I have foreign friends who consistently ask me about the difference between a banana-cue and a turon. Although both dessert uses banana and are equally delicious, preparation and ingredients are very much different. Banana-cue as name implies are bananas that are deep fried in brown sugar caramel and skewed after in sticks while Turon are bananas that are wrapped in rice paper then deep fried in brown sugar caramel. I like them both of course but Turon could serve as a dessert to impress when you have guests at home. I would say that this dessert is of Spanish inspiration as a similar dessert (Turon exist) in Spain but not of the same kind. Anyways, turon is very versatile Pinoy dessert that you could serve with some caramel sauce or cream anglaise and top it with toasted sesame seeds.
15 pieces of banana (Saba) you can use other kind of banana (latundan, lacatan, cavindish or even senorita)
half a cup of shreaded langka (jackfruit) optional you can also use chopped mangoes or peach depends on where you are
15 pieces of lumpia wrapper (you can replace this with any pastry wrapper like filo or the ones they use in mediterranean desserts)
half a kilo of brown sugar
half a liter of cooking oil (remember that you can keep the rest of your cooking oil for other sweet recipes that can be fried like doughnuts)
Start by peeling the bananas and cutting them into two lengthwise. Separate each lumpia wrapper. Lay down your lumpia wrapper and put two cut bananas in the middle. Put 1 tablespoon of langka (mango or peach) and one tablespoon of brown sugar in the middle of your two cut bananas. Wrap gently your lumpia wrapper folding from right to left the two sides, then roll delicately from down towards up. Heat your deep frying pan with oil and fry them until they are golden brown. Add about 5 tablespoons of brown sugar on the frying oil to have that caramelised surface on the turon.