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Preheat oven to 425F. Arrange 1 phyllo sheet on
a work surface with
a short side of phyllo nearest you, keeping remaining
sheets covered,
and brush with some butter. Top phyllo with 3 more
sheets of phyllo,
brushing each with butter. Arrange bananas one
above the other,
horizontally, on lower third of phyllo, leaving
a 1-inch border on
both sides (trim bananas if too long). Sprinkle
chocolate over
bananas, then fold sides of phyllo toward middle
(over ends of
bananas). Fold bottom edge of phyllo over bananas
and roll up bananas
in phyllo.
Transfer strudel, seam side down, to a baking sheet
lined with
parchment paper or to a buttered baking sheet,
then brush strudel
with beaten egg. Cut 4 (1/2-inch-long) steam vents
diagonally along
top of strudel with a sharp knife. Bake in middle
of oven until
golden, about 12 to 15 minutes. Cool slightly on
a rack, then dust
with confectioners sugar. Serve with lightly sweetened
whipped cream.
