Ingredients
3
firm ripe medium bananas
2
tablespoons lemon juice
6
flour tortillas, (7 to 8 inches in diameter)
1/4
cup sugar
3/4
teaspoon ground cinnamon
2
tablespoons butter or margarine, melted
1/3
cup caramel, chocolate or butterscotch topping
Preparation
Heat oven to 450°F. Grease cookie sheet.
Peel bananas and cut lengthwise in half; brush with lemon juice. Place 1 banana half on each tortilla. Stir together sugar and cinnamon; reserve 1 tablespoon. Sprinkle bananas with remaining sugar and cinnamon.
Roll each tortilla around banana; place seam side on cookie sheet. Brush with butter. Sprinkle with reserved sugar and cinnamon.
Bake 6 to 8 minutes or until golden brown. Place on dessert plates. Drizzle with topping.
