Banana and Hazelnut Chocolate Puff Pastry Rolls Recipe

Total time: 35 mins.
Difficulty: Low
Serves: 6 bananas
By foppio

What is Chocolate Bananas in Puff Pastry

Invented in 1645, puff pastry is known for its intricate technique which not only demands a lot of time and effort, but also precision, Fortunately, these days we conveniently have access to store-bought puff pastry. If you have a pack of puff pastry in the fridge, you can whip up an endless number of desserts and appetizers. It’s a great shortcut for days when you’re short on time. This is where this recipe comes in… stuffing bananas and chocolate into puff pastry is a cheap and easy way to whip up an easy and delicious dessert!

Some Important Rules When Using Puff Pastry

  • Puff Pastry works best when cold
  • Always cut Puff Pastry straight down, never on an angle, to prevent layers from sticking together and inhibiting the rise
  • You can brush an egg wash over the Puff Pastry for a golden sheen when baked.
  • If you're using frozen puff pastry You can thaw Puff Pastry in the fridge, separate and place each sheet on a plate, cover with plastic wrap and defrost in the refrigerator for about 4 hours.


  • The pastries can be served with a dollop of mascarpone or a scoop of freshly whipped cream.
  • For a warming flavor, sprinkle with cinnamon sugar instead. You can also drizzle the pastries with chocolate sauce, caramel sauce (like dulce de leche), cream cheese frosting, or powdered sugar.
  • For an added touch of sweetness, drizzle the warm pastries with honey before serving them.
  • Instead of hazelnut cream, you can also fill the bananas with caramel spread, cream cheese, melted chocolate, or even peanut butter.

How To Store Chocolate Bananas in Puff Pastry

Leftovers can be stored at room temperature (in an airtight container) for up to 2 days. Reheat it in the oven or Airfryer for a few minutes before serving.

Puff pastry
2 rolls
Hazelnut cream
as much as you need

Unroll the puff pastry on a cutting board and then cut it into strips.

Peel the bananas and carve them in the middle, using the handle of a spoon.

Fill the carved middle with hazelnut cream.

Wrap the bananas with the puff pastry stripes.

Transfer them to a baking ban lined with parchment paper.

Brush the banana rolls with egg was and sprinkle them with sugar.

Transfer them to the oven and bake at 374°F (190°C) for 25 minutes, or until the puff pastry turns golden.

Serve the banana rolls on a serving dish all together.

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