Baked Cinnamon Sugar Banana Lumpia Recipe

A Sweet Twist on a Filipino Classic

Imagine biting into a crispy, golden lumpia wrapper that gives way to warm, gooey bananas coated in fragrant cinnamon sugar—a perfect harmony of crunch and sweetness in every bite. This baked banana lumpia is a delightful twist on the beloved Filipino treat, traditionally deep-fried but here made lighter and healthier without sacrificing flavor or texture.

Whether you’re looking for a tasty snack, a crowd-pleasing dessert, or an easy party treat, this baked version hits all the right notes. It’s fuss-free, less oily, and just as addictive as the classic. Plus, we’ll share foolproof tips to help you achieve that perfect crispy exterior and luscious filling every time.

For those new to lumpia, it’s a cherished Filipino dish famous for its crispy spring rolls that can be savory or sweet. Banana lumpia (or turon) is one of the most popular sweet versions, celebrated at family gatherings, street markets, and festive occasions across the Philippines.

What Is Banana Lumpia?

Lumpia is the Filipino take on spring rolls—a versatile snack or appetizer wrapped in delicate lumpia wrappers and filled with savory or sweet ingredients. Common savory fillings include vegetables, pork, or shrimp, while sweet lumpia like banana lumpia offers a dessert option loved by many.

Banana lumpia, often called turon, traditionally features slices of ripe saba or Cavendish bananas wrapped in lumpia skins along with a hint of brown sugar, then deep-fried to a caramelized golden crisp. Some variations add slices of jackfruit for extra aroma and sweetness.

In recent years, baking banana lumpia has become popular as a healthier alternative. Baking reduces oil use, making cleanup easier and resulting in a lighter, less greasy snack. Though the texture is slightly different from frying, the baked version still delivers satisfying crispiness and the signature warm, sweet filling that makes banana lumpia irresistible.

Culturally, banana lumpia is more than just a snack—it’s a symbol of Filipino hospitality and celebration, often shared during fiestas, family reunions, and street food festivals throughout the Philippines.

Ingredient Breakdown – What Makes This Recipe Shine

Bananas:
For the best banana lumpia, choose ripe but firm bananas to avoid soggy fillings. The saba variety is traditional, known for its sweetness and firmness, but ripe Cavendish bananas work well too. Overripe bananas can become too mushy, making the filling watery.

Lumpia Wrappers:
Fresh lumpia wrappers are ideal for pliability and crispiness. They can usually be found in Asian grocery stores, either fresh or frozen. If frozen, thaw carefully and separate sheets gently to avoid tearing. Handling with slightly damp hands and covering unused wrappers helps prevent drying out.

Cinnamon Sugar:
A classic blend of ground cinnamon and granulated sugar provides the warm spice and sweet crunch that complements the bananas perfectly. Aim for a balanced ratio—typically 1 teaspoon cinnamon per ¼ cup sugar works well. Using freshly ground cinnamon elevates the flavor with vibrant aroma.

Optional Mix-Ins:
To customize, add a tablespoon of brown sugar for deeper caramel notes, a splash of vanilla extract for fragrance, or chopped nuts like walnuts or pecans for crunch. Raisins or dried cranberries also add texture and bursts of flavor.

Oil Alternatives:
Instead of deep frying, brushing lumpia with melted butter or using a light spray of cooking oil ensures a golden, crispy finish when baked. This reduces fat while still delivering satisfying crunch.

Pro Tip: Use room temperature bananas when preparing filling to blend easily with cinnamon sugar and maintain texture.

Equipment You’ll Need

• Baking sheet lined with parchment paper or a silicone baking mat to prevent sticking and ease cleanup.

• Pastry brush for applying butter or oil evenly on lumpia before baking.

• Mixing bowls for combining cinnamon sugar and preparing the banana filling.

• Sharp knife and cutting board for slicing bananas and optional add-ins.

• Reliable oven with accurate temperature control—preheat fully before baking for crispiness.

• Optional: Wire cooling rack to place lumpia on after baking, helping them stay crisp and cool evenly.

