Skip to content
Sign in Sign up
0My List
You do not have any items in your cart.
Add items and they will appear here.
Estimated Total*
$0.00
You must have min. $50 to checkout
Metro Lakeshore & Geneva 101 Lakeshore Rd. St. Catharines ON

Is this your favourite store?

No, let's find my favourite store

Why? This will allow you to browse the flyer, deals and coupons offered in your area.

Close
Sign in Sign up
0My List
You do not have any items in your cart.
Add items and they will appear here.
Estimated Total*
$0.00
You must have min. $50 to checkout

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Crispy Banana Puffs with Chocolate https://www.metro.ca/userfiles/image/recipes/croustillants-banane-chocolat-1960.jpg PT15M PT15M PT30M
Lay a sheet of phyllo on the work surface. Cut in half lengthways. Peel a banana and lay on one end of the pastry strip. Fold the sides over the tips of the banana. Brush the other end of the pastry with butter to seal the roll. Roll up the banana in the pastry. Brush the roll with butter. Sprinkle with sesame seeds. Repeat the operation for the other bananas. Bake at 350°F / 175°C on an oiled sheet 15 minutes. Melt chocolate, add cream. Top bananas with chocolate sauce.
4
4 sheets phyllo 8 red bananas 2/3 cup (170 mL) melted butter or hazelnut oil sesame seeds as needed 1/2 lb (225 g) fondue chocolate 1/2 cup (125 mL) cream 15%
Crispy Banana Puffs with Chocolate

Crispy Banana Puffs with Chocolate

Rate this recipe
6 Votes
4
servings
0:15
Preparation
0:15
COOKING
0:30
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 4
    sheets phyllo
  • 8
    red bananas
  • 2/3 cup
    (170 mL)
    melted butter or hazelnut oil

  • sesame seeds as needed
  • 1/2 lb
    (225 g)
    fondue chocolate
  • 1/2 cup
    (125 mL)
    cream 15%
Imprimer ma sélection

Preparation

Lay a sheet of phyllo on the work surface.

Cut in half lengthways.

Peel a banana and lay on one end of the pastry strip.

Fold the sides over the tips of the banana.

Brush the other end of the pastry with butter to seal the roll.

Roll up the banana in the pastry.

Brush the roll with butter.

Sprinkle with sesame seeds.

Repeat the operation for the other bananas.

Bake at 350°F / 175°C on an oiled sheet 15 minutes.

Melt chocolate, add cream.

Top bananas with chocolate sauce.

Source : Chef José Trottier

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

Error

Sorry, an error has occurred. Please refresh the page.