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A Different Pointe of View Banana Horneada


  • 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


  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 in a 500 degree F oven until golden brown.
  4. Cut off the ends of the bananas before serving.

Yield: 10 servings

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

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