Caramel-Banana Pockets

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.


6 servings (serving size: 2 pockets and 1 1/2 teaspoons caramel topping)

Recipe from

Oxmoor House

Recipe Time

Prep: 12 Minutes
Cook: 14 Minutes

Nutritional 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


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


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

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.

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.