Prep 20 mins
Cook 15 mins
Another Pillsbury winner...credit goes to Heather Snedic who created this luscious dessert in the 2004 Bake Off.
- 1⁄2 cup coconut
- 1⁄2 cup chopped pecans
- 1 pillsbury refrigerated pie crust, softened as directed on box (from 15-oz box)
- 1⁄4 cup sugar
- 1⁄2 teaspoon ground cinnamon
- 1⁄4 teaspoon ground nutmeg
- 4 firm ripe bananas (5 to 6 inch)
- 1⁄3 cup semi-sweet chocolate chips
- 1 (12 ounce) jarhot caramel ice cream topping, heated
- whipped cream, if desired (optional)
- 1 cup vanilla ice cream
- Heat oven to 350°F
- 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 450°F
- 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 (if banana is too long, trim ends to fit within crust, at least 1/4 inch from each 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.