I’m ashamed it has taken so long to make these again because last time I did it was a hit! Too simple, really, really EASY and packs big flavor!
A dash of cinnamon puts you right in the heart of Autumn so waste no time and get to it! Great with a warm beverage after dinner or even AM!
BEST PART: 3 ingredients!
Don’t we all have those recipes we make at particular times of the year! This is one of mine! A true Fall favorite!
•.•.•.•.•.•.•.•.•.•.•.•.•.•.•.•.•.•.•.•.•.•.•.•.•.•.
Baked Coconut ?Banana Rolls
2 medium ripe bananas, chopped
6 egg roll wrappers
1/4 roasted shredded coconut
Optional:
Cinnamon to taste
The Dip:
1/2 cup dark chocolate, melted
Or Honey?/agave, or get creative!
•.•.•.•.•.•.•.•.•.•.•.•.•.•.•.•.•.•.•.•.•.•.•.•.•.•.
HOW
Makes 6 rolls
Roast shredded coconuts for 5-8 min in oven at 350deg, let it cool.
Mix chopped bananas, roasted coconut and cinnamon well in a bowl and let it sit for a few minutes. If you really like it sweet you may add some honey, agave or brown sugar. I didn’t feel the need but can see how it would work.
Spoon banana into each egg roll and fold gently per directions.
Place on a baking sheet sprayed with a little nonstick cooking spray (I used Grapeseed oil). Lightly spray the tops of each egg roll (helps it brown a bit) and bake at 425 F for about 10-12 minutes or until browned. It will be crunch and have the sweet goodness inside.
Allow to cool slightly before serving. I sprinkled a light dusting of confectioners sugar because it’s pretty! Ha!
I served with melted 60% bittersweet cocoa Ghirardelli chocolate. Oh, yes! Honey and any other sweet sauce will work well in here but don’t limit yourself. Get creative!!
Color your life!
Xoxo, Ana?
@ColorfulFoodie
_______________________________
Facebook: The colorful foodie
Instagram: @colorfulfoodie
Twitter: @AnaSandee
Pinterest: Colorfulfoodie
_______________________________
