• Prep Time: 20 minutes
  • Cooking Time: 20 minutes
  • Serves: 8

Baked Chocolate and Banana Crispy Rolls

  • Recipe Submitted by on

 Ingredients List

  • 8 frozen phyllo pastry sheets, thawed
  • light tasting olive oil spray (or melted butter)
  • 4 medium bananas, cut in half vertically
  • 3.5 oz / 100 g chocolate (dark or semisweet), chopped
  • For the chocolate drizzle
  • 3.5 oz / 100 g chocolate (dark or semisweet), roughly chopped
  • 1 tbsp water


Preheat oven to 350F/180C.
Fold one phyllo pastry sheet in half across the length. Spray lightly with oil.
Place one tablespoon chocolate chips at the bottom of the phyllo, about 1 inch in from the bottom. Top with a banana half.
Fold phyllo up over banana from the bottom, and roll up once. Fold in one side of the phyllo, and then the other side to create a straight channel for rolling. Roll the pastry up into a packet.
Place roll on a non-stick baking pan sprayed with a little oil, with the open end down. Repeat with remaining filling and bake for 20 minutes or until golden brown.
While rolls are baking, prepare chocolate drizzle. Melt chocolate with water, using either a microwave or double broiler.
Remove from the oven, let cool a little bit. Drizzle with chocolate and serve.

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