Nadiya Hussain’s Banana and Peanut Butter Roll-Ups
The classic combination of banana and chocolate rolled up to create an easy and sweet breakfast for the whole family.
From the book
Nadiya’s Everyday Baking
95 simple and delicious new recipes as featured in the BBC2 TV show
Moving beyond cookies and cakes, with great baking recipes for every type of day, meal, and occasion
Fun flavour twists offer new takes on classic recipes
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Introduction
These are a winning breakfast and a great alternative to Saturday pancakes, using ingredients we commonly have at home: tortillas, peanut butter, banana. Rolled up, coated in sugar and adorned with chocolate ganache, they are warm, crispy and sweet. Let’s just call them end of the week roll-ups and we can have sweet feasts for breakfast all weekend long!
Ingredients
| 8 | large flour tortillas |
| 320g | crunchy peanut butter (or smooth if you prefer) |
| 8 | medium/small bananas |
| 1 | egg, beaten |
| 100g | butter, melted |
| 75g | caster sugar |
| ½ tsp | ground cinnamon |
| 240g | dark chocolate, chopped |
| 160ml | boiling water |
Method
Preheat the oven to 200°C/fan 180°C/gas mark 6.
Onto the centre of a tortilla wrap, pop a heaped tablespoon of the peanut butter and spread from side to side to create a bed for your banana. Peel a banana and place on top. Make sure it sits in the centre and is not sticking off the edge of the wrap. If it is too long, break it to the right size (you can enjoy the extra bit as a light pre-breakfast snack).
Lift the flap of tortilla at each end of the banana and fold over. Lift the tortilla half closest to you and flap it over the banana. Now hold it firmly and roll just till you get to the end. Brush the end with the egg and finish rolling, then leave seam-side down so the egg and tortilla can stick, making sure the delicious contents do not escape easily. Pop onto a baking tray and do the remaining seven.
Brush the melted butter all over the rolls, turning them around till you have covered them all. Lay them seam-side down. You will have leftover butter, not a lot, but pop that to one side as you will need it a little later. Bake in the oven for 8 minutes, till crisp and golden all over.
Meanwhile, mix the sugar and cinnamon on a large flat tray or plate.
Take the rolls out and switch the grill on to a high heat.
Using the leftover butter, brush all over the rolls till you have no more butter left. Using a pair of tongs, carefully roll the roll-ups till they are coated in the sugar and put back on the tray till you have done all eight.
Pop under the grill for 1 minute. Don’t walk away as it will only take 50 seconds to a minute before you get a beautiful brûléed top. Keep an eye on it and as soon as it’s golden on top and shiny, it’s ready. Take out and leave that caramelised sugar to set to a deep crunch.
Melt the chocolate by adding the chopped pieces to a bowl, pouring on the boiling water and mixing, agitating and moving the mixture till you have a glossy ganache. You can serve this as a dipping sauce on the side, but I like to generously swish the ganache right on top of the roll-ups and eat them while they are warm.
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