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1
In the bowl of an electric mixer, beat the cheese until smooth.
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2
Add the sugar and bananas, continue to beat until smooth.
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3
Spread 1/4 cup of the filling over half of each tortilla.
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4
Fold the other half over the filling and press slightly.
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5
Place on a large plate and cover with plastic wrap.
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6
Refrigerate until the filling sets, about 30 minutes.
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7
In a large saute pan, over medium heat, melt 1 tablespoon of the butter.
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8
Pan-fry the tortillas in batches, 3 at a time, until golden on each side, about 2 minutes per side.
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9
Repeat the above process with the remaining butter and filled tortillas.
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10
To serve, slice each filled tortilla into thirds.
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11
Arrange the slices in the center of each serving plate.
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12
Spoon a 1/4 cup of the warm caramel sauce over each plate.
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13
Peel the bananas and slice 1/4-inch thick.
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14
Garnish each plate with the sliced bananas, a dollop of whipped cream and a sprig of fresh mint.
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15
In a small, heavy saucepan, combine the sugar and water and bring to a boil, stirring often.
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16
Cook, stirring occasionally, until the mixture is a deep caramel color and has the consistency of a thick syrup, 10 to 15 minutes.
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17
Remove from the heat.
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18
Stir in the cream, return the saucepan to high heat, and boil the sauce until it regains the consistency of a thick syrup, about 2 minutes.
