Banana Breakfast(-Snack-Dessert-Anytime) Wontons

A while back, I decided to spring at the grocery store and I bought wonton wrappers to play around with. After using them once for ravioli, I froze the extras since I knew I could never go through a full package on my own in time. When I thawed them for a second attempt at ravioli, I was nervous that refreezing them would wreak havoc on their chemical structure and just ruin them. So, I needed a way to use them, and use them quickly.

Enter these adorable little breakfast wontons, filled with banana and cinnamon and brushed with honey before being baked to warm, golden perfection. They were simple and easy, yet absolutely delicious – and they do freeze well once baked so making a large batch is no problem. I don’t think they needthe honey drizzle – they’re plenty sweet without it – and would love to try brushing them with olive oil instead to get a crisp golden finish. I also wish I had added some chopped walnuts for a little extra oomph, but should really experiment with that a little bit before just guessing at quantities and ratios for you to try. I would imagine that maybe ¼ cup finely chopped walnuts for the full batch would be the upper limit, but I’ll let you know if I try it again. For now, I’ve just been sprinkling a handful of nuts on top of them before eating. When there’s a will there’s a way, right?

Oh, and definitely don't let the name limit you - these aren't just for breakfast. They make a perfect snack or healthy dessert, too!

Banana Breakfast Wontons, adapted from Take Back Your Table
Yield: approximately 3 dozen wontons

The Ingredients
2 large, overripe bananas
30-36 wonton wrappers
1 teaspoon cinnamon
water, for sealing wrappers
honey, for drizzling

The Method
Preheat the oven to 425° Fahrenheit and line 2 baking sheets with lightly greased foil. Arrange the wonton wrappers on the prepared sheets and place a small bowl of water nearby.

In a medium bowl, mash the banana with the cinnamon. Place a heaping ½ teaspoon (up to ¾ teaspoon) of the banana filling in the center of each wonton. Dip your finger into the water and lightly coat the perimeter of each wrapper with water to moisten it. Fold two opposing corners to meet in the center, followed by the other two corners to make a little package. Press lightly along the seams to reinforce them. Work several wontons at a time to prevent the water on the edges from drying before you get a chance to fold them. Drizzle very lightly with honey and bake for 10 minutes until golden-brown.

Allow to cool slightly if eating right away (the centers will be hot!) or cool all the way if planning to freeze in a Ziploc bag. (To enjoy later, simply place in the toaster oven and warm over low heat, watching carefully to prevent burning.)

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