| bananas | 2 large, ripe |
| flour tortillas | 4 |
| lemon juice | 1 T |
| sugar | 2 T |
| ground cinnamon | 1/2 t |
| ground nutmeg | 1/8 t |
| milk | 1 T |
Combine the sugar, cinnamon and nutmeg. Peel the bananas, cut in half lengthwise and dip in lemon juice. Place each banana slice on one end of a tortilla, sprinkle with the cinnamon sugar, roll up the tortilla and secure with a toothpick. Brush the tortillas with milk and sprinkle with cinnamon sugar. Bake in a preheated 400°F oven for 15 minutes. Serve hot.
This recipe is adapted from one which appeared in The Navy Times, Off Duty America Magazine on December 1984, p. 15.
Recipe from An Eclectic Cookbook (Copyright © 1987, John S. Garavelli), page 7–3.
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