Banana Dessert Wraps

Banana Dessert Wraps

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

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.

15 Ways to Use Ripe Bananas That Aren't Banana Bread

When it comes to baking and sweets, the banana might just be the unsung hero of the category. It can go subtle for breakfast as a smoothie, or be a supporting flavor to chocolate or caramel in a cookie. A banana can also take center stage in pudding and pie. You can use it raw or cooked, whole, sliced or smashed, served hot or cold. So if you are looking at a lovely bunch of ripe bananas on your countertop and wondering how to help them be the best versions of themselves, we have got some recipes for you. Check out some of our favorite ripe banana recipes, none of which are banana bread.

Kid-approved banana chocolate dessert wrap

egglife wraps are made with cage-free eggs, not flour.



2 Original egglife® wraps
2 tbsp butter
2 bananas, peeled, cut in half and sliced
½ tsp ground ginger
Vanilla unsweetened yogurt
¼ cup fresh strawberries
Chocolate syrup


Step 1

Heat 2 tbsp butter in sauté pan over medium heat.

Step 2

Add bananas and sauté until softened a bit.

Step 3

Add ginger and stir to coat.

Step 4

Line each egglife ® Original wrap with a 2-3 tablespoons of vanilla yogurt.

Step 5

Top with half of the warm bananas.

Step 6

Fold the wrap and top with fresh strawberries and drizzle with chocolate syrup to serve.

Banana Crepes

Craving something sweet for breakfast? These banana crepes are just the perfect option. Filling and delicious!

Ingredients Required

  • 2 Cup Milk
  • 3 Tsp Oil
  • 1 Banana
  • Sugar As Required
  • 2 Eggs
  • 1 Cup All-Purpose Flour Or Maida
  • 1/4 Tsp Salt


  1. In a blender, add in all the ingredients to prepare a smooth batter.
  2. Heat a non-stick pan and add some oil to it.
  3. Pour some batter over the pan and spread it all over to ensure the crepe is thick.
  4. When the edges start to get crispy, using a spatula, turn the side and cook till crispy.
  5. Take off the flame place it on the plate. Spread hot chocolate sauce, maple syrup over it, or have it as is.

Warm Banana Roll-Ups Recipe

Bananas are a naturally sweet fruit and combined with a warm tortilla, smooth cream cheese and a little honey and cinnamon make a delicious breakfast, snack or dessert! This Warm Banana Roll Up Recipe has the roll-ups crunchy on the outside, sweet and creamy on the inside. A yummy way to serve bananas to your family! If you love bananas, we have 19 ways to use ripe bananas here. The sweetness of the banana is what makes these yummy recipes!

This recipe is super simple and can be whipped up in just a few minutes. Mix cream cheese, honey, and cinnamon in small bowl. Another twist is to add 1 tablespoon of peanut butter. If you like the peanut butter flavor it is delicious!

Grill on both sides until golden brown. You want to grill it long enough to make the outside a little crispy and warm and gooey on the inside.

It definitely tastes like dessert. Warm, crispy and sweet – but you can serve this for breakfast! It is perfect for those on the go mornings. Just wrap in foil to keep warm and send it with your kids! You can also put some cute and fun toothpicks in them! Because bananas have healthy carbs, it is a great food to feed your kids for breakfast before school mornings so they will have plenty of energy at school. Kids brains need glucose to help them focus and learn at school, and we love that bananas help provide that for them!

We love making this recipe with our kids, because it is a perfect way to get them into the kitchen with a recipe that is simple and doesn’t have very many steps. And for your older kids, this is a good one for them to practice ‘griddle skills’. Sometimes it is hard for kids to flip pancakes, or eggs in a griddle. Since these stay together nicely, it is a good food to practice your flipping skills.

Banana Lumpia with Caramel Sauce

I was going to make this last week. With my sisters.

Cause it’s kind of a Filipino thing and I wanted to be a good Philippines host and everything.

But we did this instead, which is like the most adventurous thing I’ve done in the last 6 months. Woohoo! I live on the edge.

