Golden, crispy wontons bursting with warm Nutella and sweet banana – quick, fun, and downright addictive. These easy banana Nutella wontons make a perfect snack for kids and adults alike.
I love bananas in every form, from moist banana bread to banana cream pie and banana pancakes. However, my favorite way to enjoy them is dipped in Nutella.
That can get a little messy, though. So, I decided to wrap them up in crispy shells for a handheld treat!
Why you’ll love this recipe
Fun to eat, these wontons are:
- Failproof – All you need are 5 simple ingredients and a total time of just 30 minutes. Then, fill the wrappers, and the oven takes care of the rest. My kids love getting to make their own!
- Great for a party – One batch makes enough for 12 servings and can easily be doubled if serving a crowd. Bite-sized and easy to eat with your hands, these wontons are a fun addition to any dessert platter.
- SO delicious – The outside of the wrappers bakes up golden and crisp, and the bananas caramelize in the oven, becoming extra sweet. Paired with the nutty, chocolatey goodness of the melty hazelnut spread, every bite is what dessert dreams are made of!
If you have leftover Nutella, put it to use with recipes like my avocado chocolate mousse, chocolate hazelnut macarons, or Mom’s old-fashioned rugelach. Or, keep it on hand for more wontons on a different day!
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Pin ItKey Ingredient Notes
- Bananas – Use bananas that are ripe but still firm, saving soft, overripe bananas for banana muffins instead. Otherwise, the filling will be super mushy.
- Spring Roll Pastry is a paper-thin wrapper used for making spring rolls. You can find these in the refrigerated section at Asian markets. Wonton wraps also work, but I prefer to fry those for a crispier texture. (See instructions below.)
- Nutella adds richness to the filling with a bold, nutty, chocolatey taste.
- Egg – Whisked until smooth, I brush this over the pastry to achieve a golden, crispy exterior.
Spring roll pastry vs Wonton wraps
Spring roll pastry is made from wheat flour, water, and sometimes a little oil, giving it a thin, smooth, and almost paper-like texture. It bakes up light and crisp.
Wonton wrappers, on the other hand, are made with wheat flour and water, giving them a softer, more pliable dough that cooks up chewy rather than crisp. I prefer frying wonton wraps.
How to make sweet wontons
Before you begin, preheat your oven to 400°F. Then, line a baking sheet with a silicone mat or parchment paper, and set it aside.
Prepare an egg wash by beating an egg with a tablespoon of water in a small bowl.
1. Prepare the wontons
- Cut the banana into half-inch slices.
- Spread the spring roll wrappers on the counter.
- Drop about ½ teaspoon of Nutella on each wrapper, a little off-center.
- Place a banana slice on top.
- Brush the egg wash on two sides of the spring roll wrappers. Then fold the wrappers over the filling, creating triangles, and pinch to seal the edges.
Prevent spilling
Be liberal with the egg wash, coating the edges of the wrappers really well. This acts as a “glue,” holding the filling inside and won’t impact the flavor of the dessert.
- Arrange the Nutella wontons in a single layer on the prepared baking sheet.
- Brush the egg wash all over the top of the wontons.
2. Bake
- Bake the wontons just until golden brown, about 13-15 minutes.
Alternative Option
If you’re using wonton wraps, I recommend frying the wontons for a crispier texture. When baked, wonton wraps are chewier than crispy.
To fry the banana Nutella wontons:
- Heat about ½-inch deep vegetable oil in a frying pan over medium-high heat.
- Add 4-6 wontons and cook until golden brown.
- Remove to a plate lined with a paper towel.
- Repeat with the remaining wontons.
Tips for Success
- Avoid overstuffing the wrappers. It’s tempting to try to heap as much Nutella into the center as possible, but trust me! A little goes a long way. If you add more than a ½ teaspoon, it will ooze out of the sides and burn.
- Seal the edges well. Use your fingers to press the wrappers together, ensuring they form a tight seal so that the filling doesn’t spill out.
- Don’t overbake! The exact baking time will vary. So, keep a close eye on your oven, and remove the wontons as soon as they’re golden brown.
Storing Tips
This recipe is best served right away. However, if you have leftovers, you can arrange them in an airtight container in a single layer and store them in the fridge for 2-3 days.
To reheat:
- Place in the oven at 350°F just until warmed through.
- Or airfry for 2-3 minutes at 375°F
I don’t recommend freezing banana and Nutella wontons! They become too soggy once thawed.
FAQs
Absolutely! Try swapping the banana with chopped strawberries, blueberries, or raspberries. Or, use chopped nuts or marshmallows instead. You can also replace the Nutella with chocolate sauce or your favorite nut butter for a different taste.
I like to serve this recipe warm and top my wontons with powdered sugar and a drizzle of Nutella for extra decadence.
Yes, if preferred, you can bring oil to a boil in a heavy-bottomed pot. Then, carefully drop in wontons, being careful not to overcrowd the pot. Fry until golden, and transfer them to a wire rack with paper towels underneath to cool and drain.
More Easy Dessert Recipes
Banana Nutella Wontons
Ingredients
- 1 small banana
- 12 squares spring roll pastry Note 1
- 6 teaspoons (40 g) Nutella
- 1 egg
Instructions
- Preheat the oven to 400°F (200°C).
- In a small dish, beat the egg with 1 tablespoon of water.
- Cut the banana into about half inch slices.
- Place the spring roll pastry wraps on the counter.
- Scoop ½ teaspoon of Nutella onto each wrap, a little off-center. Then place a slice of banana on top.
- With a pastry brush, brush the egg wash on the two sides of the wrap, then fold it over the filling to create a triangle. Pinch the edges to seal.
- Arrange the wontons on a baking sheet lined with a silicone mat or parchment paper.
- Brush the egg wash over the top and bake for 13-15 minutes, or until golden brown.
Alternative method:
- If you use wonton wraps, I recommend frying the wontons for a crispier texture.
- Heat about ½-inch deep vegetable oil in a larger frying pan over medium-high heat. (I used a 12-inch skillet.)
- Add 4-6 wontons and cook until golden brown.
- Remove to a plate lined with a paper towel. Repeat with the remaining wontons.
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Tips & Notes
It’s ideal to enjoy these wontons right away. However, if you have leftovers, you can arrange them in an airtight container in a single layer and store them in the fridge for 2-3 days.
To reheat:
– Place in the oven at 350°F just until warmed through.
– Or airfry for 2-3 minutes at 375°F
I don’t recommend freezing banana and Nutella wontons! They become too soggy once thawed.
Nutrition
This recipe was originally published on June 2, 2014.
Is there a good way to make this ahead of time and freeze them?
Added some peanut butter to a few! Yummmmm! Thanks 🙂
Wonderful idea !
Thank you, Dia!
What a fantastic idea!! I’m always pairing nutella and bananas, but rarely in a way more involved than “spread nutella on banana and shove in face.” This sounds simple and incredibly delicious! Can’t wait to give this a try 🙂
Nutella+banana really is perfect combo, no matter how they’re paired, right? 🙂 Baked is even better though! Thank you for visiting!
This is good on so many levels – and easy too. I can’t wait to try it!
Can’t agree more, Rebecca! 🙂 Thank you for stopping by.
What an awesome idea, Shinee. My sons would go crazy for these, especially with Nutella!
You can’t go wrong with Nutella, can you? Hehe Thanks for stopping by, Matt!