- 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.