Brownies
Brownie Banana Spring Rolls
Makes Approx 20 spring rolls
Ingredients
Brownies
- 6 lb (full box) Krusteaz Professional® Fudge Brownie Mix 732-0620 or 4lb Krusteaz Professional Ready to Bake Brownie Batter 732-0605
- 20 oz (2 1/2 cups) water
Filling
- 6 ea ripe bananas, sliced lengthwise
Breading
- 2 lb (4 cups) Krusteaz Professional® Buttermilk Pancake Mix
- 16 oz (2 cups) water
- 6 cups Krusteaz Professional® Panko Japanese Breadcrumbs 733-0405
Method
- Place water and Krusteaz Professional Fudge Brownie Mix in mixer bowl. Using a paddle, mix on low speed 30 seconds. If using Ready to Bake Brownie Batter, pour on to a 1/2 sheet pan and spread with a spatula.
- Scrape bowl and paddle. Continue to mix on low speed 30 seconds. Omit this step if using Ready to Bake Brownie Batter.
- Scale batter into greased full sheet pan. Omit this step if using Ready to Bake Brownie Batter.
- For convection oven, bake at 300°F 25-30 minutes; for standard oven, bake at 350°F 25-30 minutes. Bake Ready to Bake Brownie Batter according to instructions on package.
- Cool brownies and slice into 40 strips. Cut strips in half. Place sliced bananas on half of brownie strips and cover with the remaining brownie strips. Freeze until firm.
- Whisk together water and Krusteaz Professional Buttermilk Pancake Mix.
- Dredge filled brownie strips in pancake batter then roll in Krusteaz Professional Panko Japanese Breadcrumbs.
- Deep fry at 350°F until golden brown. Slice into uniform pieces.
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