Lucy's Friendly Foods

Chocolate and Banana Puffs

I think that most people will agree that banana and chocolate is a fantastic combination – and this recipe can be thrown together at a moments notice from just five basic ingredients and then left to bake in the oven while you eat the main course. It works superbly with Swedish Glace vanilla ice cream – I’ll certainly be making this recipe again and again!

Chocolate and Banana Puffs (dairy-free, egg-free, nut-free, sesame-free, vegetarian and vegan)

makes 6

  • 1/2 pack ready rolled puff pastry, I used Jus-Rol
  • 1 banana
  • 20g dairy-free chocolate, roughly chopped (such as Kinnerton)
  •  2 tbsps demerara sugar
  • 1 tbsp dairy-free spread, such as Pure

– Preheat the oven to 180 degrees Centigrade/Gas mark 4

– Cut off half the puff pastry and roll out a bit thinner.

– Cut into six even sized rectangles

– Lightly and evenly spread each one with the dairy-free spread.

– Sprinkle with half the demerara sugar.

– Thinly slice the banana and place the slices on each pastry (you may only need 1/2 a banana)

– Sprinkle with the chopped chocolate.

– Dust the top of each with the remaining demerara sugar.

– Bake for about 25 minutes until the pastry is golden.

– Serve with dairy-free ice cream

9 Responses

  1. Puff pastry is trickier to find in the US and I’m not sure if the one they do sometimes stock in stores is vegan, but this recipe totally has me intrigued! If only puff pastry wasn’t so tedious to make by hand! 😉

    1. That really surprises me (and it’s such a hassle to make!) as it is so easy to find here…but then maybe the Brit diet is more pastry based. We find the cheaper brands (non-luxury all butter versions) are all vegan friendly – I guess veg fat is cheaper than butter!

      1. Yeah, I lived in Australia for a couple of years and could find it anywhere. Here, not so much. I like that the cheap versions use veg fat! Cheaper and cholesterol free is a double bonus!

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