How quickly the seasons and the days go by. It seems like we just celebrated Christmas and the New Year. Then came the Chinese New Year and now it is Valentine’s Day. Never a dull moment. The holidays and festivities keep us busy all year long.
Valentine’s Day was an event for hubby and me during our courtship and early marriage but after the boys came about, it has taken a kind of a back seat. We celebrate when the schedule permits. Otherwise, it is just an exchange of cards, sometimes a small gift or flowers, and usually tea and dessert at home.
It has been so cold lately, I decided on two homey baked goodies. The other one is posted on my tea blog, Tea Tattler. If you have not yet visited, I invite you to hop over after this post. I share tea time treats as well as all things related to tea there. It has a fun format with the landing page looking like a Pinterest board. Please do check it out.
Now, back to this dessert here. I had half a pack of fillo dough that has been sitting in the freezer begging to be used. There is a recipe on the box for Viennese Apple Strudel that looked really delicious but the ingredients list is pretty long. I simplified the recipe and swapped out the cooked apples and spices with the two ripe bananas on my banana stand. It worked out really well. I used up both the fillo dough and the bananas. The result? Delicious! The recipe is definitely a keeper!
The bread crumbs is a necessary ingredient to absorb the juices released from the baked bananas. As you can see from the pictures, the fillo dough remained dry and crispy. The recipe below was inspired by Athens Fillo Dough.
- 10 sheets of fillo dough, thawed
- 3 tbsp butter, melted
- 2 ripe bananas
- ¼ cup (20g) bread crumbs
- ¼ cups (25g) chopped walnuts
- ¼ tsp cinnamon
Lay 5 sheets of fillo dough on your work surface. Butter each sheet with melted butter.
Peel banana and place on the short edge of fillo dough closest to you. Stretch out banana. Sprinkle half the bread crumbs, chopped walnuts, and cinnamon on the banana. Roll up tightly and place strudel seam side down on a greased baking sheet. Repeat with the rest of the ingredients.
Bake in a preheated 350°F (180°C) oven for about 40 minutes or until golden brown.
I also made Baked Hot Chocolate to go with this Banana Strudel. The Baked Hot Chocolate was warm, homey, and so delicious! You don’t want to miss it. The recipe is posted on my other blog, Tea Tattler. To get to the post, please click here or on the picture below.