Makes 8 bon bons
2 bananas (approx 200g each)
2 tablespoons caster sugar
1/2 teaspoon cinnamon
1/3 cup pecan nuts
8 sheets thawed Antoniou wholemeal fillo pastry
2/3 cup pouring cream
1/2 cup firmly packed brown sugar
40g butter, chopped
1 teaspoon vanilla extract
1. Preheat oven to 180ºC and line a baking tray with non-stick baking paper.
2. Mix sugar and cinnamon together and reserve 1 teaspoon of this mix. Place remaining sugar/cinnamon mix and
all the pecans in the bowl of a food processor and process until the consistency of raw sugar. Peel bananas and cut
each in half crosswise, then in half lengthwise.
3. Lay 1 pastry sheet on a bench top (cover remaining pastry with a tea towel). Brush pastry sheet with butter, then
fold in half crosswise and butter surface. Place a piece of banana about 4cm from the bottom of the shorter end of
the pastry and sprinkle with 3 teaspoons of the pecan mixture. Roll up to enclose banana, then pinch and slightly
twist edges. Place on prepared tray.
4. Repeat with remaining fillo. Brush bon bons with melted butter and sprinkle with reserved cinnamon sugar.
Bake 12-15 minutes or until lightly browned. Stand 10 minutes before serving.
5. Meanwhile, make caramel sauce: place all ingredients together in a medium saucepan. Stir over a low heat until
sugar has dissolved and butter has melted. Simmer 2 minutes. Allow to stand for at least 10 minutes before serving
(sauce will thicken slightly on standing).