Cool down this summer with Rhodes Banana Empanadas and Ice Cream! Click here for the full article.
- 12 Rhodes Dinner Rolls, thawed but still cold
- 5 tbs Butter
- ½ cup Brown Sugar
- 3 Bananas, diced
- Oil for frying
This is my first summer in the mid-west and boy is it hot! I wanted to create something easy that I could serve with some ice cream. This was what I came up with. Enjoy!
Melt your butter in a small saucepan over medium-high heat. Once the butter is melted, add your brown sugar and stir until it is moistened and on it’s way to melting. Now add your banana. The banana will immediately begin to melt.
You’re going to want to stir the banana mixture until your sauce thickens and your bananas melt down very small.
Set aside your mixture and let cool.
Now take each roll and mold into a circle. I used my hands because I do not add flour to them to ensure they stick well later. You can do this by first flattening the dough and then stretching it out in a circle. Place them on a sprayed counter.
Now add your cooled banana mixture to the middle of the flattened dough.
Now take the opposite side of the dough and fold it over so that it creates a half moon shape. Roll the top dough edge under the bottom dough and then with a fork, create grooves around the edge so as to seal the dough edges.
Now make sure your oil is pre-heated to 375 degrees f. When it is ready, fry your dough until it is a dark golden brown.
This desert is meant to be served warm with ice cream. I recommend vanilla ice cream. Then again, it is my favorite. I added some chocolate syrup for good measure.
My guests tried this dessert and loved it. They gave it an 7 out of 10. Enjoy!!!!