Preheat oven at 200 C.
Filling: peel and mash 3 of the bananas. Stir in most of the orange grated rind and combine with the breadcrumbs.
Stuff the cannelloni tubes with the mixture, and place them in a greased ovenproof tray.
Sauce: mix a teaspoon of orange juice, and mix with the arrowroot in a saucepan, forming a smooth paste. Add the rest of the orange juice, and stir it constantly.
Remove the boiling juice from the fire, and mix it with the Cointreau.
Pour the sauce over the cannelloni, and bake for 30 minutes at 200 C.
Slice the remaining bananas, and garnish the cannelloni with a couple of slices and a bit of orange rind on top of each tube.
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