A dessert spin on the spring roll: peanut butter and banana slices rolled up in a tortilla, dipped in beaten egg, crusted in cinnamon-sugar breadcrumbs, and air-fried at 180°C (350°F) for 5 minutes. That egg dip does the real work; it glues the sweet crumbs to the tortilla so they toast into a crackly shell rather than dropping off in the basket. Roll snugly and tuck in the ends, because banana softens quickly and a loose roll leaks as it heats. Pull the rolls once the coating is golden brown all over. No air fryer? Bake them at 200°C (400°F) for about 12 minutes, turning once.
Instructions
- 1
Spoon peanut butter in the center of a tortilla. Add banana slices on top and roll it up tightly.
- 2
Dip the roll in beaten egg to coat. Mix breadcrumbs with cinnamon and sugar in a dish. Roll the egg-coated tortilla in the sweet breadcrumb mixture.
- 3
Air fry at 180°C / 350°F for 5 minutes until crispy and golden brown. Warm peanut butter and banana center with a crunchy cinnamon-sugar shell.
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Frequently Asked Questions
Why the egg and breadcrumb coating?
The egg helps the cinnamon-sugar breadcrumbs stick, giving a crunchy, golden shell around the soft, warm peanut butter and banana centre.
No air fryer?
Shallow-fry in a little oil until golden on all sides, or bake at 200°C for about 12 minutes, turning once, until crisp.
How do I stop them leaking?
Do not overfill, roll tightly tucking in the ends, and seal the seam with a dab of egg. Banana softens fast, so cook them straight after rolling.
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