Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.

On a lightly floured surface, unfold the thawed puff pastry sheet. Roll it out slightly to smooth any creases and create a rectangular shape.

Cut the puff pastry sheet into four equal-sized rectangles.

Leave the bananas unpeeled. Use a metal teaspoon to carefully hollow out a cavity lengthwise in each banana, creating a space to hold the chocolate filling.

Fill the hollowed-out space of each banana with chopped Midnight Roots chocolate (or your preferred dark chocolate).

Take one rectangle of puff pastry and place a filled banana on one end.

Fold the puff pastry over the banana, enclosing it completely. Press the edges together to seal.

Repeat the process with the remaining rectangles and filled bananas.

Place the puff pastry rolls on the prepared baking sheet, seam side down.

Brush the tops of the rolls with melted butter for a golden and flaky finish.

Bake in the preheated oven for about 15-20 minutes, or until the puff pastry is golden brown and crispy.

Remove from the oven and allow the rolls to cool slightly.

Optional: Melt some additional Midnight Roots chocolate bar and drizzle it on top of the baked rolls for an extra chocolatey touch.