Alive and Cooking

Banana Croissant

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2 bananas
1 sheet of Borg’s canola pastry
1 tsp brown sugar
2 tbsp drinking chocolate
1 egg for egg wash
ice cream


Lay pastry flat on a bench and wash with egg wash. Lay your first banana down flat into the corner and sprinkle with drinking chocolate.

Roll pasty around the banana and fold over banana once. Place your second banana snug next to your first (sprinkle over more chocolate) and continue rolling the bananas and pastry over together.

Place in a baking tray on some baking paper and fold in edges. Wash with some egg wash and sprinkle over brown sugar. Cook in pre-heated oven at 200C for about 20 minutes.

Serve with some fresh mint and ice-cream.

Banana Croissant