"Hunger is the best sauce in the world."--Cervantes

Banana Changa Recipe

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This recipe for Banana Changa, by , is from Our Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Adrienne Longoria
Added: Wednesday, September 19, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1/2 teaspoon ground cinnamon
2 teaspoons sugar
4 sheets phyllo dough
2 fresh, peeled bananas
4 tablespoons fat-free chocolate sauce
Canola oil spray

Directions:
Directions:
1. Preheat oven to 400. Lightly spray a small baking sheet with canola oil. Combine cinnamon and sugar.

2. Lay 1 sheet of phyllo dough out on countertop. Spray lightly with canola oil. Sprinkle 1/2 teaspoon of cinnamon-sugar mixture evenly across dough.

3. Place second sheet of phyllo dough evenly on top of first sheet. Spray lightly with canola oil and sprinkle 1/2 teaspoon of cinnamon-sugar mixture evenly across dough.

4. Place 1 peeled banana in center of prepared phyllo sheets and straighten any curved part of the banana as much as possible. To wrap the banana, roll 1/4 of the length of the phyllo, fold in the sides and finish rolling.

5. Repeat steps 2 through 4 for second banana.

6. Place wrapped bananas, seam side down, on the prepared baking sheet. Spray the exterior of the changas lightly with canola oil spray and sprinkle remaining cinnamon-sugar mixture over tops of changas. Bake for 8-10 minutes or until golden brown. Serve 1/2 Banana Changa drizzled with 1 tablespoon chocolate sauce.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
Canyon Ranch Spa

 

 

 

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