Choc-banana turnovers
Indulge in these easy-to-make Choc-Banana Turnovers, featuring a buttery, self-raising flour crust filled with rich dark chocolate and ripe bananas. Perfect for a delicious homemade dessert or snack!
- 05 Apr 2025
- Cook time 15 min
- Prep time 15 min
- 6 Servings
- 5 Ingredients
Indulge your taste buds with these delicious choc-banana turnovers, a perfect combination of rich dark chocolate and sweet bananas enveloped in a crispy, flaky pastry. Ideal for both a cozy family dessert or a festive gathering, this recipe is straightforward and fun to make.
Ingredients:
Instructions:
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, add the self-raising flour.
- Add the chilled, cubed butter to the flour. Use your fingertips or a pastry cutter to rub the butter into the flour until the mixture resembles coarse crumbs.
- Gradually add the milk to the flour-butter mixture. Stir with a fork until the dough starts to come together.
- Lightly flour a clean surface and turn the dough out onto it. Knead lightly for about 1-2 minutes, just until the dough is smooth and uniform.
- Roll the dough into a ball and then flatten slightly to form a disc.
- Using a rolling pin, roll the dough out to about 1/4 inch (0.6 cm) thick.
- Cut the rolled-out dough into squares, approximately 5x5 inches (12x12 cm).
- Place a few slices of banana in the center of each dough square.
- Add a generous sprinkle of chopped dark chocolate or chocolate chips over the bananas.
- Fold each dough square over the filling to create a triangle or rectangle, depending on your preference.
- Press the edges of the dough together firmly to seal, using a fork to crimp the edges for a decorative touch and to ensure a tight seal.
- Place the turnovers on a baking sheet lined with parchment paper.
- Bake in the preheated oven for 15-20 minutes, or until the turnovers are golden brown and the dough is cooked through.
- Remove the turnovers from the oven and let them cool slightly on a wire rack.
- Serve warm and enjoy!
Tips:
- Make sure your butter is cold when mixing with the flour; this helps create a flaky pastry.
- If your dough feels too sticky, dust a little extra flour as you roll it out.
- Try to use ripe but firm bananas for the best texture.
- You can use a fork to crimp the edges of the turnovers to ensure they are well-sealed.
- Brush a little milk or egg wash on top of the turnovers before baking to give them a beautiful golden-brown color.
Once you've baked these delectable choc-banana turnovers to a perfect golden brown, let them cool slightly before serving. They’re best enjoyed warm, allowing the dark chocolate to ooze slightly when you take a bite. Whether you're making them for a special occasion or just because, these turnovers are sure to impress!
| Nutrition Facts | |
|---|---|
| Serving Size | 90 grams |
| Energy | |
| Calories 160kcal | 8% |
| Protein | |
| Protein 3.83g | 3% |
| Carbohydrates | |
| Carbohydrates 27g | 8% |
| Fiber 3.16g | 8% |
| Sugar 12g | 12% |
| Fat | |
| Fat 16g | 19% |
| Saturated 4.32g | 14% |
| Cholesterol 22mg | - |
| Vitamins | |
| Vitamin A 80ug | 9% |
| Choline 9mg | 2% |
| Vitamin B1 0.07mg | 6% |
| Vitamin B2 0.02mg | 1% |
| Vitamin B3 0.48mg | 3% |
| Vitamin B6 0.09mg | 5% |
| Vitamin B9 9ug | 2% |
| Vitamin B12 0.08ug | 3% |
| Vitamin C 4.92mg | 5% |
| Vitamin E 0.04mg | 0% |
| Vitamin K 0.73ug | 1% |
| Minerals | |
| Calcium, Ca 24mg | 2% |
| Copper, Cu 0.07mg | 8% |
| Iron, Fe 2.45mg | 22% |
| Magnesium, Mg 60mg | 15% |
| Phosphorus, P 40mg | 3% |
| Potassium, K 170mg | 5% |
| Selenium, Se 2.79ug | 5% |
| Sodium, Na 6mg | 0% |
| Zinc, Zn 0.27mg | 2% |
| Water | |
| Water 44g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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