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Chocolate Banana Braid

by Kiano Moju featured in 4 Desserts to Make with Ripe Bananas

Under 30 min

Inspired by pastryaffair.com

Under 30 min

Ingredients

for 4 servings

  • 2 ripe bananas, peeled and sliced
  • 1 sheet puff pastry, thawed
  • ¼ cup
    chocolate hazelnut spread (75 g)
  • 1 egg, beaten
    Calories 246
    Fat 11g
    Carbs 35g
    Fiber 3g
    Sugar 16g
    Protein 2g

Estimated values based on one serving size.

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Preparation

  1. Unfold the puff pastry. Spread the chocolate hazelnut spread onto the middle third.
  2. Arrange the sliced bananas on top of the spread in a single layer. Bananas may slightly overlap.
  3. Preheat oven to 400°F (220°C)
  4. Cut out a triangle of the top right corner of the pastry. Repeat on the other side.
  5. Cut diagonal slits along both sides of the pastry. Each will be around 1 inch (2 ½ cm) thick.
  6. Fold over the top piece of dough to partially cover the top row of bananas.
  7. Alternating both sides, fold the strips of pastry over the bananas, mimicking a braid pattern.
  8. Trim the excess dough on the sides, and fold over the bottom flap.
  9. Brush the top of the braided pastry with the beaten egg. Transfer to a parchment lined baking sheet for and bake 15 minutes or until the pastry is golden brown.
  10. Allow to rest for 10 minutes before slicing.
  11. Enjoy!
 

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