Treat your family to one of these Maple Banana Pockets when you have run out of dessert ideas. Flaky Puff Pastry filled with a delicious Banana filling is such a simple recipe to make, yet it looks and tastes extraordinary.
Now and then I would even add some toasted Pecans or Walnuts, chopped coarsely, but Roy and Dimitri are not huge fans of nuts in desserts. I usually keep the last bit of mashed Banana and Maple Syrup for my own Maple Banana Pocket and only then add in the Nuts.
Since I do not have a very dependable memory {oh, you too ?! – then read on 😉 } I either flatten the knotted piece of pastry at the top, or I turn it the other way around. That way the anti-nuts …now, that sounds a little crazy, but you get what I mean, would not end up eating my dessert and the other way around.
The first time I made these a couple of years ago, I tried to squeeze in as much filling as possible – that did not end too well ! The Maple Banana Pockets, popped open, spilling out most of the filling and it was just a royal mess.
I prefer whipped cream with mine, but my family loves ice-cream served with most kinds of warm desserts like this one. I do not mind ice-cream, but I definitely have a preference to whipped cream on the side of just about any dessert {and even some drinks!}.
These Maple Banana Pockets are extremely quick and easy to make, providing that you remember to defrost the Puff Pastry ahead of time. If Banana is not your thing, try using canned Pears or canned Apples – I recommend canned because it would be easier to mash.
Maple Banana Pockets
6 Servings
INGREDIENTS
1 Roll Frozen Puff-Pastry, defrosted
4 Bananas, chopped roughly
1/4 cup Maple flavored Syrup
2 TB Milk
1 TB Sugar
1 TB Ground Cinnamon
Fresh Banana Slices, to serve
DIRECTIONS:
1.) Pre-heat the oven to 200 deg C (400 deg F) – line a baking sheet with baking paper.
2.) Roll out the Puff Pastry – if necessary roll a little thinner {bigger} to yield six 15 x 15cm {6 x 6 inch} square pieces.
3.) Mash together the Banana and Maple Syrup – divide the mixture between the 6 pieces of Puff Pastry, placing heaps in the center of each square – lift up all 4 corners of one piece, pinch the seams and make a twist in the top to seal completely – repeat with the other 5 and transfer to the baking sheet, leaving about 2.5 cm {1 inch} spaces between each pocket.
4.) Brush the Puff Pastry with Milk – mix the Sugar and Cinnamon and sprinkle over the pockets.
5.) Bake 20 – 25 minutes or until golden and done.
6.) Remove from the oven – leave to cool for 15 minutes.
Serve warm with extra Fresh Banana slices, whipped cream or ice-cream.
Neha Mirashi
Lovely…i am an "anti nut" too! But walnuts in this seems heavenly!
Audrey Humaciu
I have two anti-nuts, and I gotta tell you it drives me nuts sometimes. But I think they will go ape over these…
Okay, I am out of puns for the moment. Pinned and shared.
found you on Foodie Friends Friday.
Wendy Sondov
Cooked banana is wonderfully sweet and almost like pudding. The maple banana combination in these little pastries sounds delicious!
Mrs Bishop
These look scrumptious! And I bet they'd be a big hit with my banana-loving toddler! Thanks for sharing!
Erlene A
Great way for me to use up soft bananas. Will have to keep this recipe in mind.
Catherine Holt
Ha ha…I know what you mean by the filling explosion. I have had that happen all too often too. I never learn as I squeeze it all in.
These look delish.
Thanks for linking up to Marvelous Monday on Smart Party Planning.
Nicole Neverman
Thank you so much for attending week 16 of #PureBlogLove and linking your fantastic blog post, I can't wait to see what you have in store for our next party, Thursday 8 PM EST- Sundays at midnight. Your post has been added to the #PureBlogLove Pinterest board for all to see 🙂 Have a great day!
Nicole
Susen Kuchta
looks amazingly delicious!!
April J Harris
What a fabulous dessert idea, Linda! I love how easy your Maple Banana Pockets are to make and they look scrumptious! Pinned and will tweet 🙂
Sarah Ramberg
These sound amazeballs- you definitely have my mouth watering! Thank you for linking up to Snickerdoodle Sunday- hope to see your latest bakes and makes tomorrow at 5:00 ET!
Sarah (Sadie Seasongoods)