I’ve actually been meaning to make banana lumpia (aka turon) since I saw it in a Filipino cookbook a few months ago. A FEW MONTHS AGO. It’s one of those recipes that you almost just… don’t want to make. I mean, you do, and you know you’re going to love it when it’s all said and done, buuut do I really have to? Because it involves finding something new – lumpia wrappers – at the grocery store, and then pulling apart those paper-thin, or actually, thinner than paper lumpia wrappers, which could make anyone look and feel like a fool. Plus it involves frying. Which, in the Philippines, also involves sweating and changing clothes for the 8th time this morning and makeup melting off my face. Can’t eat it for lunch tomorrow, makes a mess, and generally makes me feel like I have no cooking skills. It’s not all that practical.

The thing is, I had a kitchen full of super sweet baby bananas, lumpia wrappers, and coconut milk left over from my sisters thinking we could squeeze some lumpia frying into our crazy week. It’s like they planned on dropping the stuff and just leaving the country to see what I would do with all of it. Ha ha to me.

So I was definitely forced to make it.

Once I got started, I just sort of lost myself in the process of rolling and frying these little guys. A little music in the background, the front door open, fan blowing directly on me, just thinking about life and taking it all in. It was one of those times where I had absolutely no concept of what time it was when I finished because I didn’t need to be anywhere. Sigh.

Can we get more of those times?

So let’s talk about the moment that I first dipped my face in coconut sauce.

It was also the same moment that I stood over the stove, stirring it, which was actually about 30 moments. I am conservatively calculating that I liked my daily calories in sweet brown sugar coconut sauce off of that wooden spoon.

Realistically, you guys are not going to make this tonight unless you are some sort of extremely ambitious cook who also happens to have lumpia wrappers and bananas and coconut milk laying around the kitchen. What you should do is save this for a day when you can lose yourself in something. Like, for example, something sweet and soft and wrapped in super light thinner-than-paper layers of golden brown crispiness. That paper thin-ness that made me the world’s clumsiest cook 3 seconds ago? I LOVE IT when it’s fried. It’s so thin and delicate and perfectly crispy.

And I sincerely, with all my heart, hope you make this sauce just so you can lick the wooden spoon more than is appropriate. Or just try not to and let me know how that goes for you . It’s so sweet, so creamy and dark, so perfectly simple.


But when I&rsquom looking for something a bit different, this is the recipe I&rsquoll turn to. This recipe uses just a handful of simple ingredients:

  • Sweetened condensed milk
  • Ice-cold water
  • Instant vanilla pudding mix (Jell-O brand is recommended)
  • Heavy cream
  • Vanilla wafers (Nabisco Nilla Wafers are recommended)
  • Ripe bananas

Yes, that&rsquos right. The world-famous banana pudding that people wait hours for uses a base of vanilla pudding mix! At least that&rsquos the claim online.

The thing that makes this pudding a bit more interesting, though, is that it uses sweetened condensed milk instead of regular whole milk to make the pudding.

Start by whisking together the ice-cold water (make sure it&rsquos very cold!) and the sweetened condensed milk, then slowly add this mixture to the instant pudding mix, whisking until it is smooth without any lumps.

Cover this and chill it in the fridge for at least one hour or up to overnight.

When you&rsquore ready to assemble the pudding, whip the heavy cream until stiff peaks form. Use a spatula to fold the whipped cream and the pudding mixture together until no streaks are left.

Then, layer the pudding with the sliced bananas and vanilla wafers, starting and ending with a layer of pudding. Cover and refrigerate for 4-6 hours before serving.

Banana Crescent Dessert

My family enjoys a good banana dessert, and banana bread disappears around here as
fast as candy or cash laying around.
The inspiration for this banana crescent dessert came from a tiny spiral bound cookbook called 101 Recipes with Bananas that my mother-in-law gave me. I took out a few ingredients that I figured would make my family boo hoo it, like the coconut and nuts, and I really think it turned out beautifully without them.

It&rsquos basically a banana wrapped in a crescent roll, but sweetened a bit, and made a little fancy looking.


