Description
Easy and yummy treat
Ingredients
- Coconut
- Pecans
- Refrigerated Pie Crust
- Sugar
- Ground Cinnamon
- Ground Nutmeg
- Bananas
- Semi-sweet Chocolate Chips
- Caramel Ice Cream Topping
- Whipped Cream
- Vanilla Ice Cream
Instructions
- Heat oven to 350f
- Spread coconut and pecans separately on ungreased cookie sheet
- Bake 5 to 8 minutes, stirring occasionally, until light golden brown
- Set aside
- Increase oven temperature to 450f remove pie crust from pouch
- Place flat onto work surface
- With rolling pin, roll crust until 12 inches in diameter
- In small bowl, mix sugar, cinnamon and nutmeg
- Reserve 1 tablespoon sugar mixture
- Sprinkle remaining sugar mixture evenly over crust
- Cut crust into 4 wedge-shaped pieces
- Place 1 banana lengthwise on each crust wedge, about 3 / 4 inch from curved edge
- Push about 1 rounded tablespoon chocolate chips, points first, into top and sides of each banana
- Bring curved edge and point of each crust wedge up over banana to meet
- Pinch seam and ends to seal, shaping crust around banana
- Sprinkle tops of wrapped bananas with reserved 1 tablespoon sugar mixture
- Place on ungreased cookie sheet
- Bake 10 to 14 minutes or until golden brown
- Immediately remove from cookie sheet
- Cool 5 minutes
- To serve, drizzle or spread about 2 tablespoons warm caramel topping on each individual dessert plate
- Top each with baked banana, whipped cream and additional caramel topping, if desired
- Sprinkle coconut and pecans over top of each
- Serve with ice cream