If you ever need a fun snack that really looks hard–but is actually super easy, these fun Peanut Butter Banana Egg Rolls are on the money.
Seriously just a handful of ingredients and 10 minutes, then you’re swimming in a banana-peanut butter gooey hot roll that is both filling, and kinda good for you.
Plus, they travel really well and you can put them in your kiddo’s lunch box–so they get a fun, but kinda healthy treat.
I mean, they’re eating a banana!
Peanut Butter Banana Egg Rolls – the Freaking Best Snack for Egg Roll-lovers
I don’t know about you, because, you know, the whole screen relationship thing, but I love roll-food.
Like sushi? Yep.
But my favorite has always been the traditional egg roll.
All that crunch and then an inside filled with yummy stuff–that is what does it for me for a snack, appetizer or, heck, a whole meal.
Turn that into a sweet treat and I’m so into it it’s not even funny.
And then there’s the ease of making these little Peanut Butter Banana Egg Rolls.
I like to slice my bananas.
But you could just break them in half while you’re peeling them–I do that sometimes because I’m like a barbarian when I peel–just rip it off!
They’re bananas, after all.
Then you smear the amount of peanut butter you want on the egg roll wrapper.
Which, for me, is kind of a lot of peanut butter.
I like it to smoosh out when I bite into the Peanut Butter Banana Egg Rolls–it’s nice.
Then you marry the peanut butter and the bananas.
Yeah, like you have to do the whole wedding ceremony–or not, just plop the banana in the middle of the peanut butter. Then they can just be common-law married.
Now, if you’ve wrapped a burrito before, you’ll recognize this technique used on the Peanut Butter Banana Egg Rolls here.
Just tuck in the sides snugly.
Flip up the bottom on top of the two sides, again, snugly.
If you don’t do it snugly, your banana and peanut butter are going to move around and possibly the whole egg roll fall apart, so do it snugly.
But not too tight, because then you tear the wrapper.
There’s a fine balance to be found between snug and too tight, but you can do it.
Then you roll from the bottom away from you, bringing the whole wrapper around all those ends you tucked in.
And the weight of the Peanut Butter Banana Egg Roll should totally keep it closed, so just set it on it’s side.
Then repeat all 8 times until you have a row of cute little Peanut Butter Banana Egg Rolls right there waiting for you.
But, note, they are not quiiiite finished yet.
Because here’s the yummy part.
Just put them in a pan for a couple of minutes to let the inside get warm and the outside a crispy golden.
That gets you the gooshey amazing insides that are so warm and tasty when you bite down.
Sigh, I wish I had another batch going right now.
Now, if you’re a smart cookie, you can bring these to a school party or you can make them for a big group of your friends.
But, if you want, you can just make these for the kids for their after school snack.
Such a versatile treat that basically anyone is going to love.
If you want to fancy them up a bit, you can add a “sauce” of powdered sugar and milk mixed together.
That would make for some amazing dipping.
But don’t send that to school. The lunchroom lady will not be amused by you sending icing to school with your kid’s snack.
Now, if you’re totally into these Peanut Butter Banana Egg Rolls, but you don’t have egg roll wrappers in the kitchen, don’t panic.
Just pin this recipe to your favorite snack ideas board on Pinterest, then go get your wrappers. We’ll wait.
And if you try these out and love them, be sure to drop us a 5-star rating to let us know you’d like more recipes just like this one!
- 4 bananas, cut in half
- 1/4 cup peanut butter
- 8 egg roll wrappers
- 2-3 cups oil for frying
- Spread a tablespoon of peanut butter in the middle of each egg roll
- Place half of a banana on top of peanut butter.
- Fold the sides of the wrapper in, the bottom up, and finally roll into a
- delicious egg roll. Use a dab of water to secure the end down.
- Fry egg rolls in oil heated to 300 degrees for about 2-3 minutes, rotating
- them to make sure all sides are lightly golden.
- Allow to cool on a paper towel.
Nutrition Information:Yield: 8 Serving Size: 2
Amount Per Serving: Calories: 1678 Total Fat: 173g Saturated Fat: 12g Trans Fat: 1g Unsaturated Fat: 153g Cholesterol: 3mg Sodium: 222mg Carbohydrates: 34g Fiber: 3g Sugar: 8g Protein: 6g