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Phyllo-Wrapped Banana & Chocolate Dessert


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  • 6 firm ripe mini bananas
  • ¼ cup butter
  • 1/3 cup packed brown sugar
  • 2 T spiced rum (optional)
  • 6 sheets phyllo pastry
  • ¼ cup butter, melted
  • 1/3 cup pecan pieces, toasted
  • 2 tsp icing sugar
  • fresh berries (optional)



Step 1

Peel bananas and slice in half lengthwise; set aside. In skillet, melt butter over medium heat and add sugar; bring to a boil. Add bananas and cook stirring gently for about 2 minutes or until bananas are softened. Remove from heat and add liqueur if using. Return to heat and cook for 30 seconds; let cool slightly. Place one sheet of phyllo pastry on work surface and brush lightly with butter. Fold in half crosswise and brush lightly again with some butter. Place two banana halves and some of the sauce about 2 inches from one short end in centre of phyllo sheet. Sprinkle with some of the chocolate and pecans. Fold over edge and sides and roll up. Brush lightly with butter and place on parchment paper-lined baking sheet. Repeat with remaining ingredients. Bake in 400 oven for about 15 minutes or until phyllo is golden brown. Let cool slightly. Place on dessert plate and sprinkle with icing sugar. Serve with fresh berries if desired

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