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Banana Pie Rolls

We’ve all heard of apple pies and love them too. This is a twist on the classic using bananas to make Banana Pie Rolls. Yummy Banana Pie filling rolled in a thin rice pancake and fried to a crisp golden brown. Top it with ice cream and a sprinkling of icing sugar and eat away! This recipe is also great for when you have a bunch of bananas lying in the kitchen about to get spoilt. What more do you need?!



1/4 cup Daawat Basmati Rice, soaked for 2 hours
2 tbsp all purpose flour
2 tbsp corn starch
2 tbsp oil
1 egg, beaten
1 tbsp butter
1-2 ripe bananas, chopped
1 tsp cinnamon powder
Juice of 1 lemon
Oil for deep frying
Serve with Ice cream
Garnish with icing sugar and mint leaves


Blend the rice in a blender with 1/4 cup water into a very fine paste. Add flour and corn starch and blend for 1-2 minutes.
Pour the mixture into a bowl and add oil and an egg. Mix until incorporated.
Heat up a griddle. Scoop one ladle of the mixture onto the centre of the griddle. Using the back of the ladle, spread the mixture in a circular motion making sure to form a very thin pancake.
Let cook for 1-2 minutes and it will easily come off the griddle.
In a hot pan, melt butter. Stir in brown sugar, bananas, cinnamon powder and lemon juice. Toss for 1-2 minutes.
Place about 1-2 tsp of the banana mixture onto the centre of the pancake. roll the pancake into a classic spring roll shape and seal using the pancake batter. To seal, just dip your finger into the pancake batter and use it as a glue.
Fry for 3-4 minutes on each side.
Serve with a scoop of ice-cream and garnish with a sprinkling of icing sugar and mint leaves.

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