Recipe by Manami
A very simple dish to make. Be sure to wrap leftover phyllo dough right away. It tales only minutes to dry out & crumble. Recipe by Dolores Casella from Diana's Desserts.
Top Review by MarthaStewartWanabe
This is a fantastic warm banana dessert. I made this for DH's Father's Day dinner. Everyone loved it. Who wouldn't love buttery, puffed phyllo with warm banana and chocolate inside? I omitted the pecans, as I had none on hand. One suggestion for this recipe is to halve each banana instead of wrapping a whole banana, as a whole banana was just too much. Another suggestion is to add directions to the recipe for making the chocolate drizzle. I microwaved 1 cup milk chocolate chips and 3 tbs. butter for 30 seconds at a time, stirring between each microwave re-set, until the mixture was just the right consistency for drizzling. Yum! Thanks for sharing this recipe. Now I shall tip-toe back into the kitchen and polish off the rest of my banana wellington. Shhh... :)
- 8 -12 sheets phyllo dough
- 4 bananas (ripe, but not too ripe)
- 3 cups chocolate chips or 3 cups semisweet chips or 3 cups white chocolate chips
- 1 1⁄2 cups salted pecans, chopped
- 1 cup butter, melted
- whipped cream
- 1 cup semi-sweet chocolate chips, melted
Directions See How It's Made
- Have all ingredients ready prior to removing the phyllo from the package.
- Take two or three stacked sheets of phyllo dough and brush generously with melted butter.
- Place one banana on the dough, sprinkle with a handful of chocolate chips and about a 1/2 handful of pecans.
- Wrap the banana, chocolate and pecans up in a triangular shape and again, brush banana wellingtons generously with melted butter.
- Place on well greased pan and bake in a 400ºF degrees for about 15-20 minutes.
- Check often, you do not want to burn the phyllo!
- The phyllo should be a golden brown when removed.
- Let cool for 5 or 10 minutes and then drizzle with melted chocolate and put a nice dollop of whipped cream on top.
- *If you are familiar working with phyllo dough (phyllo, fillo, filo) then you know that once the package is opened, anything left over needs to be wrapped immediately, and very securely so that air does not enter the dough. Phyllo is a very thin middle eastern pastry that dries up very quickly!
- **You can freeze the uncooked wellingtons on a greased pan covered with saran wrap or other plastic wrap, in the freezer so that you can simply pop them in the oven after dinner too. Do not stack the wellingtons as they will not come apart graciously.