Okay, so maybe desserts are the last thing you want to think about right now. I know! I totally get that! But one year I had banana wontons on New Year’s Eve and now I always associate them with the New Year. So this is my New Year’s recipe, posted a little bit in advance.
The best thing about these wontons, aside from how flipping easy they are to make, is that it’s the kind of dessert that seems like it would be high in calories, but it’s totally not. Each wonton is only about 30 calories (depending on the brand of wonton wrappers you use), so a serving of four is completely doable as a dessert or snack. I used to make these by spraying them with my oil mister and while that works out well, I’ve found that brushing them with melted coconut oil is even better–they are thisclose to having the same crispy texture as deep-fried wontons.
But since this is a New Year’s post, healthy banana wontons would be a wee bit disappointing, right? So if you want to go all out, I’ve included a vegan caramel sauce recipe too–a coconut caramel sauce recipe, to be exact. The coconut-y flavor is the perfect pairing for the banana wontons. And if you really want to go all out, serve the wontons and coconut caramel sauce with some vanilla ice cream.
(If you are making these for New Year’s Eve, you really need to serve them with ice cream. Your diet starts on the 1st, remember?)
These crispy baked banana wontons are perfect by themselves, but they're even better when served with ice cream and coconut caramel sauce!
- 1 medium banana, mashed with a fork
- 1/8 tsp. ground cinnamon
- 16 wonton wrappers (see note)
- 1 tsp. coconut oil, melted (or oil mister/cooking spray)
- 1/3 c. coconut milk (not light—you need the full-fat kind)
- 1/2 tsp. vanilla
- pinch of salt
- 1/4 c. sugar
- 2 tbsp. water
- Preheat oven to 400 degrees.
- Combine cinnamon and banana in a small bowl. Place a heaping teaspoon of banana filling in the center of each wonton wrapper. Brush edges of wrapper with a small amount of water, fold into a triangle, and press edges together to seal.
- Brush both sides of each finished wonton with coconut oil (or spray both sides with oil or cooking spray). Place wontons on a baking sheet.
- Bake for 8-10 minutes or until corners are browned and crispy.
- Whisk together coconut milk, vanilla, and salt in a small bowl. Set aside.
- Combine sugar and water in a small heavy-duty saucepan over medium-high heat. Do not stir! Allow mixture to come to a boil. Once it begins to boil, watch it like a hawk. Eventually the mixture will start to smell like caramel and turn a golden color, then light brown. This will take about 6 minutes. When you see that it’s started to turn brown, slowly pour in coconut milk mixture, whisking constantly and quickly. If the sugar hardens around the whisk, don’t worry; it will melt. Just keep whisking! Continue to heat over medium-high until mixture has thickened and is a light caramel color, about 5 minutes more. Drizzle over wontons and ice cream.
Many supermarket brands of wonton wrappers contain egg, but eggless brands are easy to find at Asian markets. You can also make your own wonton wrappers--here's a vegan wonton wrapper recipe from Food.com.