Time to switch up the breakfast routine!
Or make yourself a meal of a dessert.
Because why not?
I’ve whipped up fresh rolls countless times over the years, but had never thought to use the wrapper as a vehicle for something sweet!
And fried.
Oh yeah, we’re going there.
This particular sweet snack is bursting with nutty peanut butter, creamy banana slices, pure maple syrup and fragrant ground cinnamon.
After getting our gluten-free “turnovers” all crispy and golden in some hot coconut oil it’s time to make them extra delectable.
A vegan cinnamon maple yogurt sauce with real deal vanilla extract is where it’s at!
Just look at that luscious drizzle.
Add another hit of maple + some chopped salted peanuts and you’re all set.
Share if you want, but why would you??
Just make a double batch if you’re cooking with a friend or hottie he he.
P.S. Be gentle with your “spring roll skins” because those fellas be dainty.
P.P.S. These can take some practice and might turn out a little ugly at first, mine sure did. But dang they taste good!
P.P.P.S. Not feeling the pb banana combo? Swap in strawberries if they’re in season! Or add fresh sliced strawbs to the top with your sauce. Mmmm. You could also use almond butter, and even add chopped dark chocolate to the filling! Get creative peeps.
P.P.P.P.S. Thank you Mina Rome for the inspiration. Mina’s YouTube channel is one of my faves. It’s so relaxing and atheistically pleasing, not to mention yummy. Mina can we please be friends? 🙂
Easy Vegan Peanut Butter & Banana Turnovers with Cinnamon Maple Yogurt Sauce
Ingredients
Turnovers:
- 1 teaspoon unrefined coconut oil
- 3/4 cup warm water
- 3 fresh roll wrappers (I use Bahn Trang Spring Roll Skins)
- 3 tablespoons creamy salted peanut butter (no added oil or sugar)
- 15 thin slices banana
- 3/4 teaspoon pure maple syrup
- 6 dashes ground cinnamon
Yogurt Sauce:
- 1/3 cup plain unsweetened vegan yogurt (I used Kite Hill Greek style, So Delicious coconut yogurt is great too)
- 1 teaspoon pure maple syrup, or to taste
- 1/4 teaspoon pure vanilla extract
- 4 dashes ground cinnamon
Toppings:
- Pure maple syrup, for drizzling
- Roughly chopped salted peanuts, for sprinkling
Instructions
- Prepare the yogurt sauce. In a medium-small bowl whisk the yogurt, 1 teaspoon maple syrup, vanilla and 4 dashes of cinnamon until well combined. Taste and adjust to your liking. Set aside.
- For the turnovers, heat a medium-large nonstick skillet over medium heat. Add the coconut oil and swirl to evenly coat, adding more oil if necessary.
- While the pan is heating, pour the warm water into a large plate. Soak one wrapper in the warm water for about 15 seconds or until completely soft. Move the softened wrapper to a clean dry service, making sure it doesn't fold over on itself.
- Spread 1 tablespoon of peanut butter around the center of the wrapper, leaving about a 1 1/2-inch border all the way around. Place 5 slices of banana on one half of the peanut butter circle. Drizzle 1/4 teaspoon of syrup over the banana slices, then sprinkle with 2 dashes of cinnamon. Carefully fold the wrapper in half, over the half with the banana slices. Fold in half again so you're left with a triangle of sorts. Gently press down the edges to seal. Repeat with the remaining wrappers.
- Once the oil is hot, carefully add the 3 turnovers to the pan, making sure they aren't touching. Cook the turnovers about 4 minutes per side, until golden brown and crispy.
- Place the turnovers on a warm plate, then drizzle with the yogurt sauce and maple syrup. Top with peanuts. Serve the remaining yogurt sauce on the side.