Bananadessertwraps Recipes
BANANA DESSERT WRAPS
Bananas AND chocolate! Yum! This is another easy recipe from Pillsbury. As I work full-time, I love recipes that are semi-made and easy to put together :0
Provided by Sheri Mullins
Categories Desserts
Time 1h
Number Of Ingredients 11
Steps:
- 1. Heat oven to 350°F. Spread coconut and pecans separately on ungreased cookie sheet. Bake 5 to 8 minutes, stirring occasionally, until light golden brown; set aside
- 2. Increase oven temperature to 450°F. Remove pie crust from pouch; place flat onto work surface. With rolling pin, roll crust until 12 inches in diameter
- 3. In small bowl, mix sugar, cinnamon and nutmeg. Reserve 1 tablespoon sugar mixture; sprinkle remaining sugar mixture evenly over crust. Cut crust into 4 wedge-shaped pieces
- 4. Place 1 banana lengthwise on each crust wedge, about 3/4 inch from curved edge (if banana is too long, trim ends to fit within crust, at least 1/4 inch from each edge). Push about 1 rounded tablespoon chocolate chips, points first, into top and sides of each banana.
- 5. Bring curved edge and point of each crust wedge up over banana to meet; pinch seam and ends to seal, shaping crust around banana. Sprinkle tops of wrapped bananas with reserved 1 tablespoon sugar mixture; place on ungreased cookie sheet
- 6. Sprinkle tops of wrapped bananas with reserved 1 tablespoon sugar mixture; place on ungreased cookie sheet
- 7. Bake 10 to 14 minutes or until golden brown. Immediately remove from cookie sheet. Cool 5 minutes
- 8. To serve, drizzle or spread about 2 tablespoons warm caramel topping on each individual dessert plate or melted chocolate chips. Top each with baked banana, whipped cream and additional caramel topping, if desired. Sprinkle coconut and pecans over top of each, if desired. Serve with ice cream
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BANANA DESSERT WRAPS - THE DAILY MEAL
From thedailymeal.com
3.9/5 (4)
Estimated Reading Time 2 mins
- Heat the oven to 350 degrees. Spread the coconut and pecans separately onto an ungreased baking sheet and bake in the oven for 5-8 minutes, stirring occasionally, until light golden brown; set aside.
- Increase the oven temperature to 450 degrees. Remove the pie crust from its package and lay it flat onto a work surface. With a rolling pin, roll the crust until 12 inches in diameter.
- In a small bowl, mix together the sugar, cinnamon, and nutmeg. Reserve 1 tablespoon of the sugar mixture and sprinkle the remainder evenly over the crust. Cut the crust into 4 wedge-shaped pieces.
- Place 1 banana lengthwise on each crust wedge, about ¾ inch from the curved edge (if banana is too long, trim the ends to fit within crust, at least ¼ inch from each edge). Push about 1 rounded tablespoon of the chocolate chips, points first, into the top and sides of each banana.
BANANA DESSERT WRAPS RECIPE - PILLSBURY.COM
From pillsbury.com
- Heat oven to 350°F. Spread coconut and pecans separately on ungreased cookie sheet. Bake 5 to 8 minutes, stirring occasionally, until light golden brown; set aside.
- Increase oven temperature to 450°F. Remove pie crust from pouch; place flat onto work surface. With rolling pin, roll crust until 12 inches in diameter.
- In small bowl, mix sugar, cinnamon and nutmeg. Reserve 1 tablespoon sugar mixture; sprinkle remaining sugar mixture evenly over crust. Cut crust into 4 wedge-shaped pieces.
- Place 1 banana lengthwise on each crust wedge, about 3/4 inch from curved edge (if banana is too long, trim ends to fit within crust, at least 1/4 inch from each edge). Push about 1 rounded tablespoon chocolate chips, points first, into top and sides of each banana.
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