Bananas Cornucopia

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1.1 min read
Healthy Banana Recipe

Bananas Cornucopia

Think pastry-style desserts need to be loaded with fatty butters, creams, and sugar? What a lovely surprise these bananas in crispy cones will be! For an extra gourmet touch, ladle a little of Pritikin Orange Chiffon Sauce on each dessert dish and place the cones on top, garnished with a sprig of fresh mint.
Prep Time15 minutes
Active Time20 minutes
Total Time35 minutes
Course: Dessert, Entertaining
Cuisine: Continental, Gourmet, Vegan, Vegetarian
Yield: 8 servings


  • 2 breads thin-thin or lavash, whole-wheat
  • 6 bananas sliced
  • 1/4 teaspoon cinnamon ground
  • 1 teaspoon vanilla extract
  • 2 tablespoons water
  • 1 tablespoon apple juice concentrate
  • 2 tablespoons white wine


  • Preheat oven to 350 degrees F.
  • Cut each bread into quarters. Roll each piece into a cone shape.
  • Place cones on a nonstick cookie sheet and bake until both sides are brown (about 2 minutes per side).
  • In a large bowl, combine remaining ingredients. In a large nonstick skillet, cook on stove top at medium heat until bananas are mushy.
  • Using a pastry bag, pipe banana mixture into cone-shape breads, making a peak at the end. (If you don't have a pastry bag, simply use a spoon.)
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