Banana Pastries Recipes

BANANA PASTRIES

Banana Pastries image

I created this recipe when I had two ripe bananas and a single pie crust that had to be used up. The results were delicious.

Provided by AdeleProvence

Categories Breakfast

Time 20m

Yield 4 pastries, 4 serving(s)

Number Of Ingredients 11

Ingredients

1 refrigerated pie crust
2 large ripe bananas, about two cups mashed
3 tablespoons brown sugar
3 tablespoons chopped pecans
1 tablespoon ground cinnamon
1 tablespoon honey
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
powdered sugar

Steps:

Pre-heat oven to 425°F.
In a large bowl mash bananas.
Add in brown sugar, pecans, cinnamon, honey, almond extract, vanilla extract, nutmeg, and cloves. Mix thoroughly.
Roll out the refrigerated pie crust on a large flat surface.
Use a rolling pin to roll the crust out thinner. Thinner is better as it gives you more crust to gather into the center of each pastry.
Cut the pie crust into triangular quarters using a sharp knife.
Place the quarters onto a non-stick cooking sheet (sprayed with cooking spray if needed).
Spoon a quarter of the banana mixture onto the center of each crust wedge.
Gather the corners of each wedge in the center. Then gather, the new corners into the middle as well to create the rounded dumpling shape. Press the gathered corners down onto the middle of the dumpling.
Bake 10-12 minutes at 425 F or until pastry begins to turn golden brown.
Remove pastries from oven and allow to cool.
Dust pastries with powdered sugar and serve.

Nutrition Facts : Calories 394, Fat 19, SaturatedFat 4.4, Sodium 184.2, Carbohydrate 55, Fiber 5.2, Sugar 24.9, Protein 4.3

CHOCOLATE AND BANANA PASTRIES

Chocolate and Banana Pastries image

A sweet way to start or end the day never hurt! A new way of making a delicious banana and chocolate pastry. I can't wait to try them out! Prep time includes chill time.

Provided by Topher

Categories Breads

Time 2h45m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

100 g chocolate, chopped (dark or milk)
250 ml milk
2 egg yolks
50 g caster sugar
3 tablespoons flour
400 g puff pastry
2 tablespoons liquid honey, warmed, plus extra for glazing
1 lemon, juice of
4 long bananas, cut in half

Steps:

Place the chocolate in a saucepan with the milk and heat until just before boiling point, stirring until the chocolate has melted.
In a bowl whisk together the egg yolks and sugar until light and creamy then stir in the flour.
Then, while whisking, pour in the hot chocolate milk and whisk until well blended.
Place the mixture in a double-boiler. Heat over simmering water, stirring constantly, until very thick (around 3 minutes).
Remove from heat and stir until smooth. Place a piece of plastic wrap or baking paper over the surface to prevent a skin forming and chill (this can be overnight for baking the pastries fresh in the morning).
Preheat oven to 425°F Roll out the pastry to 0.5cm thickness and cut into 8 rectangles (about 10cm x 8cm).
Lightly score a rectangle 1cm inside the edges of each. Place on a baking tray lined with baking paper and prick the bases a few times.
Spread each inside the scoring line with about 1/8 of the chocolate custard.
In a bowl mix together the honey and lemon juice.
Halve the bananas lengthwise and toss with the lemon honey and top each pastry with 2 pieces of banana.
Bake for 15 minutes. Brush the top with extra honey to glaze and cool slightly on a wire rack before serving.

Nutrition Facts : Calories 484.8, Fat 29, SaturatedFat 10.6, Cholesterol 51.5, Sodium 145.7, Carbohydrate 55.2, Fiber 4.8, Sugar 18.4, Protein 8.1

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