Bananas Baked in Phyllo with Date-Sweetened Chocolate Sauce Featured

Authors: Fatfree Vegan Blog

HTTP/1.1 200 OK Date: Mon, 03 Dec 2012 19:31:41 GMT Server: Apache Expires: Mon, 26 Nov 2012 19:31:41 GMT Cache-Control: no-cache, must-revalidate, max-age=0 Pragma: no-cache X-Pingback: http://blog.fatfreevegan.com/xmlrpc.php Link: ; rel=shortlink Last-Modified: Mon, 03 Dec 2012 19:31:41 GMT Transfer-Encoding: chunked Content-Type: text/html; charset=UTF-8 Bananas Baked in Phyllo with Date-Sweetened Chocolate Sauce | recipe from FatFree Vegan Kitchen

by Susan Voisin on December 3, 2012
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Bananas Baked in Phyllo with Date-Sweetened Chocolate Sauce

My daughter and I came up with this recipe one afternoon when we were in the mood for a quick treat and I had some leftover phyllo dough in the fridge. We call it “Wrap Your Banana,” but that sounds more like a public service announcement than a recipe! Normally we just sprinkle it with a little cinnamon sugar, but that’s so ridiculously easy that I hesitated to post it, so I fancied it up with a rich-tasting chocolate sauce that is free of refined sugar and fat.

Some Tips for Working with Phyllo

Phyllo (also spelled Fillo) is not an oil-free food, but one 9×14-inch sheet of Athens Fillo contains only 1/5 of a gram of fat, making it acceptable to me as an occasional treat. It’s not hard to work with if you keep some things in mind:

  • If you’re using frozen phyllo, place it in the refrigerator to thaw at least 24 hours in advance.
  • Have your work surface and all your other ingredients prepared and ready before you remove the phyllo from the fridge.
  • Work quickly. Unwrap the dough onto a clean surface lined with parchment or plastic wrap. Cover it with plastic wrap and a damp kitchen towel and keep it covered as much as possible.
  • If a sheet tears slightly, don’t worry. You can probably still use it in this recipe. If it’s too torn, just throw it away and get another.
  • When you’re finished, wrap the leftover phyllo in the plastic wrap and then place it in a zip-lock bag. It’ll keep in the fridge for another week or in the freezer for 2 months. Or better yet, keep it out and make my delicious Spinach and Artichoke Pie for dinner.


The trick to this easy dessert is to bake the bananas long enough to lightly brown the top of the phyllo while the bananas become slightly caramelized and begin to exude a delicious syrup. Be sure you capture all of that syrup and spoon it onto the finished dessert. I like to divide the banana syrup among the plates and put the baked bananas on top and then add a drizzle of chocolate sauce. But if you don’t want to take the time to make the sauce, this dessert is equally delicious with just a sprinkling of cinnamon and sugar added just before serving.

 

Bananas Baked in Phyllo with Sugar-Free Chocolate Sauce 

More Low-Fat Fun with Phyllo

Apple-Cranberry Strudel PieApple-Cranberry Strudel Pie, here on FatFree Vegan Kitchen
Grilled Rum Peaches in Phyllo from GirlieGirl Army
Phyllo Nests Topped with Sorbet from The Perfect Pantry
Crisp Blueberry Shortcakes from Dish ‘n That
Apple-Phyllo Strudel from First Look Then Cook

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HTTP/1.1 200 OK Date: Mon, 03 Dec 2012 19:31:41 GMT Server: Apache Expires: Mon, 26 Nov 2012 19:31:41 GMT Cache-Control: no-cache, must-revalidate, max-age=0 Pragma: no-cache X-Pingback: http://blog.fatfreevegan.com/xmlrpc.php Link: ; rel=shortlink Last-Modified: Mon, 03 Dec 2012 19:31:41 GMT Transfer-Encoding: chunked Content-Type: text/html; charset=UTF-8 Bananas Baked in Phyllo with Date-Sweetened Chocolate Sauce | recipe from FatFree Vegan Kitchen 


   Bananas Baked in Phyllo with Date-Sweetened Chocolate Sauce

My daughter and I came up with this recipe one afternoon when we were in the mood for a quick treat and I had some leftover phyllo dough in the fridge. We call it “Wrap Your Banana,” but that sounds more like a public service announcement than a recipe! Normally we just sprinkle it with a little cinnamon sugar, but that’s so ridiculously easy that I hesitated to post it, so I fancied it up with a rich-tasting chocolate sauce that is free of refined sugar and fat.

Some Tips for Working with Phyllo

Phyllo (also spelled Fillo) is not an oil-free food, but one 9×14-inch sheet of Athens Fillo contains only 1/5 of a gram of fat, making it acceptable to me as an occasional treat. It’s not hard to work with if you keep some things in mind:

  • If you’re using frozen phyllo, place it in the refrigerator to thaw at least 24 hours in advance.
  • Have your work surface and all your other ingredients prepared and ready before you remove the phyllo from the fridge.
  • Work quickly. Unwrap the dough onto a clean surface lined with parchment or plastic wrap. Cover it with plastic wrap and a damp kitchen towel and keep it covered as much as possible.
  • If a sheet tears slightly, don’t worry. You can probably still use it in this recipe. If it’s too torn, just throw it away and get another.
  • When you’re finished, wrap the leftover phyllo in the plastic wrap and then place it in a zip-lock bag. It’ll keep in the fridge for another week or in the freezer for 2 months. Or better yet, keep it out and make my delicious Spinach and Artichoke Pie for dinner.


The trick to this easy dessert is to bake the bananas long enough to lightly brown the top of the phyllo while the bananas become slightly caramelized and begin to exude a delicious syrup. Be sure you capture all of that syrup and spoon it onto the finished dessert. I like to divide the banana syrup among the plates and put the baked bananas on top and then add a drizzle of chocolate sauce. But if you don’t want to take the time to make the sauce, this dessert is equally delicious with just a sprinkling of cinnamon and sugar added just before serving.

Bananas Baked in Phyllo with Sugar-Free Chocolate Sauce

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