Preheat your oven to 400ºF (375º with convection). Line a baking tray with nonstick foil and put it in the oven to preheat.
Prepare the cinnamon sugar by combining the ground cinnamon and granulated sugar. (See Note)
Peel the bananas and quarter them. Dip each quartered piece in the cinnamon sugar mixture and lay at the center of one lumpia wrapper. One corner of the wrapper should be facing you; lay the banana piece horizontally and fold the corner closest to you over the banana. (If you wish, you can add chocolate chips on top of the banana.) Fold the left and right corners in towards the banana and wrap tightly. When you get to the last fold, brush the ends with them melted butter and fold to seal. Repeat with the remaining ingredients.
When the oven and baking tray have preheated, brush the entire surface of the banana spring rolls with the melted butter and arrange them on the baking tray. Don't pack them too closely to allow air to pass through between the rolls so they crisp up. Sprinkle the turbinado sugar on top of the spring rolls before baking. This step is optional but adds more crunch to the rolls.
Bake the turon for roughly 27 minutes, rotating the pan halfway through the baking time. Pull them out of the oven when they're nice and golden. Cool for a couple of minutes and enjoy. These are great on their own or can be served with ice cream and/or chocolate/caramel sauce as in my pictures.
Cinnamon Sugar: I use Penzey's Cinnamon and it tends to be stronger than other brands so adjust the cinnamon sugar to your liking. You may need less sugar in your mix.
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