Banana Cannelloni with Orange Sauce

Banana Cannelloni with Orange Sauce is a recipe I discovered in one of my favourite cooking books: Sarah Brown's Pasta, Pizzas & Pancakes

It really makes a difference having a book dedicated to these 3 apparently "sinful" (but actually "healthy") dishes. The book is full of different vegetarian low fat pasta, pizzas and pancakes, including starters, main courses and desserts.

This Cannelloni dish is excellent for breakfast. It takes about 5 minutes to prepare, and 30 minutes to bake. As usual, I recommend this dish for a weekend, as you don't want to rush cooking during a working day.

You'll use Cointreau (a liquour) in this dish. However, you can substitute it with Cointreau essence if you don't like using alcohol in your desserts or breakfasts.

This is what you do:

First, preheat your oven at 200 C (400 F).

Next, do the filling: peel and mash 3 of the bananas. Stir in most of the orange grated rind and combine with the breadcrumbs.

Stuff the cannelloni tubes with the mixture, and place them in a greased ovenproof tray.

Now, do the sauce: mix a teaspoon of orange juice, and mix with the arrowroot in a saucepan, forming a smooth paste. Add the rest of the orange juice, and stir it constantly as you bring it to the boil.

Then, remove the boiling juice from the fire, and mix it with the Cointreau.

Pour the sauce over the cannelloni, and bake for 30 minutes at 200 C (400 F).

Finally, slice the remaining bananas, and garnish the cannelloni with a couple of slices and a bit of orange rind on top of each tube.

There you are! Your banana cannelloni with orange sauce are ready for breakfast! (or as a treat, but I think it goes better for breakfast).

Source: I found this Banana Cannelloni with Orange Sauce in Sarah Brown's Pasta, Pizzas & Pancakes

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