Thursday, November 20, 2008

Carmel-Banana Roll-Ups

3 firm ripe medium bananas
2 tablespoons lemon juice
6 flour tortillas, (7 to 8 inches in diameter)
1/4 cup sugar
3/4 teaspoon ground cinnamon
2 tablespoons butter or margarine, melted
1/3 cup caramel, chocolate or butterscotch topping

Heat oven to 450ºF. Grease cookie sheet.

Peel bananas and cut lengthwise in half; brush with lemon juice. Place 1 banana half on each tortilla. Stir together sugar and cinnamon; reserve 1 tablespoon. Sprinkle bananas with remaining sugar and cinnamon.

Roll each tortilla around banana; place seam side on cookie sheet. Brush with butter. Sprinkle with reserved sugar and cinnamon.

Bake 6 to 8 minutes or until golden brown. Place on dessert plates. Drizzle with topping.

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