cut each banana lengthwise into two halves
- Ensure bananas are ripe but still firm (hinog pero matigas pa)
Prepare the Workspace (Paghahanda ng Lugar-gawaan)
- Set up your rolling station with wrappers, banana pieces, jackfruit, and sugar
- Keep wrappers covered with damp cloth (basang tela) to prevent drying
Assembly:
Wrapping Process (Pagbabalot)
- Place wrapper in diamond position
- Roll banana in sugar
- Place sugared banana and 2-3 langka strips near bottom corner
- Fold bottom point over filling
- Fold sides inward
- Roll tightly upward
- Seal with water
- Roll in additional sugar
Cooking:
Frying (Pagpriprito)
- Heat oil to 350-375°F (177-190°C)
- Fry in batches, seam-side down
- Cook until golden brown and caramelized (3-4 minutes)
- Drain on wire rack (hindi sa paper towel)
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 (Tradisyonal na Paraan ng Paghahain)
- 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 (Mga Solusyon sa Karaniwang Problema)
- 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.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.