Chocolate filled bananas

Ingredients

• 1 sheet Puff Pastry (thawed according to package instructions)
• 3 large Bananas (ripe but firm, peeled)
• 100 g Pretzel Toffee Chocolate (broken into small chunks)
• 1 large Egg (yolk only, lightly beaten)
• 2 tbsp Chocolate Sauce (store‑bought or melted chocolate)
• 1 tbsp Shredded Coconut (toasted for extra flavor)

Instructions

1. Prepare Bananas

   Peel the bananas and slice each lengthwise into halves. Using a teaspoon measurement cup, scoop out a shallow well in each banana half, leaving enough banana around the edges to hold the chocolate.

   Time: PT5M

2. Add Chocolate Filling

   Place a small handful of pretzel toffee chocolate chunks into each banana well. Press gently so the chocolate settles but does not overflow.

   Time: PT3M

3. Wrap with Puff Pastry

   Roll out the puff pastry sheet on a lightly floured surface. Cut it into six equal rectangles (approximately 4×6 inches). Place each banana half near the center of a rectangle, then fold the pastry over and seal the edges by pressing gently with a fork.

   Time: PT5M

4. Egg Yolk Wash

   Separate the yolk from the egg white, beat the yolk lightly, and brush the top of each pastry parcel with the yolk using a pastry brush.

   Time: PT2M

5. Bake

   Place the pastries on a parchment‑lined baking sheet and bake in a pre‑heated oven at 350°F (175°C) for 15‑20 minutes, or until the pastry is puffed and golden brown.

   Time: PT20M

   Temperature: 350°F

6. Finish with Sauce and Coconut

   Remove the pastries from the oven and let them cool for 2 minutes. Drizzle each with chocolate sauce and sprinkle toasted shredded coconut on top.

   Time: PT2M

7. Serve

   Transfer the bites to a serving plate and enjoy while warm.

   Time: PT1M

Nutrition Facts

Calories

150

Protein

2g

Carbohydrates

25g

Fat

6g

Fiber

3g