Banana Changa

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

3 g
113 mg
39 g
2 g
4 g
0 mg

½ tsp ground cinnamon
2 tsp cane sugar
4 sheets phyllo dough
2 fresh, peeled bananas
4 Tbsp fat-free chocolate sauce
Canola oil spray

  1. Preheat oven to 400F. Lightly coat a small baking sheet with canola oil spray.
  2. Combine cinnamon and sugar.
  3. Lay 1 sheet of phyllo dough out on countertop. Lightly spray with canola oil. Sprinkle ½ teaspoon of cinnamon-sugar mixture evenly across dough.
  4. Place second sheet of phyllo dough evenly on top of first sheet. Lightly spray with canola oil and sprinkle ½ teaspoon of cinnamon-sugar mixture evenly across dough.
  5. Place 1 peeled banana in center of prepared phyllo sheets and straighten any curved part of the banana as much as possible. To wrap the banana, roll ¼ of the length of the phyllo, fold in the sides and finish rolling.
  6. Repeat steps 2 through 4 for second banana.
  7. Place wrapped bananas, seam side down, on the prepared baking sheet. Lightly spray the exterior of the changas with canola oil and sprinkle remaining cinnamon-sugar mixture over the top. Bake for 8 to 10 minutes, or until golden brown. Serve half Banana Changa drizzled with 1 tablespoon chocolate sauce.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.