1 tsp cinnamon
340 g tin of caramel
4 tbsp Chocolate chips
4 tbsp Hazelnuts, chopped
1 egg, beaten
1 Preheat the oven to 200˚C/180˚C fan/gas mark 6 and line a baking tray with parchment paper. Cut the pastry into four even squares.
2 Use the point of a sharp knife to score a 1cm border around each square, but don't cut through the pastry; ask an adult to supervise this bit. Transfer the pastry squares to the baking tray.
3 Slice all the bananas and sprinkle them with the cinnamon.
4 Open the tin of caramel and spoon a little onto each square, staying inside the lines. Sprinkle over some chocolate chips and arrange the banana slices on top.
5 Sprinkle over a little more cinnamon and dot with some more caramel. Add more chocolate chips and the chopped hazelnuts. Brush the edges of the pastry with the beaten egg.
6 Bake in the oven for 15-20 minutes until the pastry is puffed and golden. Serve with whipped cream.
Navan, Co. Meath
“This is my invention; it is easy and quick to make. I made it for my mam for after dinner on Mother’s Day and my dad made the dinner. His was very bad but she said my Banana and Caramel Invention was the best thing ever!”