CHOCOLATE BANANA PIES

THE CLASSIC COMBINATION OF BANANA AND CHOCOLATE IS ROLLED IN PUFF PASTRY TO CREATE AN IMPRESSIVE DESSERT WITH FLAVOURS TO MATCH. IT’S THE ULTIMATE FINALE TO ANY DINNER PARTY. THE BANANA AND CHOCOLATE WARMLY MELTS IN YOUR MOUTH AS YOU BITE INTO THE CRUNCHY PASTRY. INDULGENCE AT ITS BEST.

OVEN – BAKING SHEET

1 roll puff pastry

2–3 ripe bananas

2 tsp brown sugar

ground cinnamon for sprinkling

4 Tbsp chocolate chips

4 tsp slivered almonds plus extra for sprinkling

milk or beaten eggs for sealing pastry

1.Preheat the oven to 180°C. Grease a baking sheet.

2.Roll the pastry out until quite thin (about 3mm). Cut out 4–6 rectangles from the sheet, each approximately 8 × 12cm. Reserve any leftover pastry for another recipe.

3.Peel and cut the bananas in half lengthwise. Place half a banana on top of each pastry rectangle. Sprinkle ½ a teaspoon of brown sugar and a little cinnamon over each banana slice. Scatter over 1 tablespoon of chocolate chips and 1 teaspoon of almonds over each banana.

4.Fold the pastry up, covering the banana entirely. Press down on the ends with a fork to seal and brush with a touch of milk or egg.

5.Arrange the banana pies on the prepared baking sheet, then sprinkle with extra almonds and cinnamon. Bake for 20–25 minutes or until the pastry is golden-brown.