Step 1

Preheat oven to 350° F. Line a baking tray with parchment or spray with baking spray. Set aside.

Step 2

Chop banana into pea-sized pieces. Place in medium bowl.

Step 3

Add bacon pieces1/4 cup morselspeanut butter and maple syrup/honey. Stir to combine. Set filling aside.

Step 4

On a clean and dry work surfaceunroll phyllo dough and place on a piece of parchmentwith the long side facing you.

Step 5

Place one sheet of phyllo in front of you and using a pastry brushbrush the sheet with a thin layer of butterand then sprinkle sheet with 2-3 pinches of granulated sugar. Place another sheet of phyllo dough on top of the first one and repeat the butter and sugar steps.

Step 6

Repeat with two more sheets of phyllountil you have 4 sheets on top of each other. Using a pizza wheel or knife and a rulercut the layered phyllo into 4 stripseach 3 inches wide each. Use the long side of the dough as your guide for cutting. The long side is typically 12 inches long.

Step 7

Place 1 tablespoon of the banana filling 2 inches below the center line of the dough on each of the 4 dough strips. Starting at the bottom of the dough stripsclosest to youroll the 4 strips into logsone at a timebeing careful not to let the filling spill out. Using careplace strudels onto a parchment lined sheet tray.

Step 8

Repeat this entire process 1 more timeto create 8 strudels in total. Brush the tops of the strudels with the remaining butter and sprinkle tops with additional sugar.Let strudels chill in the refrigerator to firm at least 10 minutes prior to baking.

Step 9

Bake strudels approximately 20-25 minutesuntil phyllo is golden brown and cooked through. Remove baking tray to cooling rack and let strudels cool 8-10 minutes prior to serving.

Step 10

Combine evaporated milk and 1 cup morsels in mediumheavy-duty saucepan. Cook over low heatstirring frequentlyuntil morsels are melted. Remove from heat; stir in vanilla extract.

Step 11

Serve sauce warm with strudels. Store remaining sauce tightly covered in refrigerator.