It happens quite often that I have a sheet of puff pastry and two or three bananas in the fridge that are about to get too soft. When I need a quick dessert, I don’t think twice – I make banana rolls with puff pastry. It takes me about a quarter of an hour to prepare them and I don’t make too much mess. They turn out just as well every time, without needing to complicate things.
Quick info
Total time: about 30-35 minutes
Preparation time: 10-15 minutes
Baking time: 15-20 minutes (depends on the oven)
Servings: 12 rolls (from 3 bananas and 1 sheet of puff pastry)
Difficulty: easy
Recipe type: quick dessert, suitable for any time you want something sweet without effort
Ingredients
3 ripe but not overly soft bananas
1 sheet of puff pastry (thawed if store-bought)
powdered sugar for dusting
Preparation method
1. Peel the bananas and cut them lengthwise, then cut each half into two. From each banana, you get 4 pieces, so in total you will have 12.
2. Cut the puff pastry sheet into 12 thin strips along the long side. If the pastry is too thick, gently roll each strip with a rolling pin to make it thinner. It doesn’t have to be perfect, just enough to wrap around the banana piece without too much dough.
3. Wrap each piece of banana in a strip of pastry. If the strip is longer than the banana, twist the excess underneath or cut off the surplus. Place the rolls on a baking tray lined with parchment paper, seam side down.
4. Put the tray in the preheated oven (180-200°C, depending on the oven). Leave them until the pastry is evenly golden, about 15-20 minutes.
5. Remove the tray and let the rolls cool slightly, otherwise the bananas will be hot. Dust with powdered sugar while they are still slightly warm.
Why I make this recipe often
I like that it doesn’t require special ingredients, and puff pastry and bananas are almost always on hand. You don’t have to mix creams or wash many dishes. The result is simple, sweet, with a crispy texture on the outside. It’s perfect when I have guests or just a craving for something sweet, without complications.
Tips and variations
Tips
Work quickly with the puff pastry so it doesn’t get too soft.
If you have very ripe bananas, it’s best to use them immediately after cutting, otherwise, they get too soft during baking.
Do not overlap the strips of puff pastry, so they bake evenly.
Substitutions
You can use vegan puff pastry if needed.
If you don’t have powdered sugar, you can leave the rolls plain or sprinkle a little granulated sugar before baking.
Variations
You can sprinkle a little cinnamon on the bananas before wrapping them.
You can add a tiny bit of chocolate on each piece of banana, but don’t put too much – the bananas are already sweet.
The rolls can be cut smaller or larger, as you prefer.
Serving ideas
You can serve them plain, with coffee, or as a snack.
They can also be served cold, but they are better a few minutes after cooling slightly.
For a more festive look, you can decorate with fresh fruits on the side.
Frequently asked questions
Do I need to brush the puff pastry with egg before baking?
It’s not necessary, but if you want a shinier color, you can brush the strips with a little beaten egg before putting them in the oven.
Can the rolls be made with other fruits?
With this technique, they also work well with thinly sliced apples. For other juicy fruits, there is a risk they will release too much liquid.
Can I freeze the rolls before or after baking?
Raw banana rolls do not freeze well because the bananas change texture. After baking, they can be kept in the freezer for a short time, but the banana texture will be softer upon thawing.
Nutritional values
Estimated values for one roll:
- Energy: 110-130 kcal
- Carbohydrates: 18-20 g
- Protein: 1-2 g
- Fat: 4-6 g
Values vary depending on the type of puff pastry used and how much powdered sugar you sprinkle. Bananas add carbohydrates and fiber, while puff pastry adds fat and a bit of protein.
Storage and reheating
The rolls are best on the day they are made. After they have cooled completely, they can be stored at room temperature in a closed container for up to 24 hours. Later, the pastry starts to soften due to the banana. I do not recommend keeping them for more than a few days. If you want to reheat them, put them in the oven for a few minutes, not the microwave, to preserve the pastry texture.
Quick info
Total time: about 30-35 minutes
Preparation time: 10-15 minutes
Baking time: 15-20 minutes (depends on the oven)
Servings: 12 rolls (from 3 bananas and 1 sheet of puff pastry)
Difficulty: easy
Recipe type: quick dessert, suitable for any time you want something sweet without effort
Ingredients
3 ripe but not overly soft bananas
1 sheet of puff pastry (thawed if store-bought)
powdered sugar for dusting
Preparation method
1. Peel the bananas and cut them lengthwise, then cut each half into two. From each banana, you get 4 pieces, so in total you will have 12.
2. Cut the puff pastry sheet into 12 thin strips along the long side. If the pastry is too thick, gently roll each strip with a rolling pin to make it thinner. It doesn’t have to be perfect, just enough to wrap around the banana piece without too much dough.
3. Wrap each piece of banana in a strip of pastry. If the strip is longer than the banana, twist the excess underneath or cut off the surplus. Place the rolls on a baking tray lined with parchment paper, seam side down.
4. Put the tray in the preheated oven (180-200°C, depending on the oven). Leave them until the pastry is evenly golden, about 15-20 minutes.
5. Remove the tray and let the rolls cool slightly, otherwise the bananas will be hot. Dust with powdered sugar while they are still slightly warm.
Why I make this recipe often
I like that it doesn’t require special ingredients, and puff pastry and bananas are almost always on hand. You don’t have to mix creams or wash many dishes. The result is simple, sweet, with a crispy texture on the outside. It’s perfect when I have guests or just a craving for something sweet, without complications.
Tips and variations
Tips
Work quickly with the puff pastry so it doesn’t get too soft.
If you have very ripe bananas, it’s best to use them immediately after cutting, otherwise, they get too soft during baking.
Do not overlap the strips of puff pastry, so they bake evenly.
Substitutions
You can use vegan puff pastry if needed.
If you don’t have powdered sugar, you can leave the rolls plain or sprinkle a little granulated sugar before baking.
Variations
You can sprinkle a little cinnamon on the bananas before wrapping them.
You can add a tiny bit of chocolate on each piece of banana, but don’t put too much – the bananas are already sweet.
The rolls can be cut smaller or larger, as you prefer.
Serving ideas
You can serve them plain, with coffee, or as a snack.
They can also be served cold, but they are better a few minutes after cooling slightly.
For a more festive look, you can decorate with fresh fruits on the side.
Frequently asked questions
Do I need to brush the puff pastry with egg before baking?
It’s not necessary, but if you want a shinier color, you can brush the strips with a little beaten egg before putting them in the oven.
Can the rolls be made with other fruits?
With this technique, they also work well with thinly sliced apples. For other juicy fruits, there is a risk they will release too much liquid.
Can I freeze the rolls before or after baking?
Raw banana rolls do not freeze well because the bananas change texture. After baking, they can be kept in the freezer for a short time, but the banana texture will be softer upon thawing.
Nutritional values
Estimated values for one roll:
- Energy: 110-130 kcal
- Carbohydrates: 18-20 g
- Protein: 1-2 g
- Fat: 4-6 g
Values vary depending on the type of puff pastry used and how much powdered sugar you sprinkle. Bananas add carbohydrates and fiber, while puff pastry adds fat and a bit of protein.
Storage and reheating
The rolls are best on the day they are made. After they have cooled completely, they can be stored at room temperature in a closed container for up to 24 hours. Later, the pastry starts to soften due to the banana. I do not recommend keeping them for more than a few days. If you want to reheat them, put them in the oven for a few minutes, not the microwave, to preserve the pastry texture.