Category - Restaurant

A DIFFERENT POINTE OF VIEW BANANA HORNEADA

    A Different Pointe of View Banana Horneada

    Source: Chef Cristobal Soto, A Different Pointe of View, Phoenix, Arizona

    10 bananas, peeled
    1 log phyllo dough
    3 ounces plugra butter, melted
    8 ounces Ibarra chocolate, chopped
    8 ounces Swiss chocolate, chopped
    4 ounces powdered sugar
    8 ounces cashew nuts, toasted and chopped

    Combine chocolates and cashews; set aside.

    Place phyllo on cutting board; slightly butter the top. Repeat process with remaining phyllo dough. Cut dough into pieces large enough to wrap a banana in, then brush butter over the top of the dough pieces. Sprinkle chocolate mixture over the dough. Roll each banana in a sheet of dough. Place bananas on a sheet pan. Brush butter over the top of the dough. Sift powdered sugar over the bananas. Bake bananas in a 500 degree F oven until golden brown. Cut off the ends of the bananas before serving.

    Makes 10 servings.


Recipes by Alphabet

A B C D E F G H I J K L M N O P Q R S T U V W X Y Z