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Bananas Baked in Phyllo with Chocolate Sauce
Keyword Almonds, Bananas, Chocolate, Nuts
Servings 4 generous servings
- 4 sheets phyllo dough
- 4 medium-large Equal Exchange Organic Bananas ripe
- 3 Tbsp Equal Exchange Organic Tamari Roasted Almonds chopped, crushed into a coarse powder
- 1 tsp Cinnamon
- Pure canola oil spray keeps phyllo from drying out
- 4 medjool dates pitted and chopped
- 1/2 cup boiling water
- 1 to 2 teaspoons Equal Exchange Organic Baking Cocoa
- 1 teaspoon raw almond butter or other nut butter, optional
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.)
Unroll the thawed phyllo dough and place it on your workspace. 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 almonds. 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. Repeat with remaining bananas.
Give the tops of the wrapped bananas a quick spray with canola oil. Bake for 20-30 minutes, until tops are golden brown and bananas have begun to sizzle and release syrup.
Drizzle with as much Chocolate Sauce as desired. For best results, serve immediately.
Place the chopped dates in a bowl and pour the boiling water over them. Allow them to soak for about 10 minutes. (Note: Some dates are not as soft as others–soak them longer.)
Place dates and water in blender container along with remaining ingredients. Blend until smooth, scraping down sides of container a couple of times to ensure everything gets blended.
Refrigerate and use as needed.
Adapted from FatFree Vegan Kitchen