CHOCOLATE, BANANA AND ALMOND CROISSANTS

2 croissants, split open

100g/3½oz dark chocolate, 70% cocoa solids, or milk chocolate, broken into small pieces

1 small banana, peeled and sliced

1 small handful of toasted flaked/ slivered almonds

icing/confectioners’ sugar, for dusting

 

1 Preheat the oven to 200°C/400°F/gas 6.

2 Put the bottom half of the croissants on a baking sheet. Scatter most of the chocolate over the top, plus all the banana and almonds, then replace the tops. Finely chop the remaining chocolate and scatter over the croissants. Bake for 4–5 minutes until they are crisp outside and oozing chocolate. Dust with icing/confectioners’ sugar, leave to cool slightly, then serve.