Bananas Baked in Phyllo with Date-Sweetened Chocolate Sauce

Step 1

Preheat oven to 375 F. Spray one 8×8-inch baking dish or 4 single-serving baking dishes with canola oil or non-stick spray. (You may try cutting parchment paper to fit the pans instead.)

Step 2

Unroll the thawed phyllo dough and place it on your workspace. Quickly cover it with plastic wrap and then a damp towel so that it doesn’t dry out. Remove one sheet and place it on a cutting board or other work surface. Place one peeled banana along one of the narrow ends, Sprinkle the dough evenly with a fourth of the walnuts. Sprinkle the banana with a dusting of cinnamon and then roll it up in the phyllo. Place it seam-side down in the baking dish. (If making in single-serving dishes, cut wrapped banana in half and place halves in dish side by side.) Repeat with remaining bananas.

Step 3

Give the tops of the wrapped bananas a quick (1/2 second) spray with canola oil (or try brushing with non-dairy milk). Bake for 20-30 minutes, until tops are golden brown and bananas have begun to sizzle and release a syrup.

Step 4

To serve, cut bananas in half and place two halves on each plate, along with some of the banana syrup from the baking dish. Drizzle with about a tablespoon of Chocolate Sauce. For best results, serve immediately.