Bananas Baked in Phyllo with Date-Sweetened Chocolate Sauce

If you’re not a chocolate fan, try these sprinkled with cinnamon sugar after
they’re baked.

Servings: 4

Author: Susan Voisin

Prep Time
10 minutes

Cook Time
25 minutes

Total Time
35 minutes

🧂 Ingredients

4 sheets phyllo dough

(fillo) 9x14" sheets
4 medium-large ripe bananas
1 tablespoon chopped walnuts

, crushed into a coarse powder
Cinnamon
Pure canola oil spray

(keeps phyllo from drying out–may substitute parchment paper and a little non-dairy milk)
4 tablespoons Date-Sweetened Chocolate Sauce

(recipe below)

1 Preheat oven to 375 F. Spray one 8×8-inch baking dish or 4 single-serving baking
dishes with canola oil or non-stick spray. (You may try cutting parchment paper
to fit the pans instead.)
2 Unroll the thawed phyllo dough and place it on your workspace. Quickly cover it
with plastic wrap and then a damp towel so that it doesn’t dry out. Remove one
sheet and place it on a cutting board or other work surface. Place one peeled
banana along one of the narrow ends, Sprinkle the dough evenly with a fourth of
the walnuts. Sprinkle the banana with a dusting of cinnamon and then roll it up
in the phyllo. Place it seam-side down in the baking dish. (If making in
single-serving dishes, cut wrapped banana in half and place halves in dish side
by side.) Repeat with remaining bananas.
3 Give the tops of the wrapped bananas a quick (1/2 second) spray with canola oil
(or try brushing with non-dairy milk). Bake for 20-30 minutes, until tops are
golden brown and bananas have begun to sizzle and release a syrup.
4 To serve, cut bananas in half and place two halves on each plate, along with
some of the banana syrup from the baking dish. Drizzle with about a tablespoon
of Chocolate Sauce. For best results, serve immediately.