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 145g 223%
  • Carbs 596g 199%
  • Saturated 58g 290%
  • Fiber 32g 128%
  • Trans 0g
  • Sugars 187g
  • Monounsaturated 50g
  • Polyunsaturated 20g
  • Protein 32g 63%
  • Cholesterol 73mg 24%
  • Sodium 2,294mg 96%
  • Calcium 541mg 54%
  • Magnesium 269mg 67%
  • Potassium 2,780mg 79%
  • Iron 8mg 43%
  • Zinc 6mg 38%
  • Phosphorus 704mg 101%
  • Vitamin A 264µg 29%
  • Vitamin C 45mg 76%
  • Thiamin (B1) 1mg 52%
  • Riboflavin (B2) 1mg 70%
  • Niacin (B3) 7mg 35%
  • Vitamin B6 2mg 101%
  • Folic Acid (B9) 188µg 47%
  • Vitamin B12 1µg 14%
  • Vitamin D 0µg 0%
  • Vitamin E 2mg 9%
  • Vitamin K 5µg 6%
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