- 2 male or donkey bananas, ripe
- 100 grams of smoked bacon in flakes
- 100 grams of thinly sliced Emmental cheese
- 1 teaspoon chopped parsley to garnish
Wash and peel ripe bananas. Cut them lengthwise into thin slices, approximately 5 slices come out of each banana.
Cut the cheese into thin strips of similar size and thickness as the banana slices. Separate the bacon strips to make preparation faster.
Heat the oven to 220ºC (428ºF). Grease a baking sheet or muffin tins lightly with vegetable oil.
Place a strip of banana on top of a strip of bacon and put a slice of cheese on top. That is, there should be bacon, banana and cheese. Roll them as tightly as possible and place each roll in the mold. If you don't have a mold, prick the banana roll with a toothpick that goes through it from side to side to prevent it from opening when baking.
Bake at 220ºC (428ºF) for 20 minutes or until golden brown.
Take them out of the oven, decorate them and serve immediately.
Another option for this recipe is to make them with minced meat. Cut the bananas into slices, fry them until golden brown and let them cool. Spread each banana slice with 1 tablespoon of picadillo. Then roll it up and stick 1 or 2 toothpicks through it so it doesn't open. Dip the rolls in the egg beaten with salt and fry them until golden brown.
Serve hot. To decorate them, I recommend giving them a green touch with parsley or chives, but light, so that the sweetness of the banana pine nuts stands out.
Enjoy your meal!!