So, it’s the weekend and you have loads of stuff to do (as always!).
But you have friends coming over for dinner.
You are all ready for them…you have gone to the local butcher to grab some bbq-worthy stuff and you are going to throw a salad together and open an awesome bottle of wine.
For most people, dessert always throws them for a loop.
But it doesn’t have to.
Here is a quick dessert that anyone (I mean, anyone…even a 6 year old!) can make!
3 large bananas (or 6 small ones)
12 sheets of phyllo
Melted butter (or cooking spray)
Granulated sugar (about 1/2 c)
About 2/3 c dark chocolate chopped (or chocolate chips)
Handful of dates (about 3/4 c), chopped
About 1/2 c cold butter, cubed
1. A few hours before you are ready to make this, take out a package of phyllo (remember, you can re-freeze what you don’t use…that’s the beauty of phyllo!). You can also put the phyllo in the fridge overnight; it will be defrosted the next day. If you are in a hurry and it hasn’t defrosted yet, , hold your hands along the phyllo up and down the log and it should soften enough for you to unroll it…just be careful because it’s kinda delicate!
2. When you are ready, get all of your stuff together.
3. Unroll your phyllo. Have a damp paper towel ready. Take one sheet off the pile and place it on the counter/cookie sheet/cutting board; cover the rest of the phyllo with the damp towel (just so it stays moist…it dries out easily). Brush with some melted butter (or spray with some cooking spray) and sprinkle with a couple teaspoons of granulated sugar). Repeat with another sheet until you have placed 4 sheets on top of one another (once the 4th sheet has been placed on top, do not brush with butter or sprinkle with sugar). Cut each stack of 4 in half.
4. If your bananas are large, cut them in half…if not, use one small banana per package. Place one small banana (or 1/2 of a large one) on the phyllo about 1/3 of the way from the bottom. In front of each banana (see photo), sprinkle about 1 tbsp each brown sugar, chocolate chips, butter and dates (amount don’t really matter except for butter because too much butter will make it greasy).
5. Fold the phyllo from the bottom and cover the banana and other ingredients. Fold in the sides and roll up like an eggroll. Once you get close to the top, wet your finger with some water, rub it along the edge of the phyllo and finish wrapping to seal it all.
6. Place on a cookie sheet like this (seal edge down) and brush with butter or spray with cooking spray. Bake at 375 for about 15 minutes (or until brown). **excellent note: You can freeze them at this point (why not make a pile and freeze them for last minute guests?). Freeze them individually, then put them in a large plastic ziploc bag. When you are ready, just take them out of the freezer, place them on a cookie sheet and bake (just add a few minutes to the cooking time…they are done when they are brown).
7. Once browned, take out of oven, cut in half and serve immediately (best warm)…and serve with ice cream ’cause that is the most awesome!
Now, how hard was that?