Banana Pecan Strudel (Better Than Pecan Pie!)

Banana Pecan Strudel (Better Than Pecan Pie!)

Prep Time

-  

Cook Time

-  

Serves

1 people

Serves one (if you’re lucky enough to be home alone).

Recipe courtesy of I Love Pecans

Ingredients

  • Phyllo Dough
  • 1 to 2 Bananas (preferably red bananas)
  • 1 teaspoon lemon juice
  • 1/4 cup butter, melted
  • 1 tablespoon cane sugar
  • 2 teaspoons cinnamon
  • 2 teaspoons ground ginger
  • Honey
  • 1/4 cup pecans

Preparation

  • 1 If you are using frozen Phyllo dough, remove from freezer. It should sit at room temperature for at least an hour.
  • 2 Lightly toast the pecans in a 450ºF oven until they are just hot, about 5 minutes. Finely chop, and set aside.
  • 3 Reduce the heat on the oven to 425ºF.
  • 4 In a small bowl, combine the sugar, cinnamon and ginger. Set aside.
  • 5 Slice the banana longways into 1/4 inch thick strips. Sprinkle with the lemon juice and set aside.
  • 6 Using a pastry brush, coat the bottom of your baking dish with a bit of the melted butter. Place one sheet of phyllo in the bottom of the dish, and brush with butter. Repeat with about 3 more pieces of phyllo, lightly brushing after each piece. Add a layer of the bananas. Top with 3 layers of phyllo, brushing with butter after each piece. Add a layer of honey, squeezing or dribbling as you might to top a waffle. Top with 3 layers of phyllo, brushing butter, etc. Add a layer of pecans. Sprinkle with the cinnamon sugar mixture. Top with 3 layers of phyllo, brushing with butter. Add another layer of honey. Top with 3 layers of phyllo, brushing with butter.
  • 7 Sprinkle the top with some of the remaining cinnamon/sugar mixture and chopped pecans.
  • 8 Trim any phyllo edges that protrude from the baking dish. Cut a few air vents in the top few layers.
  • 9 Bake for about 15 minutes, or until golden brown.
  • 10 Allow to cool for a least 10 minutes before devouring.
  • 11 If desired, top with a bit more honey.
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