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1
Preheat oven to 400°F.
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2
Onto a clean, dry work surface, place phyllo dough sheets.
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3
Cover with a damp towel (but not overly wet).
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4
Make sure there is an equal-sized clean, dry work space very close to the covered phyllo dough, as this will make assembly much easier.
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5
In a medium microwave-safe bowl, melt butter.
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6
Set aside.
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7
In a medium bowl, combine sugar and cocoa powder.
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8
Set aside.
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9
Peel and cut bananas into 1-inch chunks.
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10
Set aside.
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11
Place two large cookie sheets nearby for the assembled banana bites.
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12
If desired, line with parchment paper.
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13
Carefully take first phyllo sheet from the top of the stack and lay it onto the prepared clean, dry work surface.
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14
Re-cover the stack with the damp towel.
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15
Gently brush a light layer of butter onto the phyllo sheet and sprinkle with sugar & cocoa mixture, top with another phyllo sheet and repeat until four sheets have been stacked and buttered.
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16
With a pastry cutter or pizza cutter, gently cut phyllo into six evenly-spaced squares.
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17
Place banana chunk in center of each square.
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18
Fold the opposite corners of each square over the banana chunk.
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19
Then fold the other two corners in, brush the top lightly with butter, sprinkle with a pinch of sugar-cocoa mixture and place onto cookie sheet.
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20
Repeat until all banana bites are assembled.
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21
Bake for 12-14 minutes or until lightly browned and crispy.
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22
Remove from oven and allow to cool for 30 minutes.
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23
Meanwhile, into a medium microwave-safe bowl, place chocolate chips, butter and half-and-half.
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24
Microwave for 30 seconds, stir and repeat until melted and smooth.
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25
Serve banana bites warm with the chocolate dip.
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26
If desired, garnish with whipped cream and raspberries as shown in the photo.
