Caramel Banana Fluff
2 bananas, peeled and sliced
1 tablespoon vanilla extract
2 tablespoons butter, melted
1 (8 ounce) can refrigerated crescent rolls
1 cup caramel topping
Heat oven to 350 degrees F.
In a small bowl, combine bananas, vanilla extract and melted butter, until bananas are well coated.
On a cookie sheet, unroll crescent rolls, creating 4 rectangles (leaving the two triangles attached to form the rectangle).
Place 1/4 of banana mixture in the center of each rectangle, spreading it out a bit.
Bake for 11 to 13 minutes, or until pastry is golden brown.
Heat caramel topping and drizzle over dessert.
Yield: 4 servings
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