Banana Bread Palmiers
Jammy banana bread filling and puff pastry combine for a sweet treat with nostalgic flavors and irresistible crunch.
Ingredients
Ingredient quantities shown in U.S. units.
Roasted Banana Paste
- 2 each230gRipe Bananas
- 1 ½ Tbsp23gDark brown sugar
- 1 ½ Tbsp23gBrown sugar
- 1 tsp3gCinnamon, ground
- A pinchA pinchNutmeg, grated
- A pinchA pinchSalt
Banana Sugar
- 1 cup200gGranulated sugar
- 3 Tbsp25gFreeze dried bananas, ground fine
Toasted Nuts
- ½ cup60gWalnuts, toasted, chopped fine
- ½ cup60gPecans, toasted, chopped fine
Assembly
- 1 sheet1 sheetPuff pastry dough, store-bought, thawed in fridge overnight
- ½ cup120gRoasted banana paste
- 2 Tbsp30gToasted nuts
- 1 large1 largeEgg white, whisked
Method
Toasted Nuts & Banana Paste
- Preheat your oven to 350°F (175°C). Toast in the oven for 5 to 8 minutes until they are fragrant. Let them cool completely, then finely chop them to about the size of small peas. Mix together and set aside. Increase the oven temperature to 400°F (200°C) for the next step.
- Mash your ripe bananas and mix them thoroughly with both brown sugars, cinnamon, nutmeg, and salt in a small bowl. Spread the mixture into a baking dish and roast in a 400°F (200°C) oven for 20 to 25 minutes, stirring halfway through. It is ready when it is deeply caramelized, dark amber, and thick like jam. Let it cool completely before proceeding.
- This is best done the day before and stored in the refrigerator.
- If the banana paste separates, just mix it back together with a spoon.
Assembly
- Unfold your cold puff pastry sheet onto a clean work surface. Spread your cooled, roasted banana paste in a thin, even layer across the dough, leaving a ½-inch border at the very top edge. Sprinkle 2 Tbsp of toasted pecans and walnuts evenly over the entire surface of the paste.
- Brush the clean, ½-inch top border lightly with egg whites to act as a glue. Starting from the bottom edge closest to you, roll the sheet tightly upwards into a single log. When you reach the top, gently press the egg-white-brushed border against the log to create a tight seal.
- Wrap the rolled log in plastic wrap. Place it in the freezer for 2-3 hours until it is completely firm. Tip: This prevents the log from squishing or losing its shape, ensuring your spiral slices come out perfectly round and neat.
Portion + Bake
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Place the banana sugar in a shallow bowl. Using a sharp knife, slice the firm, chilled log into ½-inch thick pieces. Toss each cut spiral slice in the sugar until coated, then place them cut-side down on your prepared baking sheet, leaving 2 inches of space between them.
- Bake until golden for about 15 to 20 minutes, flipping them over halfway through the baking time. They are finished when the palmier is puffed and deeply golden brown.
- Transfer immediately to a wire rack to cool for 5 minutes before serving so the caramelized banana can set.