© 2019 by Peter Harman, FoodGuru.com, and FoodGuruUniversity.com. All rights reserved.

Jun 15

Banana Egg Roll





The sauce:

Melt butter in a skillet. Add brown sugar and one tablespoon water.

Cook on low heat until the sugar melts and bubbles. Remove from the heat and season with cinnamon, red chili flakes, cayenne pepper and black pepper. Allow to cool to room temperature. The sauce will become very thick at room temp, but re-liquify when heated.


Place one egg roll wrapper on the counter so it’s shaped like a diamond. Place a quarter sized circle of egg yolk on the top of the wrapper. Top with a half banana and some of the sauce. Roll the wrapper around the banana until the halfway point. Tuck the edges and roll tightly. Repeat with the remaining egg rolls.



Deep fry in 350-degree oil until they float and turn golden brown. Remove from the oil and drain on paper towels. Roll in a mixture of 1 part cinnamon and 7 parts granulated sugar.


To serve:

Place a scoop of vanilla ice cream in a bowl. Arrange two egg rolls in the bowl. Drizzle with chocolate sauce, raspberry sauce, a dollop of whipped cream, a few fresh raspberries, kiwi slices and powdered sugar... YUM!




8 – 7x7 inch egg roll wraps

4 bananas, cut in half, round tips removed

1 egg yolk, beaten

1 quart oil for deep frying



2 tablespoons butter

1 cup brown sugar

1 tablespoon water½ teaspoon cinnamon

¼ teaspoon red chili flakes

¼ teaspoon cayenne pepper

¼ teaspoon black pepper


Serve with:

vanilla ice cream

chocolate sauce

raspberry sauce

whipped cream

fresh raspberries

kiwi, sliced thin

powdered sugar


Cinnamon Sugar:

7 parts granulated sugar

1 part cinnamon

New Posts
  • PROCESS: In a saucepan, heat orange juice and vinegar, stir in sugar. Cut the red peppers in half, de-seed and place in the food processor. Cut the jalapeno peppers in half and leave the seeds for heat. Puree the peppers. Add the peppers to the sugar mixture. Bring to a boil. Add the Certo and red food coloring. Stir well. Remove from the stove, cool and store in a jar with a tight fitting lid. *Certo is fruit pectin made from lime peels, it's used to thicken jams and jellies, you'll find it in the canning section of your grocery store. INGREDIENTS: 1 cup orange juice ½ cup red wine vinegar 1 quart granulated sugar 1 lb pureed red bell peppers 4 jalapeno peppers, pureed 2 boxes Certo 6 drops red food coloring
  • PROCESS: Place the peanut butter and butter in a large bowl. Beat with an electric beater until it is light and fluffy. Add the chopped peanuts and blend. Serve with Honey Molasses Bread and Red Pepper Jelly. INGREDIENTS: 2 cups peanut butter 1 lb. butter, softened ½ cup chopped roasted peanuts
  • PROCESS: Oat Mix: Heat a pint of milk in a saucepan until it boils. Add a cup of quick oats, 1/2 stick of butter and 2 teaspoons of salt. Cook very slowly for 5-minutes. Remove from the heat and allow it to cool to room temp. Dough: Place 1 cup of water, dry yeast, vegetable oil, honey, molasses, and ground ginger in a bowl. Allow this to sit for ten minutes so the yeast can bloom. Add the oat mixture to the yeast mixture mix with a spoon. Add wheat flour and mix with a heavy spoon. Add high gluten flour and mix by hand until incorporated. Pour the dough out onto a lightly floured surface, knead for 10-minutes. Lightly oil a bowl and place the dough in the bowl. Cover with plastic and store in a warm place for about an hour until the dough doubles in size. Punch down the dough to remove the air. Roll into golf ball sized rolls. Place two inches apart on a baking sheet lined with parchment paper. Allow the dough to rise again. When the rolls feel like little balloons, place them in a cold oven. Turn the oven to 350-degrees and bake until golden brown. Brush with melted butter immediately. *I like to bake this bread in a cold oven because the rising heat will finish proofing the last little bit of the dough. The result is Great Bread, don't forget the red pepper jelly and peanut butter! INGREDIENTS: Oat Mix: 1 pint milk 1 cup quick oats 1/2 stick butter 2 teaspoons salt Dough: 1 cup warm water 3 tablespoons dry yeast 4 tablespoons vegetable oil 4 tablespoons honey 4 tablespoons molasses 1 teaspoon ground ginger 3 cups whole wheat flour 2 cups high gluten flour Additional flour for kneading