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Baked Banana Spring Rolls with Rum Sauce

Makes 5 3-piece servings (with extra for the cook) or 8 2-piece servings
Bread as a spring roll wrapping? I know it sounds odd, but I promise you these are delicious and light as well as being easy to make.

Ingredients
Spring Rolls
16 thin, ¼-inch (.6-cm) slices Pain au Lait (see recipe), brioche, challah, or white bread
2 to 3 Tbsp. (30 to 45 mL) unsalted butter, softened
2 ripe bananas, peeled
¼ to 1/3 cup (60 to 80 mL) fine white sugar
icing sugar for decoration
2 oz. (57 g) bittersweet chocolate, melted (optional)
Rum Sauce
¾ cup (180 mL) white sugar
½ cup (120 mL) lime juice
¼ cup (60 mL) dark rum
2 Tbsp. (30 mL) unsalted butter, chilled

Instructions
For the Spring Rolls
Preheat the oven to 350°F (175°C).

Cut the crusts off the slices of bread and roll them out individually with a rolling pin until each is about [ inch (.3 cm) thick. Butter one side of each rolled piece of bread.

Cut both bananas in half, then cut each half in quarters lengthwise, yielding 16 pieces.

Place a slice of bread, butter-side down, near the bottom edge of a piece of plastic wrap. Put a banana spear on the bottom edge of the bread. Using the plastic wrap to create some tension, roll the bread over and around the banana, continuing to the upper edge of the bread slice, making sure the edges of the bread slightly overlap. Press the seams together. Trim the banana to the length of the roll, if necessary, then roll the spring rolls in the sugar, and place on a plate, seam-side down.

For the Rum Sauce
Put the sugar and lime juice in a small saucepan and bring to a simmer. Remove from the heat and stir in the rum. Return to the heat. If the mixture flames up, reduce the heat until the flames go out. Let the mixture simmer for 1 or 2 minutes until it thickens slightly. Remove from the heat and reserve. As the sauce cools, it will continue to thicken to a syrupy consistency.

Transfer the spring rolls onto a foil-lined baking tray and bake for 15 to 20 minutes, or until golden brown. After 5 minutes, check to see that the rolls are not burning on the bottom. Turn so that all sides get crisp, if necessary.

Warm up the sauce and stir in the chilled butter to give it a glossy finish. Do not bring to a boil or the butter will separate.

Pour pools of sauce on 5 or 8 dessert plates and arrange 2 or 3 spring rolls on each plate. Drizzle with melted chocolate, if using, and dust with icing sugar. Serve very warm. The spring rolls can be made ahead and covered with plastic wrap. If you have stored them in the refrigerator, return to room temperature before baking.

This recipe is from Linda Haynes, The ACE Bakery Cookbook.

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