Recipe: Michael Van de Elzen’s Chocolate Banana Strudel with Butterscotch Sauce
Not your average strudel — this easy, kid-friendly banana dessert with gooey caramel sauce is as tasty as it is fun to make.
Recipe: Michael Van de Elzen
Prep time: 15 minutes
Cooking time: 30 minutes + 2.5 hours for the caramel
Kids love this recipe. It’s easy to make, and who doesn’t like a gooey sweet sauce? It’s pretty rich, so definitely a treat rather than a regular dessert.
1 sheet puff pastry
1 tin condensed milk
2 large bananas
5 tbsp dark chocolate peanut spread
1 tsp cocoa powder
1 egg, lightly beaten
300ml cream, whipped
100g Whittaker’s dark chocolate
To make butterscotch-caramel sauce, immerse the tin of condensed milk in a pot of water and bring to the boil. Simmer for 2-2½ hours, topping up the water as necessary. Allow to cool before opening the tin.
Preheat the oven to 180°C. Lay the pastry on a sheet of baking paper, and cover with a thick layer of the butterscotch-caramel. Cut the bananas lengthways and lay them side by side, parallel with the long edges, until the pastry is covered. Lightly mash the banana using a potato masher or a fork.
Warm the chocolate spread, then spoon it over the banana. Sprinkle the cocoa powder over the top, then roll up, starting from a long edge. Brush with the beaten egg, then bake for 30 minutes.
Allow to cool, then slice into approximately 6cm lengths. Arrange the pieces on a board, standing on their ends. To serve, place dollops of cream, chocolate spread and butterscotch sauce around the strudel. Shave or grate dark chocolate over the top.