MB Article - Georgia Cooking - Banana Rolls
BANANA ROLLS
2 large bananas
1 (8-ounce) package refrigerated crescent rolls
1 egg yolk
2 Tablespoons water
1/2 cup half and half
1/2 cup sugar
1 teaspoon vanilla extract
Peel bananas and remove strings; cut into fourths. Set aside.
Separate crescent rolls and wrap each roll around a banana piece completely covering the banana and sealing ends. Combine egg yolk and water and brush on each roll. Place on a baking sheet and bake at 375° for 11 to 13 minutes or until golden brown.
Combine cream and sugar in a small saucepan. Cook over low heat, stirring constantly until sugar dissolves (Do not boil.). Remove from heat and stir in vanilla.
Place banana rolls in individual serving dishes and spoon about 1 tablespoon of sauce on each. Serve warm. Yield: 8 servings.
Jay Spell (from Grandmother, Eunice Cox)
Testing note: The original recipe called for wine in the sauce, but vanilla was used as a substitute. The recipe also called for either pie pastry or crescent rolls.
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