10-Minute Pan-Fried Molten Banana Pastry
10分钟平底锅爆浆香蕉饼🍌也太好吃了！ · pan chinese cuisine
This recipe uses a Chinese-style hand-pulled flaky pancake (shou zhua bing, sold frozen) wrapped around ripe banana slices, then pan-fried until the banana filling bursts out molten. Use a very ripe banana speckled with dark spots and the original (plain) flavor pancake, since savory versions don't pair as well. A flat nonstick skillet is essential — the pancake already contains oil, so no extra oil is needed.
Gus WhitfieldRetired firefighter in Texas, been smoking brisket since before it was cool. Low and slow is the only way. Still burn the rice sometimes, don't judge.Nutrition & allergens
No supported allergens detected from surveyed ingredients.
Some ingredients are not yet allergen-surveyed; this label is not exhaustive.
Per serving (4 servings)
- Energy (kcal)
- Unknown
- Protein (g)
- Unknown
- Fat (g)
- Unknown
- Carbs (g)
- Unknown
- Sodium (mg)
- Unknown
Estimated from verified ingredient data for the original formula — not lab values, and one dish is not a full meal.
banana熟香蕉
1.0 whole
Techniques you'll use
- Pan-frying (jian) ↗
Sear food in a shallow layer of oil, one side at a time.
Steps
- 1
Step 1
Thaw one plain flaky pancake and peel off the plastic film on top. While it thaws, slice the banana into thin rounds or thin rectangles — the thinner the better. After two to three minutes (longer in a cold room), once the pancake is soft, press it with your hands, working outward so it gets larger and thinner; small tears are fine. Don't thaw it too long or it will get sticky and tear — press as soon as it softens.
✅ Done when: The pancake is pliable enough to press and stretch easily without cracking.
- 2
Step 2
Once the pancake is pressed into a rectangle, lay the thin banana slices over it (shown here cut into rectangles).
✅ Done when: The banana slices are arranged in an even layer across the pancake.
- 3
Step 3
Round-cut banana slices work too.
✅ Done when: The banana rounds cover the pancake in a single layer.
- 4
Step 4
Fold the two long sides of the pancake in over the banana.
✅ Done when: Both long edges meet over the banana filling.
- 5
Step 5
Then fold over the two short (wide) sides to enclose the filling.
✅ Done when: The banana is fully sealed inside the folded parcel.
- 6
Step 6
Cover the folded parcel with the plastic film you peeled off earlier and press it by hand again, flattening and stretching it larger and thinner. It may end up a funny shape — as long as it tastes good!
✅ Done when: The parcel is noticeably larger and thinner with the filling spread evenly.
Heat a flat nonstick skillet over medium heat — no oil needed, since the pancake already contains oil. Peel off the film from the top, place the parcel film-side down in the hot pan, then peel off the film from what was the bottom. This way you never have to tug the raw dough off your hands.
✅ Done when: The pan is hot before the pastry goes in.
Pan-fry over medium-low heat (just a touch above low). Flip the pastry once it can slide freely in the pan. If you have trouble controlling the heat, use low heat the whole time.
✅ Done when: The pastry releases from the pan and shakes freely when you move the pan.
Keep flipping back and forth for about five minutes, dropping to low heat for the last two minutes, until both sides are golden brown. Watch the heat carefully so it doesn't burn.
✅ Done when: Both sides of the pastry are golden brown after about five minutes.
As it fries, the banana filling starts to bubble out and turn molten.
✅ Done when: Molten banana filling is visibly oozing from the pastry.
- 11
Step 11
Remove from the pan, cut into pieces, and plate. Eat it hot — it's best warm!
✅ Done when: The pastry is cut and served while still hot.