Oven: 400
15—20 Minutes
4 sheets filo pastry
2 T melted butter
4 medium bananas, peeled
3/4 c whipping cream
3 oz semi-sweet chocolate, chopped
1 1/2 c vanilla ice cream
mint sprigs for garnish
Preheat oven. Brush a sheet of filo pastry lightly with butter. Fold filo as you would a letter. Place banana at the bottom end of the folded filo sheet, and then roll. Place on a non-stick or parchment paper-lined baking sheet. Repeat this process with remaining bananas. (Leftover filo pastry can be tightly wrapped and stored in the fridge, up to 2 weeks, for later use). Bake bananas in the middle of the oven 15-20 minutes, or until the filo is golden brown. While this occurs, place cream in a pot and bring to a simmer. Whisk in chocolate and stir until it is melted and well incorporated into the cream. Pour a small pool of sauce onto 4 dessert plates. Cut bananas in half at a 45 degree angle and arrange on the plates. Garnish with a scoop of ice cream and a sprig of mint. Makes: 4 servings.