Banana And Chocolate In Phyllo – a delicious recipe with bananas, chocolate, pastry, butter, sugar, pints strawberries. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Brush each sheet with butter and sprinkle sugar (other appropriate spices can be aded) and stack.
2
Take one banana and 2 chocolate segments and place on the long end.
3
Fold side flaps over banana and brush flaps with butter.
4
Roll up.
5
Brush ends with butter and seal.
6
Brush roll with egg wash.
7
Repeat.
8
Oven to about 350 deg and bake 15 - 20 minutes.
9
Puree 1 pint strawberries and fold into cool whip.
10
Slice the rest.
11
Toast almonds.
12
TO SERVE: Place one banana roll on plate.
13
Spoon cool whip mixture on one end of roll and scatter strawberries and almonds over it.
14
Might want to get a plastic squirt bottle of chocolate and randomly squirt all around dish.
15
ENJOY.
16
Many possible variations.
17
Reeses Cup instead of regular chocolate or any other candy bar.
1179
kcal
Calories
16
g
Fat
264
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 10 bananas, 2 segmented chocolate candy bars (depending how many segments), 30 phyllo pastry sheets, 3 per banana, melted butter, and more.
Yes, Banana And Chocolate In Phyllo falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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