Banana Nutella Won Tons, 2 Points+

by DanicasDaily on March 16, 2011

Happy Hump Day all!  I think tonight I took my LOVE for NUTELLA and BANANAS to a whole new level……I honestly do think that bananas and chocolate were made for each other as I told you all last night when we talked ice cream

Maybe that is why I almost ALWAYS have a banana whenever I get my Dirty lattes Winking smile

This morning I was so sleepy and nothing sounded good for breakfast at first.  All I knew was I wanted a Dirty Latte and a banana (4 points+).


Once I got to work and I got settled, I decided on my last two Taco Egg Muffins ~ I LOVE them STILL (5 points+).


I am such a food indecisive person today.  I brought 2 options for breakfast and 2 options for lunch.  The only thing was when lunch rolled around I decided I was tired of eating my Chinese Chicken Salad.

Since this is our absolute last week in Napa, I had to get my FAVORITE salad from Buckhorn Grill ~ Yik Yak Chicken Salad. (10 point+ estimate)

A crisp mix of greens, cabbages, crispy pasta, cilantro, green onions, jicama, red peppers, snow peas, tossed with sweet sesame dressing & topped with toasted almonds

The funny part ~ this IS a Chinese Chicken Salad Winking smile I eat everything except the tortilla (it’s actually not good LOL).


Dinner tonight was a super easy, 30 minute meal a la Trader Joe’s Pesto Genovese!


I don’t dig the Maltodextrin x’s 2) but everything else sounds tasty.


1 point+ per ounce!


I sautéed some mushrooms and garlic in 2 tsp Olive Oil.


Then, removed them from the pan while I cooked the chicken.  The chicken is so simple ~ you cook it over medium high heat for 3-4 minutes per side until done.

I removed the chicken, returned the mushrooms to the pan, adding 1/4 wine and 3 big handfuls of spinach.


Topped with 6 ounces cooked barilla multi-grain pasta, cherry tomatoes and a little basil.


Crushed red pepper flakes, sea salt, black pepper and 1/4 cup shaved parmesan.


Tadah!! Super easy ~ 1 cup is 4 points+


2 ounces of Pesto Genovese Chicken (2 points+) ~ I definitely prefer the real deal where you marinate chicken in your own pesto, but, sometimes, it’s nice when it’s done for you.


I LOVE BIG colorful pasta bowls that remind me of the fancy scallopini dishes you get at an Italian Restaurant.  Except this one clocks in at only 6 points+


Last week when I made Homemade Pizza Rolls with TJ, someone mentioned that Slender Kitchen made Banana Nutella Won Tons. 

Yesterday my co-workers and I were talking about the things we will miss in Napa….including the GIA Nutella Banana Calzone that you all know I LOVE probably a little too much.

I TRIED to cure my Nutella Banana craving last night with ice cream and even spent some time tweeting with you all about my love of chocolate + bananas LOL.

THEN, today I saw a post over at Zesty Cook that made me realize it’s been a LONG time since I’ve had Nutella.  I caved….I bought the BIG Jar.

I mean, after all, I still have a bunch of Egg Roll Wrappers left because believe it or not, I actually didn’t use them all LOL.

For all those afraid of portion control ~ ONLY MAKE UP AND BAKE UP WHAT YOU WILL EAT! You can’t eat what isn’t there Smile





  • 6 Nasoya Egg Roll Wrappers, cut in half
  • 12 tsp Nutella
  • 1 banana, sliced in half, then, diced into little “moons”
  • 1 Tbsp butter, melted
  • Cocoa Powder and Powder Sugar Sprinkles, optional


1.  Preheat oven to 425 and line a large cookie sheet with parchment paper or a sil-pat.

2.  Take one egg roll wrapper 1/2 and place 1 teaspoon of nutella in the middle on the left hand side.  Top with 4-5 banana moons.

3.  Using your finger or a pastry brush, wet the outside half of the egg roll wrapper.  Fold the right side over the left pressing the edges to see the wrapper together.  You may need additional water to make sure it seals.  Place your “won ton” on your cookie sheet and repeat process with the remaining wrappers.

4.  Brush both sides of the won tons with butter.  Bake for 8-10 minutes until golden and crispy.  Remove from cookie sheet and place on a cooling rack to cool completely.

5.  If using toppings, use a sifter to sprinkle a little cocoa powder then powered sugar on top.  Enjoy!

Makes 12 Banana Nutella Won Tons, 2 Points+ each


Cut your egg roll wrappers in half.  Place 1 teaspoon of Nutella in the center on the left side.


Add 4-5 banana slices on top of the Nutella and wet the outside of the egg roll wrapper.


Flip the right side over, press and seal the edges.  Place on a cookie sheet and brush with melted butter.


Bake at 425 for 8-10 minutes.


Plate, sprinkle with cocoa powder and powdered sugar.

How to make dessert Won Tons

Dig in and try not to make noises at how AMAZING it is Open-mouthed smile  LOVE and it totally tastes just like a GIA!



* A delicious looking Turkey and Vegetable Meatloaf from Shannon’s Kitchen!


Then, if you are feeling like you NEED another GIVEAWAY

~ Click HERE to enter my Kitchen Vacation Giveaway!


What is your FAVORITE use for Nutella?

Ok, I have a confession to make here.  I honestly have ONLY ever eaten it off the spoon….I have never used it to bake with or even to spread on bread until tonight.  It’s one reason I RARELY keep it in the house!

Night all!

{ 22 comments… read them below or add one }

maria @ Chasing the Now March 16, 2011 at 10:02 pm

Those sound so good. I think I need to buy some won ton wrappers to make some of this.


