Hot Banana and Chocolate

Photo by Simon Lambert

Preparation time - 20 minutes

Cooking time - 20 minutes

Skill - easy 

Makes 6

Ingredients

• 2 sheets Heritage Bakers flaky puff pastry sheets, thawed

• 3 bananas, 

• 50g chocolate, milk or dark, roughly chopped

• 1 egg, 1 tsp cold water, lightly beaten

• Icing sugar to finish 

Method

1. Preheat the oven 190C (170 C fan-forced)

2. Cut the bananas in half and remove the peel.

3. Cut a slit down the length of the banana halves.

4. Stuff the chocolate into the slits and set aside.

5. Lightly dust your workbench with a little flour, Lay a sheet of the Heritage Bakers pastry on your workbench. 

6. Cut 1.5 cm (approx) strips across the pastry. 

7. Carefully peel a strip off the pastry. 

8. Starting at one end of the banana, place one end of the pastry strip onto the banana.  

9. Wrap the pastry around the banana.  Add more pastry to fully cover the banana.

10. Continue with remaining banana’s. Chill for 30 minutes (they can also be frozen at this stage).

11. Line a baking tray with baking paper.

12. Place the pastry wrapped bananas on the tray.

13. Brush the pastry with the egg mixture.

14. Bake for 20 minutes or until the pastry is golden and has puffed up around the banana.

15. Remove from the oven, dust with icing sugar.

16. Cool slightly before enjoying.  

Recipe by Alison Lambert