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Prep: 35 min.
Bake: 90 min.
Makes: 36 servings
2 cups maple syrup
1 tablespoon lemon juice
2 cups sliced BANANAS
2 cups pecans, chopped
1/4 cup packed brown sugar
1 teaspoon banana flavoring
1 pound filo dough
1 cup butter, melted
MIX nuts and brown sugar. Set aside. Butter 13x9 pan thoroughly. Keep filo pastry covered with a damp tea towel while working with individual sheets.
LAYER sheets in baking pan, one at a time, brushing each layer with melted butter. After layering six or so, begin alternating layers of filo pastry with nut mixture and bananas.
BRUSH one layer with butter and sprinkle the next with 1/2 cup nut mixture and 1/2 cup bananas. Continue to alternate buttered layers and nut and banana layers until all but ten sheets have been used.
LAYER the last ten sheets as you did the bottom six, brushing each with butter.
BAKE at 325 degrees F for 1 1/2 hours. Remove from oven and let cool for 5 minutes. Score pastry into diamond shapes about 1-1/2 inches x 2 inches. Pour syrup over hot pastry. Allow to cool to room temperature before cutting and removing from pan.
International Banana Association
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