2 bananas, peeled and sliced
1 tablespoon vanilla extract
2 tablespoons butter, melted
1 (8 ounce) can refrigerated crescent rolls
1 cup caramel topping

Preheat oven to 350 degrees F.

In a small bowl, combine bananas, vanilla extract and melted butter, until bananas are well coated.

On a cookie sheet, unroll crescent rolls, creating 4 rectangles (leaving the two triangles attached to form the rectangle). Place 1/4 of banana mixture in the center of each rectangle, spreading it out a bit. Bake for 11 to 13 minutes, or until pastry is golden brown.

Heat caramel topping and drizzle over dessert. Serve warm.

Yield: 4 servings.