NZ Woman's Weekly

Banana strudel with caramel & butterscotch sauce

  • Servings

  • 1 sheet puff pastry
  • 2 large bananas
  • 5 tbsp 100% Nutz Dark Chocolate Peanut Butter
  • 1 tsp cocoa powder
  • 1 egg, lightly beaten
  • 300ml cream, whipped
  • 100g Whittaker’s dark chocolate

1 Preheat the oven to 180°C. Spread a thick layer of the butterscotch & caramel (recipe below) over the pastry.

2 Cut the bananas lengthways and lay these down the middle of the pastry. Using a potato masher or a fork, lightly mash the bananas.

3 Warm the chocolate spread, then spoon it over the banana. 4 Sprinkle the cocoa powder over the top, then roll up the pastry. Brush with the beaten egg then bake for 30 minutes.

5 Allow to cool, then slice into approx. 6cm lengths. Arrange the pieces on a board, standing on their ends.

6 To serve, place dollops of cream, chocolate spread and butterscotch sauce around the strudel. Shave or grate dark chocolate over the top.

condensed milk caramel & butterscotch sauce

  • 1 tin condensed milk

1 Immerse the tin in a pot of water and bring to the boil. Simmer for about 2-2 ½ hours, topping up the water as necessary. Allow to cool before opening.

Cover Issue 1527

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