I was on Twitter last night and there was a post by I-forgot-who with a link to a waffle photo that I wanted to eat off my monitor. The waffle was topped with slices of fresh bananas and smothered with maple-peanut butter sauce.
When I woke up this morning (okay, more like noon), I told Speedy about the beautiful photo and I said I’d make waffles and the sauce later. With a twist though. Instead of maple syrup and peanut butter, I would combine toffee with peanut butter.
But Speedy had a different idea. Why not pour the sauce over turon? Oh, my goodness, I couldn’t wait for mid-afternoon when Speedy would make the turon. And when he did, it was with a new twist too. Instead of the usual saba banana filling, he combined saba banana slices with diced mangoes. Ooh la la.
For those unfamiliar with turon, it is a fried banana spring roll with very ripe saba bananas and brown sugar as filling. In this version, this turon (banana spring rolls) with toffee and peanut butter sauce, no brown sugar is added. Instead, the turon is served with the toffee-peanut butter sauce on the side.
Ingredients
- 6 spring roll wrappers separated
- 3 saba bananas very ripe , sliced vertically
- 1 mango ripe, diced
- 1 to 2 cups cooking oil for frying
For the toffee-peanut butter sauce
- 1/4 cup dark brown sugar firmly packed
- 2 tablespoons butter
- 2 tablespoons honey
- 1/2 cup cream
- 2 heaping tablespoons chunky peanut butter
Instructions
- Make the toffee-peanut butter sauce.
- Place the sugar, honey and butter in a pan. Set over medium-high heat and cook until the sugar melts completely. Stir to make a smooth mixture. Add the peanut butter and pour in the cream. Stir to combine. Heat until bubbles form along the edges. Turn off the heat. Cool.
- Prepare the turon.
- Divide the bananas and diced mango among the six wrappers and wrap (see step-by-step guide on wrapping spring rolls).
- Spoon the cooled toffee-peanut butter sauce into small bowls.
- Heat the vegetable oil and fry the spring rolls until golden brown.
- Arrange the turon on plates with the bowl of dipping sauce on the side.
- Dip the turon in the sauce. Bite. Chew. Sit back. Delight in the crunch of the spring roll wrapper and the mushy sweetness inside. Savor the wonderful smoothness of the sauce with the occasional pieces of peanuts. Repeat. And so on, and so forth…
If you cooked this dish (or made this drink) and you want to share your masterpiece, please use your own photos and write the cooking steps in your own words.
Hello and welcome! I'm a retired lawyer and columnist, wife for 28 years, mom of two, and a passionate cook. What is this blog about? Recipes for dishes 
Black and brown: root beer plus Guinness
yummmmm :D
This is the ultimate of the most ultimate sugar high. I would need to take an extra dose of my blood sugar pill before i eat one , two,or three of this. I almost took a bite of the picture-so crunchy looking and sexy too with the chocolate dripping on the top picture. Of course you have to be the one to make a lowly turon a sensual and romantic dessert. Use your imaginations hahahaha.
Connie, this is absolutely divine. I ate the turon after finishing my wonton soup…the recipe, of course, was from your blog too. It was comfort food to the max for a Pinoy living in the US. I have nothing but praise to your blog. Love it darlin…..
Sarap naman ms. connie! will try to make this weekend cant wait!
Ooooh, I am so glad you’re liking it (I meant the blog and recipes). :) Thank you, all!
Made this today for merienda. Ang sarap! Will definitely use this sauce with my waffle tomorrow!
I made the toffee sauce for the mango turon.
Hindi pa naluluto ang turon—the mango still unripe—
ubos na ang sauce.
I used it as ice cream topping and my husband drizzled it
on the suman sa lihiya.
Perfect sauce even w/ out peanut butter.
Hehehehehe Addictive, isn’t it?
Love this. I am sure to gain unwanted pounds with your website ms Connie. This place is loaded!!!!!!!
hehehe Enjoy!
hi! made this as snack this afternoon. at first hesitant sya because there’s no sugar around the turon, but upon trying it, he won’t stop.. hehe alam mo the past days i’ve there are no days that i don’t try your recipes, and i’m really happy with the results.. cheers to your blog!
Love these. But because I have a friend that’s allergic to peanut, I served it with chocolate sauce.
hi ms. connie, WOW this website of yours makes me want to eat my laptop talaga…. now I know how you felt when you saw that tweet. even si hubby napakamot sa tummy nya hehehe surely will make this one today….sarap kumain kasi its raining outside, thanks for sharing this recipe and more power to you….
Hi Ms. Connie! How long is the shelf life of the toffee and peanut butter sauce? :)
In the fridge, a couple of days.