• 4 x sheets filo pastry

  • 25g / ½oz melted butter

  • 4 x bananas

  • 75g / 3oz shelled walnuts

  • 75g / 3oz shelled almonds

  • 1 tsp ground cinnamon

  • 4 tbsp castor sugar

  • For the Syrup

  • 200g / 7oz honey

  • 200ml / 7fl oz water

  • Zest and juice of 1 orange

  • 1 x stick cinnamon


  • 1.

    Pre-heat the oven to 180oC / 350oF / Gas Mark 4.

  • 2.

    Pulse nuts, cinnamon and sugar in a food processor.

  • 3.

    Lay out a sheet of filo, brush with melted butter and fold in half vertically. Repeat with to form 4 rectangles.

  • 4.

    Peel bananas and place in the centre of filo, top equally with the nut mixture.

  • 5.

    Bush the sides with butter and roll the filo over the banana, turning in the sides, continue to roll and seal with butter.

  • 6.

    Using a pastry brush coat with a little of the left over melted butter.

  • 7.

    Place on a baking sheet lined with parchment paper and cook for approximately 15 minutes or till golden.

  • 8.

    Remove from the oven and cool slightly, slice, drizzle with lashings of syrup and a large spoonful of Greek yoghurt.

  • 9.

    To make the syrup place all the ingredients in a saucepan and bring to the boil, simmer until thickened.

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