Sweet crust stuffed BANANA with bananas, puff pastry, and chocolate
How to elevate a Banana Dessert to the next level? Just a roll of puff pastry, a few tablespoons of hazelnut cream, sliced strawberries and the dessert is served.
An easy and quick recipe that will allow you to bring to the table a very delicious dessert in no time, with a crunchy exterior and a soft creamy filling that will amaze all your guests.
Believe me, of all the banana desserts I have ever tried, this is definitely the best. The only thing I regret is not being able to make you smell or especially taste it because I’m sure you would run to try it immediately.
Why will you love this Banana and Chocolate dessert? First of all, it’s a very easy dessert to prepare that requires no cooking skills and no tools. The ingredients are few: you’ll need just a roll of puff pastry, some bananas, hazelnut cream (I used Nutella), and a few strawberries.
Then it requires little time, just peel the bananas, carve a groove in the center, fill it with hazelnut cream, add a few strawberries on top and then ‘wrap’ it with puff pastry like a mummy!!!
What you will bake will surprise you with its taste and texture! I love at the first bite to sink my teeth into the crispy pastry and find inside a filling that almost seems like a banana and Nutella cream that pairs perfectly with the slight acidity and sweetness of the strawberries.
A Banana and Chocolate dessert perfect for any time of the day, from an energetic breakfast to a snack, and even as a meal end.
And if I still haven’t convinced you to try it, know that it has an additional advantage: it can be prepared in advance and baked at the last moment.
If you love banana-based desserts, you might also be interested in these recipes
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Energy 474.00 (Kcal)
- Carbohydrates 61.79 (g) of which sugars 29.55 (g)
- Proteins 6.63 (g)
- Fat 23.60 (g) of which saturated 8.52 (g)of which unsaturated 12.63 (g)
- Fibers 5.37 (g)
- Sodium 106.95 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 roll puff pastry (rectangular)
- 4 bananas
- 2.8 oz Nutella® (+ for decoration)
- 1.8 oz strawberries
- 1 egg yolk
- as needed sliced almonds
- powdered sugar (for decoration)
Tools
- Corer
- Baking tray
Steps
Peel the bananas and make an incision in the center. I used the tool for removing the pineapple core, but a teaspoon works fine too. Fill the groove with hazelnut cream; you can use a piping bag to make it easier. Wash the strawberries, remove the stems, and slice them. Arrange the strawberry slices slightly overlapping on the banana over the groove with hazelnut cream.
Unroll the puff pastry and cut it into strips about 3/4 inch wide. Take the bananas and wrap each one with the puff pastry strips. If one strip is not enough, don’t worry; overlap the end of one strip with the beginning of another and continue until the whole banana is covered.
Transfer the bananas to a baking sheet lined with parchment paper, brush them with a beaten egg yolk, and decorate with sliced almonds. Bake in a preheated static oven at 340°F for about 35 minutes. The pastry should be puffed and golden. Once ready, remove from the oven, decorate with some ‘drizzles’ of hazelnut cream, and sprinkle with powdered sugar. They are excellent both warm and at room temperature.
NOTES AND SUBSTITUTIONS
BANANAS: Choose bananas at the right ripeness, not too unripe but not too ripe either, otherwise they would break when you try to cover them with the puff pastry.
HAZELNUT CREAM: I used Nutella, but any other type of hazelnut cream will do. If you like, you can also try replacing it with pistachio cream.
STRAWBERRIES: In my opinion, what makes this Banana dessert even better is precisely the combination of bananas, hazelnut cream, and strawberries. However, if you don’t have them at home, don’t like them, or are allergic, you can omit them.
ALMONDS: Before baking, place sliced almonds on top of the bananas. The crunchiness they add to the dessert makes it special. Instead of almonds, you could also use hazelnut granules, which complement the taste of Nutella, or if you use pistachio cream instead, you could use pistachio granules for decoration.
STORAGE
The Choco Banana, being a kind of puff pastry cannoli filled with banana, Nutella, and strawberries, should be consumed as soon as it is ready to maintain its crunchiness. If any remains, you can store it in the fridge for up to 1 day, although the exterior will tend to become soggy due to the fridge’s humidity. To avoid this, you could briefly pass it under the oven grill for 1 minute before consuming it again, being careful not to burn it.
