Banana Dessert Wraps

Health score
3%
Banana Dessert Wraps
40 min.
4
723kcal

Suggestions


Indulge your sweet tooth with our delightful Banana Dessert Wraps, a treat that perfectly balances the rich flavors of caramel, chocolate, and toasted coconut. This easy-to-make dessert is not only a feast for the eyes but also a delicious way to enjoy ripe bananas. With a golden, flaky pie crust enveloping tender bananas, each bite is a heavenly combination of textures and tastes.

Imagine the aroma of freshly baked pie crust wafting through your kitchen as you prepare this scrumptious dessert. The bananas are lovingly wrapped in a buttery crust, enhanced by a sprinkle of cinnamon and nutmeg, and studded with semisweet chocolate chips that melt into gooey perfection. Topped with a drizzle of warm caramel and a sprinkle of toasted coconut and pecans, these wraps are sure to impress your family and friends.

Whether you're hosting a dinner party or simply treating yourself after a long day, these Banana Dessert Wraps are the perfect ending to any meal. Serve them warm alongside a scoop of vanilla ice cream for an extra touch of indulgence. In just 40 minutes, you can create a dessert that is not only delicious but also visually stunning, making it a must-try for any dessert lover!

Ingredients

  • 20 inches banana firm ripe
  • 12 oz mrs richardson's butterscotch caramel sauce hot
  • 0.5 cup coconut or 
  • 0.5 teaspoon ground cinnamon 
  • 0.3 teaspoon nutmeg 
  • 0.5 cup pecans chopped
  •  pie crust dough refrigerated softened pillsbury®
  • 0.3 cup semi chocolate chips 
  • 0.3 cup sugar 
  • cup whipped cream 

Equipment

  • bowl
  • baking sheet
  • oven
  • rolling pin

Directions

  1. Heat oven to 350°F.
  2. Spread coconut and pecans separately on cookie sheet.
  3. Bake 5 to 8 minutes, stirring occasionally, until light golden brown; set aside.
  4. Increase oven temperature to 450°F.
  5. Remove pie crust from pouch; unroll on work surface. With rolling pin, roll crust until 12 inches in diameter.
  6. In small bowl, mix sugar, cinnamon and nutmeg. Reserve 1 tablespoon sugar mixture; sprinkle remaining sugar mixture evenly over crust.
  7. Cut crust into 4 wedge-shaped pieces.
  8. Place 1 banana lengthwise on each crust wedge, about 3/4 inch from curved edge (if banana is too long, trim ends so it fits within crust, at least 1/4 inch from each edge). Push about 1 rounded tablespoon chocolate chips, points first, into top and sides of each banana.
  9. Bring curved edge and point of each crust wedge up over banana to meet; pinch seam and ends to seal, shaping crust around banana.
  10. Sprinkle tops of wrapped bananas with reserved 1 tablespoon sugar mixture; place on ungreased cookie sheet.
  11. Bake 10 to 14 minutes or until golden brown. Immediately remove from cookie sheet. Cool 5 minutes.
  12. To serve, drizzle or spread about 2 tablespoons warm caramel topping on each dessert plate. Top each with baked banana, whipped cream and if desired, additional caramel topping.
  13. Sprinkle coconut and pecans over top of each.
  14. Serve with ice cream.

Nutrition Facts

Calories723kcal
Protein3.98%
Fat40.56%
Carbs55.46%

Properties

Glycemic Index
70.22
Glycemic Load
14.89
Inflammation Score
-4
Nutrition Score
12.24652167766%

Flavonoids

Cyanidin
1.46mg
Delphinidin
0.99mg
Catechin
1.76mg
Epigallocatechin
0.77mg
Epicatechin
0.11mg
Epigallocatechin 3-gallate
0.31mg
Kaempferol
0.01mg
Quercetin
0.01mg

Nutrients percent of daily need

Calories:723.34kcal
36.17%
Fat:33.75g
51.92%
Saturated Fat:12.87g
80.45%
Carbohydrates:103.81g
34.6%
Net Carbohydrates:98.62g
35.86%
Sugar:76.21g
84.68%
Cholesterol:15.42mg
5.14%
Sodium:494.04mg
21.48%
Alcohol:0g
100%
Alcohol %:0%
100%
Caffeine:12.9mg
4.3%
Protein:7.46g
14.92%
Manganese:1.28mg
63.85%
Copper:0.45mg
22.33%
Fiber:5.19g
20.76%
Phosphorus:189.68mg
18.97%
Magnesium:65.14mg
16.29%
Vitamin B1:0.24mg
15.74%
Iron:2.73mg
15.19%
Calcium:115.72mg
11.57%
Vitamin B2:0.19mg
11.2%
Potassium:386.77mg
11.05%
Zinc:1.57mg
10.47%
Folate:41.35µg
10.34%
Selenium:7.12µg
10.17%
Vitamin B3:1.61mg
8.07%
Vitamin B5:0.73mg
7.34%
Vitamin B6:0.12mg
6.17%
Vitamin B12:0.31µg
5.15%
Vitamin A:240.02IU
4.8%
Vitamin K:4.92µg
4.69%
Vitamin E:0.66mg
4.39%
Vitamin C:2.22mg
2.69%