  • 1 can crescent rolls (8 count)
  • 2 bananas (ripe but NOT mushy)
  • 1/4 cup powdered sugar
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1 Tablespoon lemon juice
  • 1/4 cup maple sugar
  • 2 Tablespoons extra powdered sugar for the tops (after baking)
  1. Open crescent rolls, and on a greased cookie sheet separate them into 4 rectangles of 2 crescent rolls each.
  2. Then in a bowl, mix together the powdered sugar, cinnamon and nutmeg, and spread the mixture evenly over each rectangle.
  3. Cut the two bananas in half and roll each piece in the lemon juice first, and then in the maple syrup.
  4. Lay each banana piece on the narrow end of the rectangles, and roll it up in the dough, and seal the edges.
  5. Bake in a preheated 400 degree oven for about 14 minutes (but start to check at 12 minutes),
    till they are golden.
  6. Sift powdered sugar onto the tops while warm.

You can serve them whole or cut them in half. These would also be delicious
served with some vanilla ice-cream, and I prefer these served warm instead of baked ahead.

Pudding mix, milk, whipped cream, bananas and graham crackers. That's all you need to whip up this super fast snack that your family and friends will rave about. Make sure to save this recipe and print out a few extra copies, because I guarantee you'll be asked how to make it. Probably more than once.

Gather your ingredients, and you're ready to begin.

First, mix together the pudding packets with 3 cups of milk. Whisk together for a couple minutes to thicken. Add in whipped cream. If you keep your whipped cream in the freezer like I do, toss it in the refrigerator the night before, or soften in the microwave.

Mix the whipped cream together with the pudding until its combined nicely. This is my favorite part, because you know there is always a spoon to lick clean, and I do love my whipped cream.

Once the pudding and whipped cream are mixed together, you're nearly done. It's that easy!

All that is left is to build the dessert. I like to start with graham crackers on the bottom of the dish, add a layer of pudding mix, sliced bananas. Follow that with another layer of graham crackers, pudding and bananas. Then add a final layer of graham crackers and pudding.

I've tried this dessert out in both a 9x13 pan and a smaller rectangular pan that is pretty tall. The pudding layers are just a little thicker in a smaller pan.

When this beauty is complete, stick the Banana Cream Desert in the refrigerator for a few hours (or overnight) and serve! Add some chocolate sauce when it's time to serve and make this a Banana Split inspired dessert creation.

Serve it up and relish the banana goodness. Try it out and see what you think. Me. I'm going to be serving this up the next time I have a cookout. I'm thinking Black Bean Salsa, Guacamole, Perfectly Grilled Chicken Halves, and then Banana Cream Dessert. Yum!

23 Easy Banana Recipes for Sweet Baked Goods and Fruity Treats

From the ultimate banana breads to chocolate-and-banana pizza, these ideas include all the best ways to use up a bunch of 'naners right now.

Is there any greater pain than throwing away a too-ripe banana because it's just too brown to eat as a snack? The most ingenious home cooks know that saving even the mushiest bananas could parlay into a delicious breakfast or out-of-this-world sweet treat. Ripe and overripe bananas are best harnessed in classic baking recipes for sweet pies, puddings, and cakes, but they also make for the perfect better-for-you breakfast options, including banana breads, muffins, pancakes, and waffles. Nearly all of these recipes are vegetarian friendly, and a few can be a tasty addition to a vegan routine.

If you're looking to enjoy a flavorful dessert or a sweet breakfast, bananas are a nutritious base for wholesome baking and cooking at home. Upon first glance, dieters might be turned off by their higher calorie and carbohydrate counts compared to other fruits &mdash but they're loaded with essential nutrients that might be lacking elsewhere in your diet. They're quite high in potassium and magnesium, which are two nutrients that can help massage your arteries and lower your blood pressure, and pack a fibrous punch to any baked good (a win-win!). Bananas can be folded into other healthy ingredients (like veggies such as carrots or alternative flours and dark chocolate) to make healthier recipes on a regular basis.

Bananas also are one of the easiest ingredients to work with for new bakers who are attempting making bread, muffins, cupcakes, pies, or frozen treats for the very first time. You can experiment in the kitchen with one of these easy banana recipes and revel in your success when you pull off a tantalizing sweet treat, even if all you did was simply prep, stir, and set.