Banana Crescent Dessert
My family enjoys a good banana dessert, and banana bread disappears around here as
fast as candy or cash laying around.
The inspiration for this banana crescent dessert came from a tiny spiral bound cookbook called 101 Recipes with Bananas that my mother-in-law gave me. I took out a few ingredients that I figured would make my family boo hoo it, like the coconut and nuts, and I really think it turned out beautifully without them.
It’s basically a banana wrapped in a crescent roll, but sweetened a bit, and made a little fancy looking.
INGREDIENTS:
- 1 can crescent rolls (8 count)
- 2 bananas (ripe but NOT mushy)
- 1/4 cup powdered sugar
- 1/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 Tablespoon lemon juice
- 1/4 cup maple sugar
- 2 Tablespoons extra powdered sugar for the tops (after baking)
- Open crescent rolls, and on a greased cookie sheet separate them into 4 rectangles of 2 crescent rolls each.
- Then in a bowl, mix together the powdered sugar, cinnamon and nutmeg, and spread the mixture evenly over each rectangle.
- Cut the two bananas in half and roll each piece in the lemon juice first, and then in the maple syrup.
- Lay each banana piece on the narrow end of the rectangles, and roll it up in the dough, and seal the edges.
- Bake in a preheated 400 degree oven for about 14 minutes (but start to check at 12 minutes),
till they are golden. - Sift powdered sugar onto the tops while warm.
You can serve them whole or cut them in half. These would also be delicious
served with some vanilla ice-cream, and I prefer these served warm instead of baked ahead.
Banana Crescent Dessert
Ingredients
- 1 can crescent rolls (8 count)
- 2 bananas
- 1/4 cup powdered sugar
- 1/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 Tablespoon lemon juice
- 1/4 cup maple sugar
- 2 Tablespoons extra powdered sugar for the tops (after baking)
Instructions
- Open crescent rolls, and on a greased cookie sheet separate them into 4 rectangles of 2 crescent rolls each.
- Then in a bowl, mix together the powdered sugar, cinnamon and nutmeg, and spread the mixture evenly over each rectangle.
- Cut the two bananas in half and roll each piece in the lemon juice first, and then in the maple syrup.
- Lay each banana piece on the narrow end of the rectangles and roll it up in the dough.
- Seal the edges as best you can.
- Bake in a preheated 400 degree oven for about 14 minutes (but start to check at 12 minutes),
- till they are golden.
- Sift powdered sugar on to the tops while warm.
With Mother’s Day coming up, these could make a nice treat for mom too! They are sweet, warm and pretty.
If you fancy bananas, here are some other yummy banana treats:
Banana & Vanilla Wafer Ice-cream Trifle
Toasted Peanut Butter & Banana Sandwich
Hope you find a new favorite!
What a delicious dessert that we would just love! Thanks so much for sharing your awesome post with Full Plate Thursday and hope you have a great week!
Come Back Soon!
Miz Helen
Just tried the banana crescent roll recipe. Excellent! My husband wants me to make more…lol. This is so easy, quick and requires only a few ingredients. It’s a keeper!
So thrilled you enjoyed it!
Wondering what to do with very ripe bananas rather than make banana bread and the crescent roll recipe was wonderful. Thank you for sharing. Will make it again
I peel and freeze mine till I want to make banana bread, and then thaw and use them…This link from Taste of Home has some ideas: https://www.tasteofhome.com/collection/recipes-for-ripe-bananas/ 🙂