2 bananas, peeled and sliced
1 tbsp vanilla extract
2 tbsp butter , melted, or margarine
1 can refrigerated crescent rolls, (8 oz)
1 cup caramel topping
Preheat oven to 350 degrees Fahrenheit.
In a small bowl, combine bananas, vanilla and melted butter, until bananas are well coated.
On a cookie sheet, unroll two crescent rolls, leaving two triangles attached to form a square.
Place ¼ of banana mixture in center of each pair of rolls.
Bake for 11 - 13 minutes, or until pastry is golden brown.
Heat caramel topping and drizzle over dessert.
Serve warm.
Sugar: 7g
:
Calcium: 16mg
Calories: 229kcal
Carbohydrates: 37g
Cholesterol: 1mg
Fat: 9g
Fiber: 1g
Iron: 1mg
Potassium: 129mg
Protein: 2g
Saturated Fat: 3g
Sodium: 356mg
Vitamin A: 176IU
Vitamin C: 3mg
