A Different Pointe of View Banana Horneada recipe

Source: Chef Cristobal Soto, A Different Pointe of View, Phoenix, Arizona

10 bananas, peeled
1 log phyllo dough
3 ounces plugra butter, melted
8 ounces Ibarra chocolate, chopped
8 ounces Swiss chocolate, chopped
4 ounces powdered sugar
8 ounces cashew nuts, toasted and chopped

Combine chocolates and cashews; set aside.

Place phyllo on cutting board; slightly butter the top. Repeat process with remaining phyllo dough. Cut dough into pieces large enough to wrap a banana in, then brush butter over the top of the dough pieces. Sprinkle chocolate mixture over the dough. Roll each banana in a sheet of dough. Place bananas on a sheet pan. Brush butter over the top of the dough. Sift powdered sugar over the bananas. Bake bananas in a 500 degree F oven until golden brown. Cut off the ends of the bananas before serving.

Makes 10 servings.