Name: Crescent City Banana Bundles
Yield: 8 servings
Cuisine: Fruit
Ingredients: Bundles:; 2 cans (8 ounces each) refrigerated crescent dinner rolls; 4 medium firm-ripe bananas; 8 teaspoons brown sugar; 1/2 cup coarsely chopped pecans; 1/2 cup white chocolate chips; Sauce:; 1/2 cup (1 stick) butter; 1/2 cup brown sugar; 2 tablespoons orange juice or rum; 6 tablespoons coarsely chopped pecans; For Serving:; 8 scoops vanilla ice cream or frozen yogurt

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First Prize 2000 Old Farmer’s Almanac Recipe Contest. Submitted by Julie DeMatteo

Ingredients

Bundles:

2 cans (8 ounces each) refrigerated crescent dinner rolls

4 medium firm-ripe bananas

8 teaspoons brown sugar

1/2 cup coarsely chopped pecans

1/2 cup white chocolate chips

Sauce:

1/2 cup (1 stick) butter

1/2 cup brown sugar

2 tablespoons orange juice or rum

6 tablespoons coarsely chopped pecans

For Serving:

8 scoops vanilla ice cream or frozen yogurt

Instructions

Preheat oven to 375 degrees F. Divide crescent rolls into 8 rectangles and press perforations to seal. On a lightly floured surface, roll each rectangle to a 6x6-inch square. Peel and cut bananas in half crosswise. Cut each half into ½-inch slices and put into center of squares. Sprinkle each pile with 1 teaspoon brown sugar, 1 tablespoon pecans, and 1 tablespoon white chocolate chips. Bring corners and sides up and pinch together in center to form a bundle. Place onto an ungreased baking sheet. Bake 17 to 20 minutes, until golden brown and crisp.

Meanwhile, in a small saucepan, bring butter, brown sugar, and orange juice or rum to a boil. Add pecans and boil for 1 to 2 minutes, until slightly thickened; keep warm. To serve, place 1 bundle onto each plate. Place 1 scoop of ice cream or frozen yogurt alongside, and spoon sauce over both.