4 sheets (14 x 9 inches) phyllo dough (available in the freezer section), thawed

Butter-flavored cooking spray

2 oz. bittersweet chocolate, chopped

1 banana, peeled

1 tsp. brown sugar

 

1/2 cup heavy cream

1 tsp brown sugar

Ground cinnamon

 

Preheat the oven to 350. Line a baking sheet with parchment and set aside. Lay a phyllo sheet lengthwise on a large work surface and spray it with cooking spray. Top the sheet with another phyllo layer and spray it again. Cut the sheet in half from top to bottom. Repeat the process with the two remaining phyllo sheets. (You will have four phyllo rectangles lying vertically on the work surface.) Sprinkle a quarter of the chopped chocolate along the bottom edge of each phyllo rectangle. Halve the banana lengthwise and cut each half into two pieces. Lay a piece, cut side down, on top of the chocolate on the bottom edge of each phyllo rectangle. Sprinkle a little brown sugar over the banana. Fold about an inch of the side edges of the phyllo over the ends of the banana, and then roll the packet to form an eggroll shape. Repeat with the remaining bananas, and transfer them to the baking sheet. Spray each roll with a little more cooking spray, then sprinkle a little cinnamon over each. Bake until golden brown and crisp, about 12 minutes. Remove from oven and let cool for about 10 minutes before serving. Meanwhile, in a mixing bowl, whisk the cream, brown sugar, and a couple dashes of cinnamon together until the brown sugar dissolves. Continue whisking until the cream thickens and begins to hold soft peaks. Transfer to a small bowl and sprinkle a little more cinnamon on the top. To serve, cut the eggrolls in half diagonally and place on a platter with the cream “dipping sauce.”