3 small bananas, thinly sliced
\n(12 oz.)
\n2 tsp. sugar
\n2 tsp. butter
\n4 sheets phyllo pastry dough<\/p>\n
Preheat the oven to 400\u00b0F. Combine the bananas and sugar in a bowl and toss until well mixed. Heat the butter in a saut\u00e9 pan. Add the banana-sugar mixture and cook over medium-low heat for 10 minutes. Remove from the heat, put back in the bowl, and place in the refrigerator to chill. Lay 1 sheet of the phyllo at a time on a flat work surface with the narrow end toward you. Spray with non-stick cooking spray and then fold into thirds lengthwise, spraying between each fold. Spoon 3 T. of the banana filling about 2 inches from the bottom and slightly to the left-hand corner of the phyllo strip. Fold up the 2-inch flap over the filling. Fold the left-hand corner of the phyllo diagonally to the right-hand side of the phyllo to cover the filling. Continue folding in this flag-style fold until you reach the end of the sheet. Lift the turnover onto a baking sheet and again spray with the non-stick cooking spray. Repeat with the remaining phyllo sheets and filling. Bake in the preheated oven for about 15 minutes, or until golden brown. Serve warm.<\/p>\n
4 servings. 175 calories.<\/p>\n","protected":false},"excerpt":{"rendered":"
3 small bananas, thinly sliced (12 oz.) 2 tsp. sugar 2 tsp. butter 4 sheets phyllo pastry dough Preheat the oven to 400\u00b0F. Combine the bananas and sugar in a bowl and toss until well mixed. Heat the butter in a saut\u00e9 pan. Add the banana-sugar mixture and cook over medium-low heat for 10 minutes. Remove from the heat, put back in the bowl, and place in the refrigerator to chill. Lay 1 sheet of the phyllo at a time…<\/p>\n