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Monday, September 13, 2010

Chocolate Banana Nut Wontons

It's official.

Football season is back.

The Ravens are playing their first game as I type. And they look dreadful. But I have hope.

Here's the thing. I shout at the TV when I watch at football. Not like, a ladylike shout. But a full on shout-at-the-TV-as-if-it-could-really-hear-me-and-it-wobbles-slightly-at-the-force-of-my-voice. That's how I shout.

So I bake during the game. Baking helps me channel my nervous energy. I shout at the TV less. And my family is happy. They reap the benefits of the quiet and whatever comes out of the oven.

So I've had these wonton wrappers sitting in my fridge for a few days. I picked 'em up at the grocery store because I wanted to do something with 'em. I had no idea what. I just saw 'em and liked 'em. Please tell me I'm not the only one who does that.

So I came up with this little filling to go inside of the wrappers. I love bananas when they get warm. They get super sweet and buttery. Yum. These little guys are sweet, creamy, crunchy, delicious.

24 wonton wrappers (half of 12oz package)
4 oz reduced cream cheese, room temperature
1 banana, diced fine
2 Tbls finely chopped walnuts
1 Tbls mini chocolate chips
1 Tbls powdered sugar
1/8 tsp maple extract (can use vanilla or rum extract in place of)
pinch of cinnamon
water, for sealing

Preheat the oven to 350 degrees.

Cover a large cookie sheet with parchment paper. Spray paper with cooking spray.

In a small bowl, smoosh the cream cheese, banana, walnuts, chocolate chips, powdered sugar, extract, and cinnamon until it's well combined.

Lay the wontons on the cookie sheet. Drop 1/2 teaspoon of the cream cheese/banana mixture on each wonton. Dip your finger in some water and wet two of the edges. Fold the dry edges over to create a triangle.

Bake in the oven for 12-15 minutes or until the edges are golden brown. Dust with more powdered sugar. And then dust with some more because who doesn't like powdered sugar??

The recipe only uses half the package of wonton wrappers. Know what you can do with the others? Well, you could just lay them out on the pan, spray them with cooking spray, and sprinkle salt on top. Or you could sprinkle them with cinnamon/sugar. Or you could make a different filling. If you have a favorite dip that uses cream cheese as the base, you could fill them with that. Endless possibilities!


  1. They sound so yummy. And so much easier than using puff pastry. Will have to give this a try. Thanks!

  2. It sure is! Plus, WAY less fat/calories than puff pastry! Different texture, of course, but still a world of opportunities.

  3. Erin -

    I usually deep fry these and have a similar recipe, although I mix low fat Ricotta, sugar, vanilla extract, pinch salt, chips, crushed oreo cookie. mix by hand into sort of a softer consistency of cookie dough and then wrap em.

    Deep fry them.

    while they fry, get brown paper bags and add confectioners sugar in them

    once the wraps are golden drop a few in the bag and close and shake (like a Zeppolee)


    Sort of a Zeppole/Fried Cannoli..



  4. Oh. My. Gosh.

    I seriously just drooled a little.

    John - that sounds AMAZING.



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