Makin’ Banana Pancakes

We discovered banana roti after a long day of ministry in Thailand, and we never went back. It’s banana chocolately goodness became our comfort food, and many evenings us World Racers would venture out in attempt to satisfy those oh-so-familiar midnight chocolate cravings.

Here in Malaysia, we are staying right next to Little India, conveniently situated between exactly three restaurants which serve banana roti. Penang is known for their street food, and it was rated by CNN Travel as one of the top food cities in Asia. So this month, I thought I’d order banana roti from one of the street vendors and post this recipe, courtesy of Yaowalak (Ann) and Jerry Good on www.importfood.com

Ingredients (Makes 8 roti)

  • 1 large or extra-large egg
  • 1 tbsp sweetened condensed milk + more for drizzling
  • 1 tbsp granulated sugar
  • 1/2 tsp salt
  • 2 cups all-purpose flour
  • 1 tbsp butter, melted
  • Canola oil
  • Ghee or margarine for frying (don’t use butter; it will burn)
  • 4 bananas, thinly sliced
  • A few Tbsp chocolate sauce, for drizzling

In small bowl or mixing cup, whisk together water, egg, 1 tablespoon condensed milk, sugar and salt.

In medium mixing bowl, add flour. Make well in center. Pour in water mixture. Mix with wooden spoon until it comes together. Drizzle with butter. Using hands, knead to form ball of dough. Knead 3 to 5 minutes until soft and elastic. Lightly grease with oil. Return ball to mixing bowl. Let stand, uncovered, 30 minutes.

Twist and break dough into 8 balls (each about 1-1/2 inches wide). Coat each with oil. (You can make ahead to here. Keep at room temperature in sealed container for up to 6 hours.)

Using rolling pin, roll 1 ball as thinly as possible into rough circle with jagged edges, repeatedly coating fingers and dough lightly with oil to aid stretching. (Aim for 10 to 12 inches, but if your roti is smaller, simply adjust filling accordingly.) The locals do this by “throwing” the dough in a circular motion:

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Heat large non-stick skillet or griddle pan over medium high. Add dollop of ghee or margarine. When hot, place roti in pan. (It will start to shrink immediately.) Quickly spread banana slices over centre (about 1/2 banana per roti)

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Fold edges in and over filling to form square packet (about 5 inches), flattening packet with spatula. Cook until both sides are lightly browned in spots and roti is crispy, 1 to 2 minutes total, reducing heat if browning too darkly

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Transfer to plate. Drizzle with condensed milk and chocolate sauce. Using pizza cutter, cleaver or knife, cut into bite-size squares. Repeat with remaining rotis and filling.

Enjoy! It’s super yummy if you add a scoop of vanilla ice cream on top too :-)

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