Easy Banana Croissants
on Sep 17, 2024
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These banana croissants are the perfect sweet treat made with just 4 simple ingredients! You can customize them with extra fillings and spread for the perfect crisp on the outside, and soft on the inside snack!
Puff pastry dough is versatile and perfect for making sweet and savory meals and snacks. If you have extra puff pastry on hand and are looking for some savory twists, you’ll love these broccoli cheese pinwheels and puff pastry pizza pockets!
If you love these apple croissants, be sure to try out these cinnamon apple waffles and cinnamon apple oatmeal bites for breakfast treats as well!
Table of Contents
What You’ll Need
Here is what you’ll need to make these banana croissants:
- Puff Pastry: Use a good quality puff pastry dough.
- Bananas: The main source of sweetness for these croissants. I used mini bananas, but if you can’t find them, you can easily slice a whole banana into small wedges!
- Egg: Combined with water to create an egg wash to brush on top of the croissants for color.
- Cinnamon Sugar: For added sweetness. If you are preparing these croissants for a baby, reserve a few to top with plain ground cinnamon.
See the recipe card below for full information on ingredients and quantities.
Ingredient Substitutions & Additions
- Puff Pastry: The puff pastry dough may be replaced with crescent dough.
- Egg: You can omit the egg and brush the top of each pastry with melted butter or milk instead.
- Bananas: You can swap the banana with apples to make these cinnamon apple croissants!
Step By Step Instructions
STEP 1: If you are using mini bananas, peel them and set them aside (Image 1). If you are using a whole banana, slice it in half lengthwise, each half into another half lengthwise, and then each fourth in half horizontally to create 8 small wedges.
STEP 2: Unfold the puff pastry dough onto a floured surface. Lightly roll it out to smooth it out, and slice it into 20 thin strips (Image 2). I usually like to slice the sheet into 10 strips and then slice each piece in half.
STEP 3: Starting on one end of the mini banana/wedge, use a strip of puff pastry to wrap around it (Image 3). Add another strip and continue to wrap until the banana is fully covered (I used 2 strips per mini banana). Press down on the covered banana to make sure that the puff pastry is tightly secured. Repeat for the rest of the bananas and place them onto a parchment paper-lined pan (Image 4).
STEP 4: Whisk the egg with 1 tablespoon of water and lightly brush the tops of each croissant (Image 5). Sprinkle the top of each croissant generously with cinnamon sugar (Image 6). (If you are making these for a baby, reserve a couple to lightly sprinkle with plain cinnamon).
STEP 5: Bake at 350 degrees F for 25 minutes, or until golden brown.
Storage Instructions
Once cooled, store the croissants in an airtight container in the refrigerator for up to 3 days. To freeze, store in a freezer-safe Ziploc bag for up to 1 month. To reheat, bake at 350 degrees F for a few minutes until warmed through or in an air fryer at the reheat setting. I do not recommend microwaving these to reheat as the puff pastry will become soggy.
Tips For Success
- Make sure that your pastry dough is thawed, but not too soft. If it is too soft, it will be difficult to work with.
- Feel free to spread peanut butter or your favorite spread onto the puff pastry sheet before slicing it into strips to wrap around the banana. You can also drizzle a thin spread or melted chocolate on top!
- I make my own cinnamon sugar using a combination of the two, but you can use store-bought cinnamon sugar as well. If you are preparing these for a baby, omit the cinnamon sugar and sprinkle with a little ground cinnamon instead.
Recipe FAQs
You’ll want to use a ripe banana, but not overripe. An overripe banana will be too mushy in texture to work with.
Yes! Apples and pears would work great as fruit fillings!
Other Banana Recipes You’ll Love
Banana Blueberry Oatmeal Muffins
Banana Coconut Cookies
Spinach Banana Muffins
If you tried these Banana Croissants please leave a ⭐ star rating and let me know how it went in the comments below! I love hearing from you!
Banana Croissants
Ingredients
Apple Pastries
- 1 sheet puff pastry dough
- 8 mini bananas, or 1 large banana sliced into 8 wedges
- 1 egg
Cinnamon Sugar Coating
- 2 tbsp granulated sugar
- 1 tsp ground cinnamon
Instructions
- Preheat the oven to 350 degrees F (180 degrees C).
- If you are using mini bananas, peel them and set them aside. If you are using a whole banana, slice it in half lengthwise, each half into another half lengthwise, and then each fourth in half horizontally to create 8 small wedges.
- Unfold the puff pastry dough onto a floured surface. Lightly roll it out to smooth it out, and slice it into 20 thin strips. I usually like to slice the sheet into 10 strips and then slice each piece in half.
- Starting on one end of the mini banana/wedge, use a strip of puff pastry to wrap around it. Add another strip and continue to wrap until the banana is fully covered (I used 2 strips per mini banana). Press down on the covered banana to make sure that the puff pastry is tightly secured. Repeat for the rest of the bananas and place them onto a parchment paper-lined pan
- Whisk the egg with 1 tablespoon of water and lightly brush the tops of each croissant. Sprinkle the top of each croissant generously with cinnamon sugar. (If you are making these for a baby, reserve a couple to lightly sprinkle with plain cinnamon).
- Bake at 350 degrees F for 25 minutes, or until golden brown. If desired, drizzle melted chocolate on top of each croissant.
Notes
- Make sure that your pastry dough is thawed, but not too soft. If it is too soft, it will be difficult to work with.
- Feel free to spread peanut butter or your favorite spread onto the puff pastry sheet before slicing it into strips to wrap around the banana. You can also drizzle a thin spread or melted chocolate on top!
- I make my own cinnamon sugar using a combination of the two, but you can use store-bought cinnamon sugar as well. If you are preparing these for a baby, omit the cinnamon sugar and sprinkle with a little ground cinnamon instead.
