Nutella, Bananas and Raspberries are wrapped inside puff pastry, brushed with an egg wash and baked till golden brown. These Nutella Banana Raspberry Puffs are a lush breakfast or topped with ice cream a scrumptious dessert!
Sometimes you want something, but you don’t want to put in the effort. You know that’s why things like pre packaged cookie dough are so popular. And well pre packaged puff pastry as well. Let’s be honest who has the time to make home made puff pastry, I sure as hell don’t!
And the pre packed stuff is damn good!
And you can make a to die for breakfast dessert with just a few simple ingredients you probably already have on hand.
Frozen Puff Pastry
These are perfect for a Sunday morning treat or a weeknight dessert.
They take all of 5 minutes to make. Roll you pastry out cut the pastry into roughly 2 1/2 inch X 2 1/2 inch squares. Add a heaping teaspoon of Nutella top with bananas and raspberries. Pinch together in a square, brush with an egg wash and bake at 400F for 17-19 minutes or until golden brown.
If that isn’t simple, I don’t know what is.
And there is really nothing like warm pastry, I swear whether its on a Chicken Pot Pie or an Apple Turnover I can murder pastry. Like it’s not good. Slight obsession with the stuff.
Preheat oven to 400F and line a cookie sheet with a silpat liner.
Roll your puff pastry out to be a bit thinner than it comes. Cut into 2 1/2- 3 inch squares. Top with a heaping tablespoon of Nutella, add two slices of banana and one raspberry. Fold the pastry together, by bringing in each 4 sides to the center and then pinching the sides together. Set on baking sheet.
In a small bowl crack one egg and whisk together. Using a pastry brush, brush the egg wash all over each pastry.
Bake for 17-20 minutes or until golden brown. Let cool for 5 minutes.
Moist Banana Bread is filled with juicy peaches and a delicious cream cheese swirl, you will love this Peaches & Cream Banana Bread! Does your city have a summer fair? We have the OC Fair, I like to go at least once. You know see all the different foods, taste them, see how obnoxious they are. Go to the heart attack cafe. That name is just so wrong. I personally love the homemade potato chips with a cheese sauce and bacon. And there are the cinnamon rolls, the turkey legs… and this year texas donuts? If you’ve read my blog for any amount of time you know I love banana bread. I have way too many recipes for different banana bread. Okay not too many. I just love banana bread. It reminds me of my childhood, its easy to make, it’s so versatile- it’s a snack, breakfast, dessert. As of late I have been obsessed with peaches. Love em! So it was only a matter of time until I added peaches to banana bread. And peaches and cream just go so well together. It was a natural decision.
Preheat oven to 350F and heavily grease a 9X5 baking loaf pan.
In a large bowl combine melted butter and sugars. Mix in vanilla and eggs until combined. Add in flour, baking soda and salt mixing until just combined. Fold in bananas, peaches and greek yogurt until just combined. Pour just over half of the batter into prepared pan. Set rest aside.
Cream Cheese Layer
In the bowl of an electric mixer beat cream cheese for two minutes. Add in sugar, egg and flour and beat until combined.
Spread cream cheese batter on top of banana bread batter in pan. Pour remaining batter on top of cream cheese layer.
Bake for 65-70 minutes or until toothpick inserted in the middle comes out clean, you want the bread to be set. If it starts to get too brown place a piece of foil on top of bread the last 20 minutes of baking. Let cool for 30 minutes on wire rack then invert to cool completely.
This week I leave on my Euro Trip baby!!! I am so excited and so blessed to be able to visit my family in England again AND go on a cruise around the Mediterranean. Does life get much better? I think NOT!
Needless to say this week I am running around like a chicken with my head cut off. There is never enough time in the day. But that’s okay because come Thursday night I will be on a plane headed to London. Whenever we are in London we HAVE to go to Ben’s Cookies. We are those obnoxious people that buy loads of cookies. Everyone else buys one and then there is us…. “Can I have two of those, three of those and let me take 4 of those ones” LOL oops. We’re on holiday so calories don’t count. But when your holiday lasts as long as mine that is probably not the best motto… YOLO
Back at home I have been trying to not splurge as much…but then things like this happen and how can I not?
I’ve also been trying to use up alot of my ingredients, insert Pineapple Tidbits from Trader Joes. I had a half open bag I wanted to get rid of so I thought to myself why not throw it in banana bread?! I love how moist and delicious pineapple is in carrot cake. So I added it. And BAM! I loved it. What a wonderful flavor.
Preheat oven to 350F and heavily grease a 9X5 baking loaf pan.
In a large bowl combine melted butter and sugars. Mix in vanilla and eggs until combined. Add in flour, baking soda and salt mixing until just combined. Fold in bananas, pineapple tidbits and greek yogurt Pour into pan and bake for 65-70 minutes, stick a knife in the middle to test for wet batter. Let cool on wire rack and enjoy 🙂
Oh Banana Bread how we meet again. I can’t seem to get enough of banana bread. There are constantly tons of bananans at my house and naturally a few go off weekly. And those speckled, brown bananas that most people shun look at me and scream BANANA BREAD!
Today was already going to be a baking day. Work has been stressful and busy. So I need to divulge into some butter and sugar. Two ingredients that are obviously stress relievers 🙂
I made this banana bread for my best friends baby shower. Baby Hadley will be here so soon!! I can’t wait 🙂
This banana bread is moist, banana, and happy. How can you not be happy when looking at this sprinkley banana bread?
Melt butter. In a large bowl combine butter, granulated sugar and brown sugar. Add in vanilla and eggs. Mix until just combined. In a small bowl combine flour, baking soda, and salt. Mix dry ingredients into wet ingredients until just combined.
