Baked Coconut Banana Lumpia
This version of lumpia is made with the richer flakier phyllo dough instead of lumpia wrappers since it is baked.
- Phyllo dough, thawed
- 1 bunch apple bananas (5-6), ripe to overripe
- 1 cup brown sugar
- 1 Tablespoon cinnamon
- ½ cup baking cocoa (optional)
- ½ cup coconut flakes (optional)
- ¼ cup coconut oil
Preheat oven to 400°. Line a large baking sheet with parchment paper. Cut 1-2 sheets of phyllo dough into quarters (about 8” squares). Cut enough squares to equal the number of bananas you have.
Peel bananas and cut off ends. Pour brown sugar and cinnamon into a small bowl. Pour cocoa, coconut flakes and coconut oil into separate small bowls.
Brush coconut oil generously over each square. Roll bananas in sugar and cinnamon mixture. You can either bake them as-is or roll in cocoa and/or coconut flakes.
Place banana on the bottom of phyllo square and carefully roll, brushing a little coconut oil on the outside layer as you roll. If dough is too long, simply cut until the ends are about ½”-1” from the banana inside.
Place rolled lumpias on a baking sheet, evenly spaced. Bake for 20-25 minutes, turning over halfway through. Remove from oven and let cool. Serve immediately as-is or with ice cream. Enjoy!
Yields 4 Servings