Baby Banana in Shredded Phyllo with Coconut-Chocolate Ice Cream

Baby Banana in Shredded Phyllo with Coconut-Chocolate Ice Cream
4 servings

Mini bananas coated in shredded phyllo and dusted with icing sugar, served with a scoop of coconut chocolate ice cream.



Baby Banana in Shredded Phyllo

baby bananas
Tbsp freshly squeezed lemon juice
Tbsp water
Tbsp ground cinnamon
- ½ package shredded phyllo
cup unsalted butter, melted
cup honey
icing sugar, for garnish
lemon, balm, thinly, sliced
Coconut – Chocolate Ice Cream (recipe follows)

Coconut Chocolate Ice Cream

cup heavy cream
cup milk
cup coconut, purée
egg yolk
cup granulated sugar
cup dark chocolate, cut into small pieces


Step 1

Preheat oven to 325 degrees Fahrenheit.

Step 2

In a small bowl mix lemon juice, water & cinnamon into a thin paste. Peel bananas & coat well with cinnamon mixture.

Step 3

On a clean working surface, thinly spread phyllo into a 24 x 6” rectangle. Mix together warm melted butter & honey. Drizzle over shredded phyllo & dust with icing sugar. Place bananas along bottom of phyllo & cut phyllo into strips that are ½ inch wider than each banana. Tightly roll each banana in phyllo. Place on a parchment lined baking sheet. Drizzle more butter mixture on top of each banana & bake in oven for 8 – 10 minutes. Turn bananas over & continue to bake for another 8 – 10 minutes or until dark golden brown. Remove from oven and trim off the rough ends.

Step 4

In a saucepan over medium heat bring cream, milk, & coconut puree to a boil. Remove from heat & allow to infuse for 5 minutes.

Step 5

In a mixing bowl whisk egg yolks with sugar until they reach a light ribbon stage. Temper the egg mixture by whisking in a small amount of warm coconut mixture; slowly add the rest while whisking constantly.

Step 6

Strain through a fine mesh strainer into a saucepan & return to heat, stirring constantly with a wooden spoon. Cook until mixture coats the back of the spoon. Do not boil or overcook as it will curdle.

Step 7

Remove from heat & place pan over a bowl of ice. Whisk constantly until ice cream mixture cools to room temperature. Refrigerate for 1 – 2 hours.

Step 8

Over a double boiler or in the microwave melt dark chocolate & keep warm.

Step 9

Freeze coconut mixture in an ice cream maker according to a manufacturer’s instructions. Add melted chocolate to ice cream when it looks to be almost frozen ( ¾ doneness). Slowly pour in a steady drizzle. (it will turn into shards that will break down into little pieces during the churning). Freeze overnight before serving. Makes about 2 cups. Will keep in the freezer for up to 1 month.

Step 10

To Serve: Dust bananas with icing sugar. In the centre of each plate place a banana. To the side place a scoop of coconut chocolate ice cream and serve immediately.

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