Preparing the Banana Lumpia Filling

Start by slicing bananas into even, bite-sized pieces or lightly mashing them for a creamier filling—both textures work depending on preference. Toss the bananas gently with cinnamon sugar to evenly coat every piece, balancing the sweet warmth with fruit’s natural flavor.

If using optional ingredients like vanilla extract, nuts, or dried fruits, fold them in carefully so the filling doesn’t become too wet or heavy. Avoid adding too much moisture, which can lead to soggy lumpia skins.

Work quickly to fill the lumpia wrappers to keep the bananas from browning and the sugar from melting prematurely. Use just enough filling to avoid overstuffing, which can cause the wrappers to tear or not crisp properly.

How to Roll Perfect Banana Lumpia

Rolling lumpia can seem tricky at first, but with a few tips, you’ll be a pro in no time. Start by placing one wrapper on a clean surface in a diamond shape (point facing you). Spoon about 2 tablespoons of banana filling near the bottom corner, leaving edges clear to prevent overflow.

Fold the bottom corner over the filling, then fold in the left and right sides snugly. Roll the lumpia tightly toward the top corner, sealing the edge with a dab of water or beaten egg to keep it secure during baking.

Avoid overfilling to prevent bursting or sogginess. Work quickly but gently to keep wrappers from drying or tearing. Lining the rolled lumpia on a parchment-lined baking sheet, seam side down, helps keep them sealed and crisp.

Baking Instructions for Crispy, Golden Lumpia

Preheat your oven to 400°F (200°C). Arrange the rolled lumpia on a baking sheet lined with parchment or a silicone mat.

Brush each lumpia lightly with melted butter or spray with cooking oil—this step is key to developing a crisp, golden exterior without deep frying.

Bake for 15–20 minutes, turning once halfway through, until the lumpia are browned and crispy on all sides.

For extra crispiness, you can finish under the broiler for 1–2 minutes—watch carefully to avoid burning.

Remove from oven and transfer to a wire rack to cool slightly; this helps prevent sogginess by allowing steam to escape.

Flavor Variations & Add-Ins

• Caramel Drizzle: Drizzle baked lumpia with homemade or store-bought caramel sauce for extra indulgence.

• Nutty Crunch: Add chopped pecans, walnuts, or almonds into the banana filling for texture.

• Tropical Twist: Incorporate diced ripe mango or pineapple pieces along with the banana.

• Spiced Up: Mix in a pinch of ground ginger, nutmeg, or clove with cinnamon sugar for warmth and complexity.

• Vegan Version: Use vegan lumpia wrappers and swap butter for coconut oil or vegan margarine.

Serving Suggestions

Serve warm banana lumpia straight from the oven for the best texture. They pair wonderfully with:

• A scoop of vanilla ice cream or coconut milk ice cream.

• A dusting of powdered sugar or cinnamon sugar for extra sweetness.

• A side of fresh tropical fruit or a berry compote to balance richness.

• Dips like chocolate sauce or caramel for dipping fun.

Great as finger food for parties, afternoon snacks, or a delightful end to a meal.

Storage & Reheating Tips

Store leftover banana lumpia in an airtight container at room temperature for up to 1 day or refrigerate for 2–3 days.

Reheat in a preheated oven at 350°F (175°C) for 5–7 minutes to restore crispiness. Avoid microwaving, which makes them soggy.

You can freeze unbaked lumpia on a parchment-lined tray, then transfer to a freezer bag for up to 2 months. Bake directly from frozen—add a few extra minutes to baking time.

Frequently Asked Questions

Q: Can I use other fruits besides bananas?
A: Yes! Mango, apples, or pears work well if sliced thinly. Just watch moisture levels to keep wrappers crispy.

Q: How do I prevent the lumpia wrappers from tearing?
A: Keep wrappers covered with a damp towel when not in use. Handle gently and avoid overfilling.

Q: Can I make these gluten-free?
A: Use gluten-free spring roll wrappers or rice paper sheets. Texture and taste will differ slightly but still delicious.

Q: What if I don’t have lumpia wrappers?
A: Use thin spring roll wrappers or filo dough as alternatives, adjusting baking times accordingly.