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Preheat your oven to 350°F. Line a baking sheet with parchment paper.

Peel the bananas. Using a small spoon or melon baller, carefully scoop out a channel from the center of each banana, creating a 'canoe' shape. Be careful not to go all the way through the banana.

Fill each banana canoe generously with the chopped chocolate pieces.

Unroll the thawed puff pastry sheet on a lightly floured surface. Cut the pastry into four equal strips. Wrap one strip of puff pastry around each chocolate-filled banana, ensuring the banana and chocolate are fully enclosed. Pinch the seams to seal.

In a small bowl, whisk together the egg yolk and water to create an egg wash. Place the wrapped bananas seam-side down on the prepared baking sheet. Brush the tops and sides of each puff pastry roll with the egg wash.

Bake for 15 to 18 minutes, or until the puff pastry is golden brown and puffed.

Carefully transfer the baked rolls to a serving plate. Drizzle generously with chocolate sauce and sprinkle with shredded coconut before serving warm.


Preheat your oven to 350°F. Line a baking sheet with parchment paper.

Peel the bananas. Using a small spoon or melon baller, carefully scoop out a channel from the center of each banana, creating a 'canoe' shape. Be careful not to go all the way through the banana.

Fill each banana canoe generously with the chopped chocolate pieces.

Unroll the thawed puff pastry sheet on a lightly floured surface. Cut the pastry into four equal strips. Wrap one strip of puff pastry around each chocolate-filled banana, ensuring the banana and chocolate are fully enclosed. Pinch the seams to seal.

In a small bowl, whisk together the egg yolk and water to create an egg wash. Place the wrapped bananas seam-side down on the prepared baking sheet. Brush the tops and sides of each puff pastry roll with the egg wash.

Bake for 15 to 18 minutes, or until the puff pastry is golden brown and puffed.

Carefully transfer the baked rolls to a serving plate. Drizzle generously with chocolate sauce and sprinkle with shredded coconut before serving warm.
