Crescent City Banana Bundles |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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First Prize 2000 Old Farmer's Almanac Recipe Contest. Ingredients:
2 (8 ounce) cans refrigerated crescent dinner rolls |
4 medium firm-ripe bananas |
8 teaspoons brown sugar |
1/2 cup coarsely chopped pecans |
1/2 cup white chocolate chips |
1/2 cup butter |
1/2 cup brown sugar |
2 tablespoons orange juice or 2 tablespoons rum |
6 tablespoons coarsely chopped pecans |
8 scoops vanilla ice cream or 8 scoops frozen yogurt |
Directions:
1. Preheat oven to 375 degrees F.
2. Divide crescent rolls into 8 rectangles and press perforations to seal. On a lightly floured surface, roll each rectangle to a 6x6-inch square.
3. Peel and cut bananas in half crosswise. Cut each half into 1/2-inch slices and put into center of squares.
4. Sprinkle each pile with 1 teaspoon brown sugar, 1 tablespoon pecans, and 1 tablespoon white chocolate chips.
5. Bring corners and sides up and pinch together in center to form a bundle.
6. Place onto an ungreased baking sheet. Bake 17 to 20 minutes, until golden brown and crisp.
7. Meanwhile, in a small saucepan, bring butter, brown sugar, and orange juice or rum to a boil. Add pecans and boil for 1 to 2 minutes, until slightly thickened; keep warm.
8. To serve, place 1 bundle onto each plate. Place 1 scoop of ice cream or frozen yogurt alongside, and spoon sauce over both.
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