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Caramel-Banana Pockets

Prep time 12 mins
Cook time 14 mins
Yield 6 servings (serving size: 2 pockets and 1 1/2 teaspoons caramel topping)
Bearing a slight resemblance to deepfried sopaipillas, a favorite dessert in the southwestern U.S., these pillowlike pastries are made with wonton wrappers, filled with banana and caramel, and cooked in a skillet with a small amount of oil.


  • 1 1/2 teaspoons cornstarch
  • 1 tablespoon water
  • 2 small bananas, finely chopped (about 1 cup)
  • 4 tablespoons fat-free caramel topping (such as Smucker's), divided
  • 1/4 teaspoon ground cinnamon
  • 12 wonton wrappers
  • 8 teaspoons canola oil, divided
  • 2 teaspoons powdered sugar

Nutrition Information

  • calories 181
  • fat 6.6 g
  • satfat 0.5 g
  • protein 1.9 g
  • carbohydrate 28.8 g
  • cholesterol 1 mg
  • iron 0.6 mg
  • sodium 129 mg
  • caloriesfromfat 33 %
  • fiber 1.2 g
  • calcium 10 mg

How to Make It

  1. Combine cornstarch and water in a small bowl, stirring well.

  2. Combine banana, 1 tablespoon caramel topping, and cinnamon in a small bowl, stirring well. Working with 1 wonton wrapper at a time (cover remaining wrappers with a damp towel to keep from drying), moisten edges of each wonton wrapper with cornstarch mixture. Place about 2 teaspoons banana mixture in center of each wrapper; fold in half to close, forming a rectangle. Press edges to seal.

  3. Heat 4 teaspoons oil in a large nonstick skillet over medium-high heat. Place 6 pockets in pan; cook 3 to 4 minutes on each side or until golden. Remove from pan, and cool on a wire rack. Repeat procedure with remaining oil and pockets. Dust with powdered sugar; serve with remaining 3 tablespoons caramel topping.

Oxmoor House Healthy Eating Collection