The Trace Banana Chimichangas
This dessert combines the flavors of Banana Foster and Mexico. Don’t miss out on this special treat.
2 1/2 lbs. bananas, sliced 1/4-inch thick
2 Tbsp. Butter
1 C. Brown Sugar
1/2 C. Sugar
1 tsp. Nutmeg
1 Tbsp. Cinnamon
2 tsp. Honey
6 oz. Rum
1 Egg
1 Tbsp. Milk
2 12-inch flour tortillas
Melt butter in saute pan. Add the sugar, spices, honey and rum. Let simmer
over medium heat for five minutes or until it reaches the consistency of
maple syrup. Add sliced bananas to the sauce mixture. Cook for 1 + minutes
more, or until bananas become slightly soft.
Remove pan from heat and pour the entire contents through a strainer. Remove bananas from the strainer and put them into the refrigerator to cool.
Reserve sauce in another container.
After bananas have cooled, mix together the egg and milk in a bowl. Lay out
the flour tortillas. Place the banana mixture in the center of the tortilla,
leaving about 1 inch around the edge of the tortilla.
With a brush or your hand, rub the remaining area of the tortilla with an
egg wash. Fold the sides of the tortilla toward the middle. Take the end of
the tortilla closest to you and roll over the banana mixture until the
tortilla is closed like a burrito. Heat oil in a pan until it reaches 350°
to 375°
Lay the burrito in the hot oil in the pan and fry until golden brown.
Remove and place on a towel. Slice diagonally with a serrated knife and
serve with the remainder of the sauce and ice cream.