Banana Lotti (Roti) is a famous Thai street food that actually originated in India. The original recipe consists of pieces of banana and condensed milk wrapped in a crepe-like dough, and fried on a griddle so the banana is kind of dissolved. When cooked, it is drizzled with condensed milk on top, and served hot.
I was looking for a recipe of this mouthwatering dessert to make at home, and came across the following gluten and dairy free version (it is also vegan). Since the preparation in this recipe seemed much easier than the original lotti, and the recipe actually sounded yummy, I’ve decided to give it a try.
It became an instant hit in our house. We will surely make it again, and I highly recommend it to all my friends who try to avoid gluten, dairy, and/or are vegans, and to all of you who like really good exotic desserts.
4 ripe bananas
8 rice papers for spring rolls
3 tbs coconut oil
1 cup coconut flakes
1 cup chopped nuts
Maple syrup for drizzling
Preheat oven to 430F.
Oil an ovenproof baking dish with one tablespoon of the coconut oil.
Cut each banana in half.
Dip one rice paper in a bowl with water for a few seconds, then set on a work surface, and place half a banana in the middle.
Wrap the rice paper around the banana to create a pocket. Place in the greased baking dish.
Repeat the process with the rest of the rice papers and bananas.
Brush the wrapped bananas with the rest of the coconut oil and bake in the preheated oven for 15 – 20 minutes, until the rice paper is starting to crisp a little.
Remove from the heat. Place each banana pocket on a serving dish and sprinkle with coconut flakes and chopped nuts (I used salted and roasted nuts). Drizzle some syrup on top and enjoy! I actually skipped the syrup on my banana. It was already sweet enough for me as is.
I still want to try and make the original Lotti recipe. I’ll keep you posted…