Banana Dessert Wraps

Pillsbury

Ingredients

  • 1/2 Cup  coconut
  • 1/2 Cup  chopped pecans
  • refrigerated pie crust
  • 1/4 Cup  sugar
  • 1/2 Teaspoon  ground cinnamon
  • 1/4 Teaspoon  ground nutmeg
  • firm, ripe bananas
  • 1/3 Cup  semi-sweet chocolate chips
  • One  12-ounce jar hot caramel ice cream topping, heated
  •   Whipped cream, if desired
  • 1 Cup  vanilla ice cream

These easy-to-make pastries are a fun spin on a classic banana split, and served warm with a scoop of vanilla ice cream, they're almost better than it. 

Directions

Heat the oven to 350 degrees. Spread the coconut and pecans separately onto an ungreased baking sheet and bake in the oven for 5-8 minutes, stirring occasionally, until light golden brown; set aside.

Increase the oven temperature to 450 degrees. Remove the pie crust from its package and lay it flat onto a work surface. With a rolling pin, roll the crust until 12 inches in diameter.

In a small bowl, mix together the sugar, cinnamon, and nutmeg. Reserve 1 tablespoon of the sugar mixture and sprinkle the remainder evenly over the crust. Cut the crust into 4 wedge-shaped pieces.

Place 1 banana lengthwise on each crust wedge, about ¾ inch from the curved edge (if banana is too long, trim the ends to fit within crust, at least ¼ inch from each edge). Push about 1 rounded tablespoon of the chocolate chips, points first, into the top and sides of each banana.

Bring the curved edge and point of each crust wedge up over the banana to meet; pinch seam and ends to seal, shaping the crust around the banana. Sprinkle the tops of the wrapped bananas with the reserved 1 tablespoon sugar mixture and place on the baking sheet. 

Bake for 10-14 minutes or until golden brown. Immediately remove from the baking sheet and let cool for 5 minutes.

To serve, drizzle or spread about 2 tablespoons of the warm caramel topping on each individual dessert plate. Top each with a baked banana, whipped cream, and additional caramel topping, if desired. Sprinkle the coconut and pecans over top of each. Serve with ice cream.

Nutrition

Calories per serving:

916 calories

Dietary restrictions:

High Fiber Vegetarian, Egg Free, Peanut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free

Daily value:

46%

Servings:

4
  • Fat 36g 56%
  • Carbs 149g 50%
  • Saturated 15g 73%
  • Fiber 8g 32%
  • Trans 0g
  • Sugars 47g
  • Monounsaturated 13g
  • Polyunsaturated 5g
  • Protein 8g 16%
  • Cholesterol 18mg 6%
  • Sodium 573mg 24%
  • Calcium 135mg 14%
  • Magnesium 67mg 17%
  • Potassium 695mg 20%
  • Iron 2mg 11%
  • Zinc 1mg 9%
  • Phosphorus 176mg 25%
  • Vitamin A 66µg 7%
  • Vitamin C 11mg 19%
  • Thiamin (B1) 0mg 13%
  • Riboflavin (B2) 0mg 18%
  • Niacin (B3) 2mg 9%
  • Vitamin B6 1mg 25%
  • Folic Acid (B9) 47µg 12%
  • Vitamin B12 0µg 3%
  • Vitamin D 0µg 0%
  • Vitamin E 0mg 2%
  • Vitamin K 1µg 2%
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