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Categories:
bananas butter Splenda sugar substitute vanilla ground cinnamon crepes graham cracker crumbs pecans sugar whipped cream chocolate syrup pecans
Viewed: 9 - Published at: 9 years agoIngredients
- 2 very large firm bananas
- 1 tablespoon butter
- 3 tablespoons Splenda sugar substitute
- 1 teaspoon vanilla extract
- 12 teaspoon ground cinnamon
- 4 pre-prepared crepes
- 4 tablespoons graham cracker crumbs
- 4 tablespoons toasted pecans, chopped
- 4 scoops sugar-free vanilla ice cream
- whipped cream
- chocolate syrup
- toasted pecans, chopped
Method
- Preheat oven to 400F and butter small, pyrex baking dish (large enough to hold 4 crepes).
- Cut bananas in half crosswise and then split lengthwise.
- You will have 8 large pieces.
- In a skillet large enough to hold the banana pieces and over medium-high heat, melt the butter with the splenda and add the vanilla extract and cinnamon.
- Add the banana pieces and saute for 1 1/2 minutes per side (3 minutes total).
- Remove from heat.
- Place two banana pieces down length of each crepe and top with 1 tablespoon each of the graham cracker crumbs and toasted pecans.
- If there's any sauce in the pan, distribute that evenly among the crepes.
- Roll up jelly roll fashion.
- Place in prepared baking dish and bake until crepes are heated through, about 10 minutes.
- Serve with a scoop of sugar-free vanilla ice cream, LOTS of whipped cream, chocolate syrup and more chopped pecans!
