A Different Pointe of View Banana Horneada

Yield: 10 servings

Ingredients

• 10 bananas, peeled
• 1 log phyllo dough
• 3 ounces plugra butter, melted
• 8 ounces Ibarra chocolate, chopped
• 8 ounces Swiss chocolate, chopped
• 4 ounces powdered sugar
• 8 ounces cashew nuts, toasted and chopped

Instructions

1. Combine chocolates and cashews; set aside.
2. Place phyllo on cutting board; slightly butter the top. Repeat process with remaining phyllo dough. Cut dough into pieces large enough to wrap a banana in, then brush butter over the top of the dough pieces. Sprinkle chocolate mixture over the dough. Roll each banana in a sheet of dough. Place bananas on a sheet pan. Brush butter over the top of the dough. Sift powdered sugar over the bananas.
3. Bake bananas at 500 degrees F until golden brown.
4. Cut off the ends of the bananas before serving.

Attribution

Chef Cristobal Soto, A Different Pointe of View, Phoenix, Arizona