Choc-banana turnovers
Choc-banana turnovers combine rich dark chocolate with sweet bananas wrapped in a flaky pastry. This easy recipe is perfect for dessert or gatherings.
Cook time 15 min
Prep time 15 min
Ingredients:
1/2 cup self-raising flour1/4 cup butter
1/3 cup milk (1% fat)
1/2 cup dark chocolate
2 bananas
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.
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!
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!
Choc-banana turnovers FAQ:
Bake the choc-banana turnovers in a preheated oven at 375°F (190°C) for 15-20 minutes, or until they are golden brown and the dough is cooked through.
The turnovers are done when they are golden brown on top and the edges are firm. You can also check by gently cutting one open to ensure the dough is cooked through.
Yes, you can substitute dark chocolate with semi-sweet or milk chocolate, depending on your preference. Just keep in mind this will change the flavor profile.
Store any leftover turnovers in an airtight container at room temperature for up to 2 days. For longer storage, you can refrigerate them for up to a week or freeze for up to 3 months.
If you don't have self-raising flour, you can make your own by combining all-purpose flour with baking powder. For every cup of all-purpose flour, add 1.5 teaspoons of baking powder.
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.
Nutrition per serving
6 ServingsCalories 160kcal
Protein 3.83g
Carbohydrates 27g
Fiber 3.16g
Sugar 12g
Fat 16g
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