Fold in bananas, greek yogurt, toffee bits and 1/4 cup sprinkles. Pour batter into prepared pan sprinkle top with remaining sprinkles. Bake for 55-65 minutes minutes or until toothpick inserted comes out clean.
Last week I had a crazy week, well okay I lied- the last few weeks. But last week was nuts. Normal for me. Anyways on Thursday night I wanted to make some banana bread. I started baking at about 11pm and just made a bananas foster base for the bread. I planned on keeping it that way but on Friday I was headed to a Pinterest Party and wanted to jazz it up a bit so I made a bananas foster sauce to pour on top and let it soak into the bread. Welcome Bananas Foster Banana Bread.
This banana bread is great with or without the bananas foster soak. But my middle name is over the top.. so naturally I went with over the top 😉
Everyone loved this, including my bestest friends. So make this, quick, delicious, boozy bread!
While eating this I thought to myself great idea, Elizabeth! I loved this bread. I also loved dipping pieces in a bowl of bananas foster sauce. I have a feeling that you would too.
In a medium saucepan cook brown sugar, butter, heavy cream, rum, banana extract and masehd bananas. Cook until all fully incorporated and let cook for an extra 2 minutes. Pour mixture into a large heatproof bowl and set aside to cool for 5 minutes. Add 1 tbsp vanilla and whisk in eggs.
In a small bowl mix together flour, baking soda and salt. Fold into wet ingredients. Once no flour streaks remain fold in greek yogurt. Add sliced bananas on top and this is optional but I sprinkle brown sugar and a little butter on top before baking. Bake for 50-60 minutes- stick a toothpick inside to test for wet batter.
In a small saucepan mix together butter. brown sugar, heavy cream, rum and banana extract. Once fully combined cook for another 2-3 minutes. Then you can slice the bread in the pan of poke holes in the bread and then pour the sauce on top and let it soak in.
Happy National California Strawberry Day! Woo hoo two of my favorite things Strawberries and California! Needless to say this banana bread fills that requirement! Bursting with strawberry and banana flavors! YUM!
I recently made pudding banana bread. Which was fab! But I won’t lie I love all kinds of banana bread.
Anyways, I had an idea to use strawberry pudding in place of banana pudding. The thing is I don’t think I saw strawberry pudding, I think I just saw strawberry jell-o and bought that.
I mixed everything as normal (thinking it was strawberry pudding) and baked it. As the bread was baking I had a thought. Wait, I don’t think that was pudding Elizabeth, I think it was jello and I was right. I checked the trash and that was definitely a jello box. Needless to say at this point I was a bit skeptical as to how the bread would turn out. Well, it turned out great. Just what I had hoped for a strawberry tasting banana bread. This recipe is easy and quick like any other quick bread 😉 I hope you give this Strawberry Banana Bread a go!
1 5oz container Chobani Greek Yogurt (plain, strawberry or banana)
Preheat oven to 350F and grease a 9X5 loaf pan.
In a large bowl combine melted butter, granulated sugar and brown sugar. Add eggs one at a time and vanilla. Add flour, baking soda, salt and pudding mix to the wet ingredients, mix until just combined. Fold in mashed bananas, strawberries and yogurt. Pour into prepared pan and bake for 60-70 minutes or until toothpick inserted comes out clean.
So I tried to stay away from banana bread I even tried going down the lemon path with a Lemon Loaf but I couldn’t resist coming back to my dearly beloved.
I was planing on staying away but when I was cleaning out the cupboards I found a box of banana pudding that needed to be used. So I thought hmm add it to banana bread? I have seen others do it so I thought why not? And I am glad I did.
This bread was moist, super banana-y and the perfect snack for anytime of the day! I hope you try it. It takes 5 minutes to whip up!
1 3.4 oz container Banana Creme Pudding (could use vanilla)
1 5 oz Chobani Banana Greek Yogurt (could use plain or vanilla)
2 large or 3 medium banana, very ripe
Preheat oven to 350F and grease a 9X5 baking pan.
In a large bowl combine melted butter and sugars. Add eggs one at a time and vanilla. Mix in flour, baking soda, salt and pudding mix until just combined. Do not over mix. Fold in greek yogurt and smashed bananas. Bake for 60 minutes or until a toothpick inserted in comes out clean.
Lately, I have been testing out recipes with oat flour. Blend up some old fashioned oats into a dust/flour like texture and substitute in the recipe. I was skeptical as to how the banana bread would turn out. But this oat flour banana bread was a lovely treat.
The Oat Flour Banana Bread was spectacular. More than I dreamed it could be. Moist, dense but not super dense. There were oat flavors in the background but it didn’t take over the banana bread flavor. I will definitely make this again.
Great for people who are Gluten Free or if you want to make a healthy version of banana bread.
Once again I found myself looking at over ripe bananas. So full of brown speckles that it was just a brown banana at this point. Mushy and brown they look disgusting. But disgusting looking bananas are the BEST for making banana bread. Older bananas are sweeter than fresh ripe green/yellow bananas.
I wanted to re create the Biscoff Banana Bread I made last year. This time I added some greek yogurt a 4 tbsp of butter and I swirled cookie butter in. (Trader Joe’s brand “biscoff”) This banana bread was all I was looking for.
Sweet, dense, moist and not overly chocolatey. The banans still shined through.
This banana bread is quick and easy to whip up and the flavors will make your tastebuds do a dance! 🙂
I debated on sharing this recipe. When I first tried them I questioned whether or not I liked them. But I kept eating them. And kept eating.
The more I ate these bars the more I liked them. They stayed fresh for days. And they had cream cheese frosting slathered all over them. Cream cheese frosting makes EVERYTHING better, well at least that’s my motto.
These are moist, fluffy, and they make a HUGE batch! You will LOVE them. Enjoy