Go Back
Bananas in a Box with crispy golden wonton wrappers and melted cheese on a dark plate

Bananas in a Box (China Grill Style)

Caramelized bananas tossed in caramel pastry cream, served inside a crispy caramel tuile box with whipped cream and caramel sauce drizzle. Inspired by China Grill's legendary dessert.
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 8 people
Course: Dessert
Cuisine: American, Asian-Fusion
Ingredients Equipment Method Notes

Ingredients
  

Caramel Sauce
  • 2 cups sugar
  • 1/2 cup water
  • 1/8 tsp cream of tartar
  • 1 cup heavy cream
Caramel Pastry Cream
  • 1 cup caramel sauce from above
  • 2 1/4 cups milk divided: 1 1/4 cups + 1 cup
  • 15 egg yolks
  • 2 tbsp all-purpose flour
  • 1 tsp cornstarch
Caramelized Bananas
  • 1 tbsp butter
  • 9 bananas halved lengthwise
  • 1 tbsp sugar
  • 1/4 tsp cinnamon
Caramel Tuile Box
  • 1 lb butter softened
  • 1 lb confectioners' sugar
  • 1/2 cup light corn syrup
  • 1 1/2 cups all-purpose flour

Equipment

  • Heavy-bottomed saucepan
  • Silicone baking mat or nonstick tray
  • Rolling pin or box mold (for shaping tuile)
  • Fine-mesh sieve
  • Whisk
  • Large skillet

Method
 

  1. Combine sugar, water, and cream of tartar in a saucepan. Bring to a boil without stirring. Cook until deep amber. Remove from heat and carefully whisk in heavy cream until smooth. Set aside.
  2. Heat 1 cup caramel sauce with 1 1/4 cups milk to just boiling. Whisk 1 cup milk with egg yolks, flour, and cornstarch. Strain through sieve. Temper hot liquid into yolks slowly. Return to heat and cook until thick. Chill or hold warm.
  3. Cream butter and powdered sugar until fluffy. Mix in corn syrup and flour. Spread into thin strips (7"x3") on silicone mat. Bake at 300°F for 10 minutes until golden. Immediately shape around greased mold into box form. Cool completely.
  4. Melt butter in a skillet. Add banana halves, sugar, and cinnamon. Cook 1-2 minutes until lightly caramelized. Remove from heat.
  5. Toss warm bananas into pastry cream. Fill tuile boxes with mixture. Top with whipped cream and drizzle remaining caramel sauce. Serve immediately.

Notes

Work in stages: Make caramel sauce first (stores for days). Bake tuile boxes next. Prepare pastry cream. Caramelize bananas right before serving.
Tuile timing: You have ~30 seconds after removing from the oven to shape each strip. Work in batches of 2-3. Return hardened tuile to the oven for 15-20 seconds to re-soften.
Caramel safety: Hot caramel causes severe burns. Stand back when adding cream. Use a long-handled whisk.
Serve immediately: Pastry cream softens the tuile within minutes. Assemble at the moment of serving for the best texture contrast.