(Adapted from Practical Gourmet Small Plates For Sharing)
4 small bananas, peeled and trimmed to 4 inches each
4 flour tortillas, 6 inch diameter
1/4 cup melted butter
1/4 cup granulated sugar
2 teaspoons ground cinnamon
3 tablespoons caramel Irish cream liqueur
3 tablespoons chocolate hazelnut spread
2/3 cup caramel (or butterscotch) ice cream topping
Place 1 banana on each tortilla. Fold in sides and roll up tightly from bottom to enclose. Secure with wooden picks.
Brush with melted butter and roll in a mixture of sugar and cinnamon.
Place on a baking sheet. Bake in a 450 degree F oven for about 8 minutes until golden. Cut in half diagonally.
Whisk liqueur and chocolate spread together until smooth. Drizzle onto a serving plate. Drizzle with ice cream topping. Arrange rolls over top.