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Peanut Butter and Banana Egg Rolls

Nathan Congleton/TODAY
Cook Time:
10 mins
Prep Time:
5 mins

Chef notes

These sweet and crispy egg rolls prove that dessert can be delicious and healthy at the same time. The classic combo of peanut butter and banana will please the palates of little ones and adults alike. Plus, using powdered peanut butter is a great way to cut some fat and calories!

Technique tip: Find egg roll wrappers in the refrigerated section of the market. They're just a larger version of wonton wrappers. To freeze leftover wrappers, separate them with sheets of wax paper. Then thaw before using!

Per egg roll: 166 calories, 4.5g total fat (1.5g sat fat), 143mg sodium, 29.5g carbs, 2.5g fiber, 9.5g sugars, 4.5g protein


  • 2 medium bananas
  • tablespoons powdered peanut butter
  • 2 teaspoons creamy peanut butter, divided
  • 1 teaspoon honey
  • 4 square egg roll wrappers
  • tablespoons whipped butter
  • 1/4 teaspoon cinnamon



Slice bananas in half widthwise, for a total of 4 pieces.


In a small bowl, combine both types of peanut butter with 1½ tablespoons water. Add honey, and mix until smooth and uniform.


Lay an egg roll wrapper flat on a dry surface. Place a banana half a little below the center of the wrapper. Spread 1/4 of the peanut butter mixture over top and sides of the banana.


Moisten all four edges by dabbing your fingers in water and going over the edges smoothly. Fold the sides about 3/4 inch toward the middle to keep banana in place. Roll up the wrapper around the banana, and continue to the top. Seal with a dab of water. Repeat to make three more egg rolls.


In a small microwave-safe bowl, mix butter with cinnamon. Microwave for 10 seconds, or until melted. Evenly brush over egg rolls.


Bring a skillet sprayed with nonstick spray to medium heat. Rotating occasionally, cook egg rolls until golden brown and crispy, about 6 minutes.