Caramelised Banana Chocolate Galette Food

CARAMELIZED BANANAS

Steps:

• chocolate-Melt 2 tablespoons butter in a skillet. Add 2 sliced bananas and 2 tablespoons brown sugar. Cook until golden and syrupy, about 5 minutes. Sprinkle the bananas with cinnamon and spoon over rum raisin ice cream.
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CHOCOLATE-FILLED PANCAKES WITH CARAMELISED BANANA

Steps:

• To make the pancake batter, mix the flour, baking powder, 1 tbsp sugar and a pinch of salt in a large bowl with a whisk. Make a well in the centre, crack in the eggs and add the melted butter and milk. Whisk the wet ingredients in the centre until combined, then gradually incorporate the dry ingredients until you have a thick, smooth batter. Transfer to a jug. Heat the oven to its lowest setting and put a couple of baking trays in to keep the pancakes warm as you cook them.
• Heat a knob of butter and a drizzle of oil in a large, non-stick frying pan over a medium heat. When the butter is foaming, pour rounds of batter into the pan, about 8cm wide - leave space between them as they will expand as they cook. Scoop teaspoons of chocolate spread from the jar and pop one in the centre of each pancake, then use a tiny bit more batter to just cover the chocolate spread. Continue cooking for 1-2 mins until the underside is golden brown, then carefully flip the pancakes and cook for 1 min more on the other side. When golden, transfer to a baking tray and keep warm in the oven while you cook the next batch.
• When the pancakes are all cooked, caramelise the bananas. Wipe the frying pan clean with kitchen paper and scatter in the remaining 2 tbsp sugar. Heat the sugar until it melts and starts to bubble to a deep amber colour, then toss in the bananas and coat them in the caramel. If the sugar hardens, drizzle in a little maple syrup or water, then bubble for 30 secs until syrupy.
• Serve the pancakes stacked with the caramelised banana pieces between the layers and more piled on top. Drizzle over the maple syrup, then scatter over the hazelnuts.

EASY CARAMEL-BANANA GALETTE

Steps:

• Combine raisins and rum in a small bowl; set aside.
• Preheat oven to 425°F.
• Roll dough into a 10 1/2-inch circle, and place on a foil-lined baking sheet coated with cooking spray.
• Arrange the banana slices in concentric circles on crust, leaving a 1-inch border.
• Fold a 2-inch dough border over banana slices, pressing gently to seal (dough will partially cover slices).
• Bake at 425°F for 30 minutes.
• Combine sugar and water in a small saucepan; cook over medium heat until golden (about 8 minutes).
• Remove from heat; carefully stir in raisin mixture until combined.
• Cool slightly.
• Pour over banana slices.
• Cut into 6 wedges.