Ingredients 4-5 bananas (Lady Fingers work well but are expensive)
60g dark chocolate, chopped
2 sheets puff pastry
Melted butter or a beaten egg for glazing
1 tsp crystallized ginger, finely cut (optional)
Defrost the pastry if using frozen, and preheat the oven to 200°c or 185° if fan forced.
Cut the chocolate (I always buy Lindt 70% when it is on special, and it is no more expensive than a good brand of cooking chocolate).
Cut the chocolate into small pieces
Chop the bananas and mix with ginger and chocolate.
Mix the three ingredients gently
If using frozen pastry, I find this is a bit thick so roll it out a bit and throw some out if you also prefer thinner pastry.
Cut the pastry sheets in half and place one quarter of the mixture along the centre of each pastry piece.
A quarter of mixture onto each piece of pastry
Start to roll the pastry.
Fold one side over
Roll up totally, pinching the ends so liquid will not seep out.
Enclose ends by pinching
Brush the pastry with melted butter or a small egg.
I have brushed with melted butter
Place on a baking tray, lined with baking paper and put in the oven.
Ready to be cooked
Bake for about 25 minutes or until the pastry is browned.
Bake till they are golden
Serve warm or at room temperature with ice cream or cream if desired.