Baked Banana Lumpia
A lighter, healthier twist on the beloved Filipino dessert—crispy baked banana lumpia (turon) filled with cinnamon-sugar coated ripe bananas. This easy recipe skips the deep frying but keeps the perfect balance of crunchy wrappers and warm, gooey filling. Ideal for snacks, desserts, or party treats.
Equipment
- Baking sheet
- Parchment paper or silicone baking mat
- Pastry brush
- Mixing bowls
- Knife and cutting board
- Wire rack (optional for cooling)
- Oven
Ingredients
For the Lumpia
- 12–16 lumpia wrappers (fresh or thawed)
- 3–4 ripe but firm bananas (saba or Cavendish), sliced
- ¼ cup granulated sugar
- 1 tsp ground cinnamon
- Optional: 2 tbsp brown sugar, chopped nuts, or raisins
- Melted butter or cooking spray for brushing
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Mix cinnamon sugar: Combine sugar and cinnamon (plus brown sugar/nuts if using) in a bowl.
- Prepare filling: Toss banana slices gently with cinnamon sugar mixture to coat evenly.
- Roll lumpia: Place a wrapper on a clean surface in diamond orientation. Spoon 2 tbsp filling near bottom corner. Fold bottom over filling, then sides, and roll tightly toward top. Seal edge with water. Place seam-side down on baking sheet.
- Brush lumpia lightly with melted butter or spray with oil.
- Bake for 15–20 minutes, flipping halfway, until golden and crisp.
- Cool slightly on a wire rack before serving.
Notes
- For crispier lumpia, avoid overfilling and brush wrappers generously.
- Use room temperature bananas for easier handling.
- Store leftovers in an airtight container at room temp for 1 day or refrigerate up to 3 days.
- Reheat in oven at 350°F (175°C) for 5–7 minutes to restore crispness.
- Freeze unbaked lumpia on a tray, then transfer to freezer bags. Bake from frozen adding extra 5 minutes to bake time.
- Substitute jackfruit or mango for banana for tropical variations.