PREP: 10 Mins | COOK: 25 Mins | SERVES: 6
- 2 Cups Plain Flour
- 7g Dry Active Yeast
- 1tsp Caster Sugar
- 1/2tsp Salt
- 1tbsp Olive Oil
- 2tsp Butter
- 1/2 Cup Nutella
- 200ml Bulla Creme Fraiche
- 1/4cup Brown Sugar
- 3 Bananas
- Bulla Vanilla Ice Cream (to serve)
Sift flour into a large bowl, stir in yeast, sugar and salt. Make a well in the centre and add 200ml warm water and oil. Bring together forming a dough. With a wooden spoon or your hands, turn out dough onto a floured surface. Knead for 5 minutes by hand until the dough is smooth.
Lightly grease a clean bowl with a little oil, then add dough and cover with a tea towel. Set aside in a warm place to prove for 1 hour or until doubled in size.
Preheat oven to 240C (or 220C fan forced).
Place sugar and sliced banana in a bowl and toss to coat, set aside.
Knock back the dough by punching out the trapped air and divide into 2 balls. On a floured surface, roll out each ball of dough to approx. 20cm in diameter. Brush both sides with melted butter, place on a baking paper-lined oven tray and prick the surface with a fork. Bake for 10-15 minutes or until crisp and starting to turn golden.
Remove bases from oven and evenly spread the Nutella between the bases. Dollop creme fraiche onto chocolate and gently spread evenly. Spoon banana and sugar mixture on top of creme fraiche. Return to oven for a further 8 minutes or until banana caramelises.
Serve with Bulla Vanilla Ice Cream.