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1
Preheat the oven to 350F.
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2
Line a baking sheet with parchment paper and set aside.
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3
Lay a phyllo sheet lengthwise on a large work surface and spray it with cooking spray.
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4
Top the sheet with another phyllo layer and spray it again.
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5
Cut the sheet in half from top to bottom.
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6
Repeat the process with the 2 remaining phyllo sheets.
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7
(You will have 4 phyllo rectangles lying vertically on the work surface.)
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8
Sprinkle a quarter of the chopped chocolate along the bottom edge of each phyllo rectangle.
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9
Halve the banana lengthwise and cut each half into two pieces.
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10
Lay a piece, cut side down, on top of the chocolate on the bottom edge of each phyllo rectangle.
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11
Sprinkle a little brown sugar over the banana.
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12
Fold about an inch of the side edges of the phyllo over the ends of the banana, and then roll the packet to form an eggroll shape.
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13
Repeat with the remaining bananas and transfer them to the baking sheet.
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14
Spray each roll with a little more cooking spray, then sprinkle a little cinnamon over each.
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15
Bake until golden brown and crisp, about 12 minutes.
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16
Remove from the oven and let cool for about 10 minutes before serving.
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17
Meanwhile, in a mixing bowl, whisk the cream, brown sugar, and a couple dashes of cinnamon together until the brown sugar dissolves.
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18
Continue whisking until the cream thickens and begins to hold soft peaks.
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19
Transfer to a small bowl and sprinkle a little more cinnamon on the top.
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20
To serve, cut the eggrolls in half diagonally and place on a platter with the cream dipping sauce.
