Banana Cinnamon Dessert Enchiladas

Happy Cinco de Mayo from my house to yours. But truth be told I am so going to be eating this dessert throughout the year. Because if there is one thing I always have on hand, it is ripening bananas, flour tortillas and cinnamon. And of course it was so delicious
 
 I am always looking for a healthier dessert and something to do with bananas that have gotten past the point where my family will eat them. We like our bananas nice and firm around here. This recipe turned out even better than I hoped -- so delish. Next time I may add a little Nutella inside the tortillas. We ate ours without any chocolate sauce. We were out. But really a few crumbly choco chips over the top and it was just perfect.

p.s. Maybe my definition of healthier is different than yours. But we changed out evaporated milk for coconut milk (for the lactose intolerant girl) There is no cream, no butter and really not a ton of sugar in each dessert. These are low fat but they don't taste that way. They are my definition of an amazing healthier dessert.

BANANA CINNAMON DESSERT ENCHILADAS
Makes 6. 

• 3 ripe bananas 
• 1/4 cup lemon juice
• 6 flour tortillas
• 1 cup sugar (This is a lot. You will have leftovers for cinnamon/sugar toast)
• 1 tsp. cinnamon
• 1/8 tsp. nutmeg
• 1/8 tsp. ginger
• 1/4 cup coconut milk or evaporated milk
• 1/4 Cup chocolate chips

How to make it

•  Mix together sugar and spices.
• Peel bananas and cut in half lengthwise;
• brush bananas with lemon juice.
• Place one banana half at end of tortilla;
• sprinkle with sugar mixture.
• Roll tortillas and brush with milk. 
• Sprinkle top with sugar mixture after brushing the top and sides with evaporated milk.

• Bake at 400 degrees F. for 15 minutes in a well greased pan. Add chocolate chips on top for last 5 minutes. (they will get all crumbly)
• Remove from pan immediately and serve with hot fudge or chocolate sauce, or ice cream or just plain. They are decadent enough without any topping.