Chocolate Banana Chimichangas – a delicious recipe with olive oil, bananas, chocolate syrup, cinnamon, sugar, pastry. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350u00b0F.
2
Lightly coat a baking sheet with cooking spray.
3
In a medium bowl, combine bananas, chocolate sauce, and 1 tsp cinnamon. Set aside.
4
In a small bowl, combine 1 tsp cinnamon and sugar. Set aside.
5
Lay out 1 sheet phyllo onto a flat surface.
6
Spray lightly with cooking spray and fold in half lengthwise.
7
Turn sheet so one of the narrower ends is facing you.
8
Place 1/6 mixture about 1 inch from the bottom and about 1 inch from each side.
9
Roll one quarter of the length of the phyllo, then fold in sides and continue rolling the length of the phyllo (as you would a burrito or wrap).
10
Repeat with remaining phyllo sheets and place on baking sheet with open flap down.
11
Lightly spray the exterior of chimichangas with cooking spray and dust with cinnamon-sugar mixture.
12
Place in oven immediately and bake 10 to 15 minutes or until golden brown.
123
kcal
Calories
2
g
Fat
28
g
Carbs
1
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 6 ingredients. The key ingredients include: olive oil flavored cooking spray or vegetable oil cooking spray, 4 medium bananas, sliced, 1 1/2 tablespoons fat free chocolate syrup, 2 teaspoons cinnamon, and more.
Yes, Chocolate Banana Chimichangas 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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