[donotprint]Kids can easily help make these treats. Put your leftover banana half in the freezer for a smoothie. I use bread instead of frozen puff pastry because a) the ingredient list is a little daunting on puff pastry and b) the instant it starts to cool packaged puff pastry starts to taste like styrofoam. I figure the bread is healthier and more likely to already be in the kitchen.[/donotprint]
4 slices soft whole grain bread
4 tablespoons cream cheese
1/2 ripe banana
4 teaspoons semi-sweet chocolate chips
Preheat oven to 400 F.
Cut crust off of bread slices and discard. Arrange slices on a flat surface and roll flat with rolling pin until they are as thin as possible.
Spread 1 tablespoon (or less depending on the size of the slice) over each of the flattened slices. Slice banana into discs 1/4″ (or less) thick and arrange 2-3 banana slices on one half of each of the bread slices. Top with 1 teaspoon of the chocolate chips on each of the bread slices.
Fold over the bread, covering the bananas. Crimp edges closed with a fork.
Transfer to an ungreased baking sheet and bake for 10 minutes. Allow to cool for 1-2 minutes (more if you are feeding a toddler) and serve.