Chocolate Banana Croissants

prep 2 mins cook 3 mins
  • 8 croissants
  • 2 large bananas, sliced
  • 250 g (8 oz) milk chocolate, broken into squares

Cut the croissants in half horizontally, using a serrated knife. Put the bases on a baking tray.

Arrange the banana slices on top of the croissant bases. Top with the chocolate squares and cover with the croissant lids.

Bake in a preheated oven, 230°C (450°F), Gas Mark 8, for 3 minutes until the croissants are warmed through and the chocolate softened.

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