baked banana wontons

I bought a small jar of  Babbi hazelnut cream  on sale at a gourmet Italian grocery store a couple of weeks ago and I finally got a chance to use it. It is a spread, like Nutella, except that it does not contain any cocoa.  I used a small bit of it to make these banana wontons.  They’re super easy to make and no “recipe” is needed.  Let your creativity flow and make your own filling.  You may substitute Nutella, chocolate, peanut butter for the hazelnut cream or give the combination of cream cheese and strawberry preserves a try.  Better yet, how about pairing mascarpone and roasted figs with a drizzle of orange honey? Oh, the possibilities…..

For my version, I took wonton wrappers and spooned some of the hazelnut cream in the middle and added some small-diced bananas and some chopped nuts.  I found that small cubes of bananas made the wontons easier to fold and seal.  I folded them into triangles, sealing the edges with a little water.  I brushed a little bit of butter on top and baked them for about 10 minutes in 350-degree oven.  I’ve seen this dessert deep-fried, but they come out just as good baked, with no mess and extra calories. For the first batch (see below), I dusted the wontons with powdered sugar and garnished with some melted chocolate and nuts.  It was good, but I felt it needed a little something more so for the second batch (see first photo above), I dusted the wontons with both cinnamon and powdered sugar and  topped them with some whipped heavy cream with a little more sugar and a healthy splash of Kahlua Hazelnut. Much better!   What a simple and delicious dessert!

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12 thoughts on “baked banana wontons

  1. Pingback: orange hazelnut pull apart bread « daisy's world

  2. Nice! I really like these flavours and your plating. 🙂

    We’re just learning about plating in class these days, and it’s a lot more complicated than it looks… there’s so much to consider!

    • I have a hard time with plating. You’re right, it’s not always easy to make the food appealing on a plate. I tend to plate the same way every time. I need to be more creative in this area.

  3. These are so CUTE!!!! And I love that the answer to ‘not enough kick’ was ‘add booze.’ My first instinct would be to deep-fry a dessert like this but the lovely results you achieved with baking are inspiring.

    • Susan, my first instinct is always to deep-fry, but I’ve been trying to break the habit. I love fried foods, but I hate what it does to my waistline and to the stovetop. It’s always a mess after.


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