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   Banana Pecan Streudel

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

        If you are using frozen Phyllo dough, remove from freezer. It should sit at room temperature for at least         an hour. Lightly toast the pecans in a 450F oven until they are just hot, about 5 minutes. Finely chop,             and  set aside. Reduce the heat on the oven to 425. In a small bowl, combine the sugar, cinnamon and                 ginger. Set aside. Slice the banana longways into 1/4 inch thick strips. Sprinkle with the lemon juice and         set aside. 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                 piece 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. Sprinkle the top with some of the remaining cinnamon/sugar                     mixture and chopped pecans. Trim any phyllo edges that protrude from the baking dish. Cut a few air                 vents in the top few layers. Bake for about 15 minutes, or until golden brown. Allow to cool for a least 10         minutes before devouring. If desired, top with a bit more honey. 

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