- 2 bananas, peeled and sliced
- 1 tablespoon vanilla extract
- 2 tablespoons butter, melted
- 1 (8 ounce) can refrigerated crescent rolls
- 1 cup caramel topping
- Preheat oven to 350 degrees F (175 degrees C).
- In a small bowl, combine bananas, vanilla and melted butter, until bananas are well coated. On a cookie sheet, unroll two crescent rolls, leaving the two triangles attached to form a square. Place 1/4 of banana mixture in the center of each pair of rolls.
- Bake for 11 to 13 minutes, or until pastry is golden brown. Heat caramel topping and drizzle over dessert. Serve warm.
03/15/2017
recipepes.com
banana caramel fluff, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
