Recipe by 3greekkids
Nothing complicated here. Good, though. This will make 4 people a nice dessert after dinner, or 2 hungrier people something more substantial.
Top Review by Chef Buggsy Mate
My daughter and I made this for dessert tonight with a few slight changes. First off, we used real sugar and regular vanilla ice cream, we also omitted the graham cracker crumbs because we didn't have any. The flavor of the dish was wonderful and loved by all (family of 6). We drizzled a little warm caramel sauce over the top before serving. Thanks for sharing this wonderful keeper of a recipe.
- 2 very large firm bananas
- 1 tablespoon butter
- 3 tablespoons Splenda sugar substitute
- 1 teaspoon vanilla extract
- 1⁄2 teaspoon ground cinnamon
- 4 pre-prepared crepes
- 4 tablespoons graham cracker crumbs
- 4 tablespoons toasted pecans, chopped
- 4 scoops sugar-free vanilla ice cream
- whipped cream
- chocolate syrup
- toasted pecans, chopped
Directions See How It's Made
- Preheat oven to 400F and butter small, pyrex baking dish (large enough to hold 4 crepes).
- Cut bananas in half crosswise and then split lengthwise. You will have 8 large pieces.
- In a skillet large enough to hold the banana pieces and over medium-high heat, melt the butter with the splenda and add the vanilla extract and cinnamon. Add the banana pieces and saute for 1 1/2 minutes per side (3 minutes total). Remove from heat.
- Place two banana pieces down length of each crepe and top with 1 tablespoon each of the graham cracker crumbs and toasted pecans. If there's any sauce in the pan, distribute that evenly among the crepes. Roll up jelly roll fashion.
- Place in prepared baking dish and bake until crepes are heated through, about 10 minutes.
- Serve with a scoop of sugar-free vanilla ice cream, LOTS of whipped cream, chocolate syrup and more chopped pecans!