There’s more to wonton wrappers than just encasing pork and shrimp, however delicious the result is. If you’re in need of a quick dessert, these chocolate and banana wontons take almost no time to make.
I have seen some recipes for dessert wontons that call for deep frying. With these wontons, I was able to use a bare minimum of oil (about 3/4 cup) and still achieve crispness. The trick is to refrain from getting fancy with with folding, and stick to the simple triangle. The flatness of the resulting wonton makes it easier to fry up all around the melt the chocolate inside.
As for the filling, I just finely chopped some bananas and a milk chocolate Ritter Bar. No need to pre-melt the chocolate. Just make sure you don’t overdo the filling; a heaping tablespoon of mixed banana and chocolate is more than adequate. And afterward, just spinkle some powdered sugar for presentation, or even granulated sugar if you happen to be out of the former like I was.
Either way, you get a simple dessert in about 15 minutes.
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Related recipes:
Homemade Almond Milk with Bananas and Honey
MFK Fisher’s Chocolate Pudding
Coconut Hot Chocolate
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Chocolate Banana Dessert Wontons
Makes about 25 dessert wontons
1/2 package of wonton wrappers
2 ripe bananas
1 100-gram good quality chocolate bar
1 egg, beaten
3/4 cup cooking oil
Powdered sugar for garnish
Mix together chopped up bananas and chocolate. Keep wonton wrappers under a moist towel to prevent drying out. Working one-by-one, place a heaping tablespoon of banana and chocolate in the center of the wrapper. Brush egg wash along the top two sides, then fold into a triangle, squeezing out as much air as possible. Line finished wontons on a plate and cover with another damp towel until ready to fry.
In a medium-sized skillet, heat oil until just smoking. Working in batches, fry the wontons for about 2 minutes on each side, or until golden brown. Drain excess oil on a plate lined with paper towels. Transfer to serving plate and garnish with powdered sugar.
I’ve made mine with peanut butter and banana before. I should have used chocolate!
Those look fantastic! I love how simple they are, and how can you go wrong with chocolate and bananas as the filling? Yum!
Hi Diana,
Just letting you know that I am planning to add your Chocolate and Banana Dessert Wontons recipe as a link on my wonton dessert recipes page at http://www.homemade-chinese-soups.com/wonton-dessert-recipes.html
Let me know if you have any objection.
Phoebe
AH! I should have thought of that before. I should try it one day.
Phoebe – That’s no problem. I like the look of those almond twists.
I made some dessert wontons with a mixture of cream cheese and marachino (sp?) cherry juice – fold them into a triangle and fry the same way you spoke of and dredged them in powdered sugar. Kids loved them and always ask for them.
I wish I could have these for every meal.
Those look amazing – great photos all around!
This is a brilliant recipe idea, thank you so much, I had NO dessert ingredients so I googled bananas and found this. Had some chocolate laying around and of course, wonton wrappers, and it was perfect. as an added, weird, touch, we drizzled licorice sauce over them, it was bizarre and very tasty.
:)
I make these but since no one in my family is a huge fan of chocolate I started making them with caramel sauce. They are soooo good with bananas and caramel but these chocolate ones look decadent.
Kara – You can also try them with Nutella, if your famiy likes hazelnut.
i love you so much right now!!!! im a chef in st Ives Cornwall and today asked my head chef if i could make something like a chocolate wonton….. he replied no that would be disgusting. so thinking he was wrong i decided to look online and found this page and just rolled around laughing!!! cant wait to prove him wrong and educate him a bit!! so thank you very much i will enjoy trying out different fillings and let you know how i get on. im thinking sweetened balsamic berries might be nice :)
in a few weeks its my parents anniversary and i told them i would make them a three course meal so i looked up wanton dessert fillings and yours loked the best out of all of the pics i looked at so that is going to be the dessert. thanks for the idea!
I love this idea. I’m going to try this for a happy hour at our house this weekend. I think I’d like to try a caramel w/chopped apple filling, as well as a marshmallow creme w/chopped strawberries filling. Plus, I’m going to making a chocolate fondue in which to dip them.
Sounds good, I was looking 4 something different for bananas. I usually use the premade philly cheesecake and deep fry. then use a mixture of honey, cinn., sugar and walnuts warmed up and then poured over right b4 eating. Or use choco cheesecake, deep fry and top with melted caramel and walnuts 4 a “deep-fried” turtle cheesecake.
THis recipe reminds me of a crepe dish i can get in my town, but I had to admit- fried wontons sound better than crepes! Can’t wait to try this!
dessert won ton
..they were really difficult to make. Kept getting all large, even though I flattened them out really well.
A ‘keeping’ tablespoon was too much, had to use a ‘keeping’ teaspoon.
Oh yum, have wonton wrappers and chocolate, just need bananas and will get frying tonight!
I’m wondering what oil to use….I have olive oil, sesame oil, chilli oil and butter….any recommendations?
Kristina – You want a neutral-tasting oil , so I wouldn’t use sesame oil, chilli oil, or butter. You also want something that can withstand high temperatures for deep-frying, so don’t use olive oil because it has a low smoke point. The best ones to use are vegetable oil or canola oil.
How would i go about making a large batch and then cooking them about an hour or 2 later?
Jamey – I recommend that you cover place your wrapped wontons in a casserole dish or baking pan, then cover them tightly with plastic wrap. Put them in the fridge until you’re ready to fry them. If any condensation forms around the wontons, just blot them gently with paper towels, then proceed with the frying. Hope that helps!
Going to a Chinese-themed cooking club. Obviously I have dessert. What would you recommend for making them ahead of time and then reheating them….since it’s not my house, I really can’t get to frying in their kitchen. I was thinking of making them with Nutella so that the chocolate stayed soft, and then frying them ahead of time. Do you think if they were well drained of oil, and then reheated in an oven later, they would be ok?
can these be frozen after assembling but before cooking so you can have a batch on hand?