Banana and peanut butter roll-ups recipe
 Nadiya’s banana and peanut butter roll-ups are a winning breakfast or brunch and a great alternative to pancakes, using tortilla wraps to save the faff of frying the pancakes. 8 large flour tortilla wraps 320g/11oz crunchy or smooth peanut butter8 medium–small ripe bananas 1 free-range egg, beaten 100g/3½oz butter, melted 75g/2⅔oz caster sugar ½ tsp ground cinnamon 240g/8½oz dark chocolate, chopped 160ml/5½fl oz boiling water 8 large flour tortilla wraps 320g/11oz crunchy or smooth peanut butter 8 medium–small ripe bananas 1 free-range egg, beaten 100g/3½oz butter, melted 75g/2⅔oz caster sugar ½ tsp ground cinnamon 240g/8½oz dark chocolate, chopped 160ml/5½fl oz boiling water Method Preheat the oven to 190C/180C Fan/Gas 5 and line a baking tray with baking paper.Lay a tortilla on a board, add a heaped tablespoon of peanut butter in the centre and spread from side to side. Peel a banana and place on top. Make sure it sits in the centre, with a little of the tortilla showing at each end: if it’s too long, break off a bit to fit (and eat it – cook’s perk). Lift the flap of tortilla at each end of the banana and fold over. Lift the tortilla half closest to you and fold it over the banana, then, holding it firmly, roll it up, almost to the end. Brush the end with beaten egg and finish rolling, then place seam-side down on the baking tray. Roll up the remaining tortillas in the same way.Brush the melted butter all over the rolls, turning them around to coat them, making sure they end up seam-side down. You will have a little leftover butter: put it to one side. Bake the tortillas for 8 minutes, until crisp and golden. Meanwhile, mix the sugar and cinnamon on a large tray or flat plate. Take the rolls out of the oven. Turn the grill on to a high heat. Brush the leftover butter all over the rolls. Using tongs, carefully turn the rolls until they are coated in the sugar mix, then pop back on the baking tray. Grill for 50 seconds to 1 minute, until the sugar is shiny and golden. Remove from the heat and leave the caramelised sugar until set and crunchy. Put the chocolate in a bowl, pour on the boiling water and stir until glossy and smooth. Drizzle generously over the rolls and serve any leftover chocolate as a dipping sauce. Eat while they are warm. Preheat the oven to 190C/180C Fan/Gas 5 and line a baking tray with baking paper. Preheat the oven to 190C/180C Fan/Gas 5 and line a baking tray with baking paper. Lay a tortilla on a board, add a heaped tablespoon of peanut butter in the centre and spread from side to side. Peel a banana and place on top. Make sure it sits in the centre, with a little of the tortilla showing at each end: if it’s too long, break off a bit to fit (and eat it – cook’s perk). Lift the flap of tortilla at each end of the banana and fold over. Lift the tortilla half closest to you and fold it over the banana, then, holding it firmly, roll it up, almost to the end. Brush the end with beaten egg and finish rolling, then place seam-side down on the baking tray. Roll up the remaining tortillas in the same way. Lay a tortilla on a board, add a heaped tablespoon of peanut butter in the centre and spread from side to side. Peel a banana and place on top. Make sure it sits in the centre, with a little of the tortilla showing at each end: if it’s too long, break off a bit to fit (and eat it – cook’s perk). Lift the flap of tortilla at each end of the banana and fold over. Lift the tortilla half closest to you and fold it over the banana, then, holding it firmly, roll it up, almost to the end. Brush the end with beaten egg and finish rolling, then place seam-side down on the baking tray. Roll up the remaining tortillas in the same way. Brush the melted butter all over the rolls, turning them around to coat them, making sure they end up seam-side down. You will have a little leftover butter: put it to one side. Bake the tortillas for 8 minutes, until crisp and golden. Brush the melted butter all over the rolls, turning them around to coat them, making sure they end up seam-side down. You will have a little leftover butter: put it to one side. Bake the tortillas for 8 minutes, until crisp and golden. Meanwhile, mix the sugar and cinnamon on a large tray or flat plate. Take the rolls out of the oven. Turn the grill on to a high heat. Brush the leftover butter all over the rolls. Using tongs, carefully turn the rolls until they are coated in the sugar mix, then pop back on the baking tray. Meanwhile, mix the sugar and cinnamon on a large tray or flat plate. Take the rolls out of the oven. Turn the grill on to a high heat. Brush the leftover butter all over the rolls. Using tongs, carefully turn the rolls until they are coated in the sugar mix, then pop back on the baking tray. Grill for 50 seconds to 1 minute, until the sugar is shiny and golden. Remove from the heat and leave the caramelised sugar until set and crunchy. Grill for 50 seconds to 1 minute, until the sugar is shiny and golden. Remove from the heat and leave the caramelised sugar until set and crunchy. Put the chocolate in a bowl, pour on the boiling water and stir until glossy and smooth. Drizzle generously over the rolls and serve any leftover chocolate as a dipping sauce. Eat while they are warm. Put the chocolate in a bowl, pour on the boiling water and stir until glossy and smooth. Drizzle generously over the rolls and serve any leftover chocolate as a dipping sauce. Eat while they are warm.