Banana Sushi “Tempura” Roll Toddler Approved

I first heard of making “sushi” out of bananas from my best friend; I loved the idea and promptly did a quick google search, which yielded a ton of results.

Many of the existing recipes call for wrapping a tortilla around the banana, but I opted to forgo the starch and stick with a thin layer of peanut butter followed by a light coating of unsweetened coconut flakes.

Unsweetened coconut flakes are more crisp than chewy, so they lend a nice textural contrast to this “sushi” roll. They’re slightly reminiscent of tempura flakes, hence the name I gave this sushi roll.

Lily took a few seconds to explore a piece of the sushi…

took a bite…

and clearly LOVED it! I shared this roll with her, but an older toddler or kid with a larger appetite could easily put away the entire thing.

I’m already brainstorming other ingredient combinations for different versions of banana sushi.

Thanks for the idea, Amanda!

Ingredients

• 2 ripe bananas
• 1 cup pancake mix
• 1/2 cup ice-cold sparkling water
• 1 cup panko breadcrumbs
• Cooking oil for frying
• Honey and chocolate sauce for dipping (optional)

Estimated Nutrition Per Serving

Calories: 220 kcal

Protein: 3g

Carbohydrates: 45g

Dietary Fiber: 3g

Sugars: 15g

Fat: 3g

Saturated Fat: 0.5g

Cholesterol: 0mg

Sodium: 360mg

Potassium: 290mg

Vitamin C: 8% DV

Calcium: 2% DV

Iron: 6% DV

Instructions

Prepare the Bananas

Start by peeling the ripe bananas and cutting them into bite-sized pieces. You can also use half a banana for smaller portions.

Create the Tempura Batter

In a mixing bowl, combine the pancake mix and ice-cold sparkling water. Stir until the batter is smooth, but don’t overmix. It’s okay if it’s a bit lumpy.

Dip in Batter

Now, carefully dip the banana pieces into the tempura batter, ensuring they’re fully coated.

Fry to Perfection

In a deep pan, heat cooking oil to 350°F (175°C). You can test if the oil is ready by dropping a small amount of batter into it; it should sizzle and float to the top.

Gently place the battered banana pieces into the hot oil. Fry them until they turn golden brown and crispy, which should take about 2-3 minutes. Don’t overcrowd the pan; fry them in batches if needed.

Drain and Serve

Carefully remove the banana sushi tempura rolls from the oil and place them on a paper towel-lined plate to drain any excess oil.

Optional Dipping Sauces

For added indulgence, serve your banana sushi tempura rolls with honey or chocolate sauce for dipping. The sweet and crunchy rolls pair perfectly with these flavors.