Banana Dessert Wraps Recipe

How to Make Banana Dessert Wraps

1. Preheat oven to 350°F (175°C).
2. Spread 1/2 cup flaked coconut and 1/4 cup pecan halves separately on two ungreased baking sheets.
3. Bake for 5-8 minutes, stirring occasionally, until lightly golden brown. Remove from oven and let cool.
4. Increase oven temperature to 450°F (230°C).
5. Remove pie crust from packaging and place on a lightly floured surface. Gently roll out each crust to 12 inches in diameter.
6. In a small bowl, combine 2 tablespoons granulated sugar, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon ground nutmeg.
7. Set aside 1 tablespoon of the sugar mixture.
8. Evenly sprinkle the remaining sugar mixture over each rolled-out pie crust.
9. Cut each crust into 4 wedge-shaped pieces.
10. Place one banana lengthwise onto each crust wedge, about 3/4 inch from the curved edge.
11. Push about 1 rounded tablespoon of chocolate chips into the top and sides of each banana.
12. Bring the curved edge and point of each crust wedge up and over the banana to meet.
13. Pinch the seam and ends to seal, shaping the crust tightly around the banana.
14. Sprinkle the tops of the wrapped bananas with the reserved 1 tablespoon sugar mixture.
15. Place the wrapped bananas onto an ungreased baking sheet.
16. Bake for 10-14 minutes, or until golden brown.
17. Immediately remove from the baking sheet and let cool for 5 minutes.
18. To serve, drizzle or spread about 2 tablespoons of warm caramel topping onto each dessert plate.
19. Top each with a baked banana wrap, whipped cream (optional), and additional caramel topping (optional).
20. Sprinkle with the toasted coconut and pecans.
21. Serve immediately with ice cream (optional).