print
Print
bookmark_border
Copy URL
Flipboard
star
Rate
Pinterest
EatSmarter exclusive recipe

Banana Strudel

with Ginger and Coconut
0
Average: 0 (0 votes)
(0 votes)
Banana Strudel

Banana Strudel - Simply delicious: golden-brown pastry filled with tropical fruit

Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
Calories:
225
calories
Calories
0
Print

Ingredients

for
4
servings
½
2
1 piece
fresh Ginger root (about 10 grams)
8 tablespoons
Condensed milk (skimmed)
4 sheets
2 tablespoons
2 teaspoons
Lemon balm (to taste)
Preparation

Kitchen utensils

1 Fine grater, 1 Cutting board, 1 Small knife, 1 Citrus juicer, 1 Bowl, 2 Small bowls, 1 Tablespoon, 1 large non-stick Skillet, 1 Slotted spatula, 1 Tea strainer

Preparation steps

1.
Banana Strudel preparation step 1

Rinse lime half with hot water and wipe dry. Finely grate zest, then squeeze juice.

2.
Banana Strudel preparation step 2

Remove banana peel and cut banana into small pieces. In a bowl, mix bananas with lime zest and juice.

3.
Banana Strudel preparation step 3

Peel and finely grate ginger root. In a small bowl, combine ginger and milk. Let stand briefly to infuse.

4.
Banana Strudel preparation step 4

Lay dough on work surface. Place 1/4 of the banana pieces in the middle.

5.
Banana Strudel preparation step 5

Fold dough over the banana filling on all sides to form a little package. Press together to seal. Form three more packages.

6.
Banana Strudel preparation step 6

Heat the oil in a large non-stick skillet over medium heat. Cook strudels over medium heat on both sides until golden brown.

7.
Banana Strudel preparation step 7

Pour the ginger-milk mixture through a strainer into another small bowl. Divide strudels among plates, sprinkle with coconut and drizzle with ginger-milk.

Health information

Exact nutritional values of this recipe  
Nutritions
1 serving contains
(Percentage of daily recommendation)
Calorie225 kcal(11 %)
Protein4 g(4 %)
Fat8 g(7 %)
Carbohydrates32 g(21 %)
Sugar added0 g(0 %)
Roughage1.5 g(5 %)
Vitamin A0.1 mg(13 %)
Vitamin D0 μg(0 %)
Vitamin E1.4 mg(12 %)
Vitamin B₁0 mg(0 %)
Vitamin B₂0.1 mg(9 %)
Niacin1 mg(8 %)
Vitamin B₆0.3 mg(21 %)
Folate15 μg(5 %)
Pantothenic acid0.3 mg(5 %)
Biotin5.1 μg(11 %)
Vitamin B₁₂0.1 μg(3 %)
Vitamin C9 mg(9 %)
Potassium340 mg(9 %)
Calcium59 mg(6 %)
Magnesium31 mg(10 %)
Iron0.4 mg(3 %)
Iodine5 μg(3 %)
Zinc0.3 mg(4 %)
Saturated fatty acids1.7 g
Uric acid18 mg
Cholesterol3 mg
Development of this recipe:
Post the first comment