Bananas Baked in Phyllo with Sugar-Free Chocolate Sauce
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5 from 1 vote

Bananas Baked in Phyllo with Date-Sweetened Chocolate Sauce

If you’re not a chocolate fan, try these sprinkled with cinnamon sugar after they’re baked.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Dessert
Cuisine: Vegan
Servings: 4
Calories: 191kcal
Author: Susan Voisin


  • 4 sheets phyllo dough (fillo) 9x14" sheets
  • 4 medium-large ripe bananas
  • 1 tablespoon chopped walnuts , crushed into a coarse powder
  • Cinnamon
  • Pure canola oil spray (keeps phyllo from drying out–may substitute parchment paper and a little non-dairy milk)
  • 4 tablespoons Date-Sweetened Chocolate Sauce (recipe below)


  • Preheat oven to 375 F. Spray one 8×8-inch baking dish or 4 single-serving baking dishes with canola oil or non-stick spray. (You may try cutting parchment paper to fit the pans instead.)
  • Unroll the thawed phyllo dough and place it on your workspace. Quickly cover it with plastic wrap and then a damp towel so that it doesn’t dry out. Remove one sheet and place it on a cutting board or other work surface. Place one peeled banana along one of the narrow ends, Sprinkle the dough evenly with a fourth of the walnuts. Sprinkle the banana with a dusting of cinnamon and then roll it up in the phyllo. Place it seam-side down in the baking dish. (If making in single-serving dishes, cut wrapped banana in half and place halves in dish side by side.) Repeat with remaining bananas.
  • Give the tops of the wrapped bananas a quick (1/2 second) spray with canola oil (or try brushing with non-dairy milk). Bake for 20-30 minutes, until tops are golden brown and bananas have begun to sizzle and release a syrup.
  • To serve, cut bananas in half and place two halves on each plate, along with some of the banana syrup from the baking dish. Drizzle with about a tablespoon of Chocolate Sauce. For best results, serve immediately.


The walnuts keep the layers of phyllo separate so that they don’t become soggy. I don’t recommend leaving them out unless you’re willing the spray the phyllo with oil before wrapping.
Tightly wrap the leftover phyllo and seal it in a plastic bag. It will keep in the refrigerator for up to a week, or you can refreeze it for up to 2 months.
Try spreading a light coating of raspberry or other preserves on the banana before wrapping it up.


Serving: 1serving | Calories: 191kcal | Carbohydrates: 43.9g | Protein: 2.9g | Fat: 2.2g | Sodium: 45.9mg | Fiber: 4.3g | Sugar: 22.9g