Andrea@WellnessNotes March 16, 2011 at 10:45 pm

Bananas and Nutella are meant for each other!!! Your won tons sound and look wonderful! Love that there is built-in portion control, and that you can make only a few!


Carlee March 17, 2011 at 3:50 am

I only ate nutella for the first time about a year ago and I thought it was a little too sweet. I think if I had eaten it first as a kid I would have loved it. I ate it on top of short bread cookies.


Marisa @ Loser for Life March 17, 2011 at 4:28 am

I’ve tried that Pesto chicken from TJ’s, too. I agree with you about making your own, but it’s not bad in a pinch!

YUM to nutella and banana! Can’t ever go wrong with that combo!


Corinne March 17, 2011 at 5:10 am

Mmmm- the banana and nutella bites sound sooooo wonderful. I’ll have to plan a special occasion to make these so I have plenty of help eating them. Nutella in the house is dangerous for me…I can eat it straight from the jar, on cookies, on graham crackers…better stop now.


Monica March 17, 2011 at 5:18 am

wow, I am so cooking that dinner when I stock up at TJ’s! It looks like something we would have on a work night, delicious and easy. Thanks for the idea!


Melissa @ TryingToHeal March 17, 2011 at 7:35 am

those look AMAZING!!! I need to get myself some wonton wrappers!!!


tj March 17, 2011 at 8:08 am

I would be jealous, but I know you are making me those won tons tomorrow! lol :) hehe YUM YUM YUM!


Berneda March 17, 2011 at 8:30 am

Hi. This pasta dish looks great that has the pesto chicken in it. I don’t see an actual recipe for it. What kind of wine did you use to prepare it? Thanks. Love your web site.


lynette S. March 17, 2011 at 8:54 am

Oh my heck, that looks incredibly good! I may have to go buy some Nutella! I used to stock it for the kid, until I realized I was the only one eating it, yes, straight out of the jar.


Amy March 17, 2011 at 9:13 am

OMG, those wontons look amazing!


renee@mykitchenadventures March 17, 2011 at 10:22 am

OMG! those nutella pockets loooooook amazing. I certainly would have a problem eating only one and I think I would want to add a scoop of frozen vanilla yogurt to the mix as well….WOW! Now I want to take a spoon and dig into the nutella jar! haha


Wendy March 17, 2011 at 10:23 am

I am sooooo ready for lent to be over so I can try me nutella banana wontons!!!! Those things look amazing!
Also to make the chicken would I just marinate some chicky in some pesto for a couple hours then sauté or how should I go about it?


Biz March 17, 2011 at 11:37 am

My daughter loves all things nutella – she’ll love these!! Thanks Danica! 😀


Amy March 17, 2011 at 12:00 pm

I love that TJ’s Pesto Genovese chicken.

And bananas? Nutella? Together? Sign me up. I’m scared to have Nutella in my house because I will eat it all out of the jar in, like, two days, but maybe if I get it and immediately do something like this, I won’t eat as much. (Not likely, but I can dream. lol)


janetha @ meals and moves March 17, 2011 at 1:43 pm

Holy crap, I need those in my life. YUM!!!


M. Parker March 17, 2011 at 2:11 pm

Hello my name is Melanie and I am addicted to Nutella. This recipe will definately be attempted this weekend, thanks again Danica! Also, Pesto ladies it’s so easy it’s sick, make a lot and freeze in ziploc bags flat and keep for “in a pinch” moments when you need it remove from freezer and run a little hot water for a few and PRESTO! Just a helpful hint!


TracyP March 17, 2011 at 2:16 pm

I love Nutella Muffins, simple vanilla muffins with a blob of Nutella cooked right into the middle. The recipe is on my blog, linked at my name, posted March 10, 2011.


Tami March 17, 2011 at 5:08 pm

Oh my goodness those won tons look amazing! I would eat the whole recipe!


BroccoliHut March 17, 2011 at 5:25 pm

Delicious! I have a package of wontons that I need to use up…I know what’s for dessert this weekend!


AshleyG March 17, 2011 at 6:34 pm

Those banana nutella won tons look so good! Gonna have to try those!


DanicasDaily March 25, 2011 at 3:41 pm

Hi Berneda,

Thanks for the comment and sorry for the delay in getting back to you. The Pesto Chicken is actually a pre-marinated store bought version from Trader Joe’s that you simply “pan fry” in a skillet until cooked. You could easily re-create it by marinating chicken breast in store bought or homemade pesto for about 30 minutes, then pan frying in 2 tsp olive oil or baking it in the oven at 400 for 20 minutes.

Here is how I prepared the pasta.

Quick Pasta Toss


2 Tsp Extra Virgin Olive Oil

8 ounces sliced white mushrooms

2 garlic cloves, minc

3 cups fresh spinach

¼ cup Merlot Wine

6 ounces Barilla Multi-Grain Pasta Cooked

12 Cherry tomatoes, sliced in half

2 Tbsp fresh basil

¼ cup shaved parmesan

Pinch of crushed red pepper flakes

Sea salt and black pepper to taste


1. Heat olive oil in a large nonstick skillet over medium heat. Add mushrooms and garlic sautéing until browned, about 4 minutes. Add in the wine and top with spinach cooking until wilted.

2. Remove from heat and toss with 6 ounces cooked barilla multi-grain pasta, cherry tomatoes, basil and parmesan.

3. Season to taste with red pepper flakes, sea salt and black pepper.

4. Serve as is or along side Trader Joe’s Pesto Genovese Chicken.



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