1. Preheat the oven to 200C. Line a baking tray with baking paper.

Filling:

1. Add the pitted dates (30g) to the bowl. Blitz Speed 9 / 10 seconds. Scrape down sides.
2. Add the halved overripe bananas (4), butter (30g) and vanilla bean paste (1 tsp) to the bowl. Program 6 minutes / 80C / Reverse+Stirring Speed.
3. Add the chocolate chips (120g) to the bowl. Combine Reverse+Speed 2 / 5 seconds.

Assembly:

1. Lay one sheet of filo pastry (12 total) out on the bench. Brush the sheet with a little melted butter (200g total), layer with another sheet, then add another butter layer and a final third sheet.
2. Repeat for the remaining nine sheets so that you have four large rectangles of pastry.
3. Slice each rectangle into 6 long strips.
4. Spoon a teaspoon of the mixture in one corner of pastry, leaving a 1cm border. Don’t overfill the triangles or they will split.
5. Gently lift the pastry corner with filling and fold tightly diagonally to create a triangle, taking care not to tear the pastry. Continue folding, retaining the triangle shape.
6. Place each triangle onto the prepared tray and brush with more melted butter.
7. Bake for approximately 15 minutes, or until filo is golden.
8. Serve warm.
9. Enjoy!